Sunday, November 1, 2009

Pear and Chocolate Scones

This photo of my pear & chocolate scones was taken by Kathryn Hill of Apartment Therapy’s “The Kitchn” when she visited my kitchen to do a photo shoot for their website.  Since then I’ve had several requests for the scone recipe, so here it is.  To see the photos on The Kitchn, click here.
The basic scone recipe that I use is a combination of the many recipes from books and the web that I’ve used over the years.  It’s the technique that’s a little different.  I borrowed that from a Cook’s Illustrated recipe.  First, you put some butter in the freezer for a few hours and then you grate it (I use cholesterol free non dairy Earth Balance) and then put it back in the freezer until you’re ready to use it.

Then you whisk all the dry ingredients (flour, sugar, salt, baking powder) together in a bowl.

Add the butter (or Earth Balance) to the flour mixture and mix it up.  I find it’s easier to incorporate the butter into the flour using your fingers rather than a fork, just do it quickly so the butter doesn’t warm up too much.  Then add the non dairy milk/creamer and mix with a fork.  I like to use non dairy creamer, it’s has a thicker consistency, more like cream.  I suggest Silk or Wildwood brands, they don’t have a lot of additives.   Flour your work surface and knead the dough gently eight times.  Roll the dough out to form a 12 inch square. I cut the recipe in half so I made a 6 inch square.

 Fold the dough in thirds like a legal letter...

 and then turn it and fold it in thirds again. 

Wrap the dough in plastic wrap and freezer it for five minutes.  If you’re making these for breakfast, you can make the dough the night before and store it in your refrigerator until the morning.  That works too.

When you’re ready to make the scones, roll the dough out, again, to form a twelve inch square. (or six inches if you cut the recipe in half) and add your toppings.  I used a pear and chocolate chips but you can use any combination that your want.  Apples and raisins, blueberries and almonds...whatever is fresh in your area of the world.

Once you have your filling is in place, roll the dough.  You may need the help of a scraper or metal spatula at this point.  If you’re using the whole recipe, cut the log into four parts and then cut each part diagonally.  If you’re making half the recipe, cut the log into two parts and then cut diagonally.

Transfer the scones to a baking sheet and brush the top of the dough with a little melted Earth Balance and bake.  If you’re not going to eat them all right away, I recommend making half the recipe.  I think scones aren’t nearly so good the next day.

Pear & Chocolate Scones
Makes 8 servings - Use organic ingredients whenever possible
4 tablespoons frozen Earth Balance butter substitute (or butter)
2 cups unbleached white flour (or you can use up to half white whole wheat)
1/4 cup unbleached sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup non dairy creamer (or non dairy milk)
I pear, peeled and chopped into small chunks
1/2 cup dark chocolate chips
Preheat oven to 425˚
Grate the frozen butter substitute on a plate and return it to the freezer until you need it.
In a bowl, whisk together the flour, sugar, baking powder and salt.
Gently and quickly, with your fingers, mix in the grated frozen butter substitute.
Mix in the non dairy creamer.On a floured work surface, knead the dough 8 times.
With a floured rolling pin, roll the dough out to a 12 inch square.
Fold the dough in thirds (like a legal paper) and then fold it in thirds in the other direction.
Wrap the dough in plastic wrap and freeze for 5 minutes (or refrigerate over night)
Peel, core and chop a pear into small chunks.
Roll the dough out to a twelve inch square again.
Top with pear and chocolate chips.
Roll the dough up into a log and cut into four equal pieces.  Cut each piece diagonally.
Transfer scones on to a baking sheet and brush the tops with melted butter substitute.
Bake for 25-30 minutes.
Allow to cool for 15 minutes. 

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