adapted from David Lebovitz’s post here
adapted by him from Pure Dessert (Artisan) by Alice Medrich
See the Notes at the end of the recipe for tips on handling the dough.
1 large egg
1/2 cup buttermilk
1 1/3 cup flour
1/3 cup rolled oats (the recipe has buckwheat, which I didn’t have)
1/3 cup cornmeal, preferably stone-ground
1/3 cup vanilla sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup / 100gms unsalted butter, frozen
1 cup dark chocolate chips
1/2 cup coarsely-chopped dried craisins (I tossed mine in citric salt)
1/2 cup chopped walnuts
1 egg yolk mixed with 1 teaspoon milk
Vanilla sugar (or granulated) sugar for dredging the scones
Preheat the oven to 400F (200C) and line a baking sheet with a silicone baking mat or parchment paper.
- In a small bowl, stir together the egg with the buttermilk.
In the food processor, briefly pulse the flour, oats, cornmeal, sugar, baking powder, and salt. Grate in frozen butter directly into the bowl & briefly pulse again till a breadcrumb like texture is achieved. Stir in the chocolate chips, craisins & walnuts.
Add the wet ingredients, stirring with a spatula, until the dough is moistened.
On a lightly-floured surface, pat the dough into an 8-inch (20 cm) round. If it’s too wet and is very sticky, knead in a spoonful or two of flour on the countertop. (I patted it directly on the cookie sheet). In David’s words, The originally recipe called for 3/4 cup (180 ml) milk and cream, and my dough was very sticky, which may be the original intent, but I found it hard to work with. Slightly less than 1/2 cup, (115 ml) seemed right. Good thing making scones isn’t rocket science!
Use a pastry scraper to divide the dough into twelve wedges. Brush the tops of each wedge with the beaten egg white & generously sprinkle with vanilla sugar.
Bake the scones for 25 minutes, or until the tops are golden brown. Re cut the slices immediately with a pastry cutter if need be. (I needed to do it).
Notes from David Lebovitz: There’s two theories about making biscuits and scones; one says the batter should be firm enough the cut, the other says it should be wet and spoonable. If your dough is very soft, or you don’t want to get the counter dirty, you can certainly spoon it onto the prepared baking sheet in 8 mounds.
For firm, neater-looking scones, the dough should be not too sticky and you can knead a bit more flour into the dough. I’m happy to sacrifice picture-perfect scones for ones that are light and tender. If you’re looking for a sturdier scone, you might want to check out my Chocolate Cherry Scone recipe in my book, The Great Book of Chocolate.
Since the scone dough is on the soft side, this is the time to get out your metal pastry scraper. If you don’t have one, a metal spatula will make lifting the dough, and the cut scones, a little easier.
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