i love a scone and a large cup of coffee :)
i thought the flavors in these were delightful.
the deep rich cherries, and the tangy bites of ginger.
the rye flour also made it more like a whole grain scone.
as you'll see below, the dough was pretty sticky but i made it work.
i also share some other tips and tricks below for next time.
btw, happy 18 year anniversary to my lovely parents!
i hope i can be as great and fun and generous
and adventurous as them when i grow up :)
2 cups all-purpose flour plus more for surface
1 1/2 cups light rye flour
(i found this at whole foods)
3/4 cup plus 1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 cup coarsely chopped thawed and drained frozen pitted cherries
1 cup coarsely chopped crystallized ginger
1 cup plus 2 tablespoons heavy cream
3/4 cup buttermilk
2 tablespoons finely grated lemon zest
recipe via bon appetit
1. arrange racks in upper and lower thirds of oven and preheat to 350 degrees.
line 2 large baking sheets with parchment paper.
2. whisk both flours, 3/4 cup sugar, baking powder, and salt in a large bowl.
3. add cherries and ginger and toss to coat.
tip: i would have cut my ginger MUCH smaller than the above size.
obviously it added great flavor - but it was pretty strong when you got one
whole biteful of ginger. i think smaller pieces would have spread the flavor more evenly.
4. combine 1 cup cream, buttermilk, and zest in a medium bowl.
pour cream mixture into dry ingredients; stir until partially combined.
5. scrape mixture onto a lightly floured surface.
knead with lightly floured hands until dough forms, 4–6 turns (dough will be slightly sticky).
form into a 10x5 1/2x1-inch rectangle. cut lengthwise in half. cut each half into 4 squares.
cut each square in half diagonally for 16 triangles.
this dough was SUPER sticky.
i think i would have done a couple of things differently...
first, i add some parchment paper to my cutting board
i also would have chilled the dough for like 30 minutes
also: be generous with the flour!
(the aftermath of sticky-dough-madness)
6. transfer to prepared baking sheets, spacing apart.
brush tops of scones with 2 Tbsp. cream; sprinkle with 1 Tbsp. sugar.
(i decided to go with the lumpy rustic scone shapes... LOL!)
7. bake scones, rotating sheets halfway through, until tops are golden brown
and give just slightly in the center when pressed, 30–35 minutes.
let cool on sheet on a wire rack.
happy monday! :)