The Cheese Board is a Berkeley institution - they have amazing cheese, a great bakery, and are a worker-owned collective. This recipe is an adaptation of The Cheese Board's chocolate chip scones. If you (much like me) are a cook who toys with baking, I'd highly recommend their cookbook, The Cheese Board: Collective Works. It's a great read, and the recipes haven't let me down yet. I'm giving you the stand-mixer version of the recipe; I've made scones both ways, and I think the stand mixer gives better results than my hand-mixing. (Thank you, Miss Naomi. We do understand, don't we?)
Makes 10-12 scones.
3.5 cups unbleached all-purpose flour
1/2 tsp baking soda
1 tbsp baking powder
1/2 tsp kosher salt
1 cup (2 sticks) cold, unsalted butter, cut into 1-inch cubes
3/4 cup + 1/4 cup sugar
3/4 cup 70% Scharffenberger, chopped roughly. Pieces should be no bigger than large peas. (Or sub the good-quality chocolate of your choice. I've used Callebaut and Valrhona before, to good effect.)
3/4 cup dried cherries
3/4 cup heavy cream (I usually use soy creamer)
3/4 cup buttermilk
Preheat the oven to 375F. Line a baking sheet or two with parchment paper or a silpat.
Sift the flower, baking soda, and baking powder together into the bowl of a stand mixer.
Add the salt & 3/4 cup sugar to the bowl and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Mix in the chocolate and cherries. Make a well in the center and add the cream and buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl.
Gently shape the dough into balls about 2 1/4 inches in diameter. They should have a rough, rocky exterior. Place them on the prepared pan about 2 inches apart.
Sprinkle the 1/4 cup of sugar on top of the scones. Bake on the middle rack of the oven for 25-30 minutes, or until golden brown. Transfer to a wire rack to cool.Posted by shock on May 01, 2004 | TrackBack