If I were a better writer, I would begin this post with an ode to my cherry pitter. I made these scones during medical school and used the ol’ chopstick method for pitting cherries. It worked, sort of. By the end I had stained hands, cherry juice everywhere, and lots of messy (albeit pitted) cherries. This summer, I was poking around the OG Sur la Table down by Pike Place with some friends and decided a cherry pitter is a worthy investment now that I live in Washington where cherries abound in August. IT WAS SO WORTH IT. 

These scones went to Whidbey Island with us over Labor Day weekend. I was worried about them drying out too soon because I had to bake them Thursday evening for the long weekend. They lasted beautifully through 3-4 days so we could nibble throughout the weekend. The recipe makes 16 scones, but they are fairly large so could easily be cut into 32 smaller scones before baking. Alternatively, do as this crew did and just break them in half to share among friends. Or, do as I did and eat the whole dang thing and don’t regret it (balance? what balance?). Sunday morning we popped them in the oven at 200 F for a few minutes to rewarm and serve with veggie scrambles and local fresh fruit. We really feasted. 

The chocolate and almond paste could be left out of these scones if desired, but I recommend making as the recipe stands. The almond paste adds a layer of complexity to these scones that sets them apart. I usually have to wander the baking aisle for a while before I can finally locate the almond paste, but it is usually there. I think they move it every time so I can’t help you out. Also, a few notes on freezing. I had a hard time cutting the dough into 8 scones because it was so sticky, so wrapped the disks in cellophane and stuck them in the freezer for a few minutes to firm up before slicing and baking. Word of warning, if you forget the disks in the freezer and try to cut them fully frozen you’re in trouble (unless you are the incredible Hulk). If freezing scones to bake later, place sliced scones on a pan in the freezer until solid, then store in a freezer bag. These scones are great for gifts, entertaining, or to bake one at a time for yourself all winter long.

Using dark chocolate chunks in these scones provides just enough for the chocolate lovers (like myself) but does not make these scones overwhelmingly sweet. Instead of using 3 oz of a baking chocolate bar, you could substitute a short 1/2 cup of chocolate morsels. I prefer the baking bar in these, but sometimes that one extra step is just too much. I typically bake with Ghiradelli chocolate chips as I think they have the best size, taste, and texture though any will do. Ghiradelli was also the most highly recommended dark chocolate chip for basic chocolate chip cookies in Cook’s Illustrated this past January. 

What does it mean to “cut in” butter? Scones, pie crusts, and biscuits are baked using very cold butter to achieve a flaky texture. If you over-work the butter with your fingers it will get warm and your final product will be more dense. Here is a tutorial on what it looks like to cut in butter with a pastry blender, knives, or your finger tips. 

We are looking forward to another trip to Whidbey! Kevin may not get as many water activities in, but we are hopeful for some good hiking before he goes back on an inpatient service and I am up to my eyeballs in physics. We have been working hard to form good habits to maintain balance through residency. Admittedly some weeks are harder and I have not recently succeeded in fitting in exercise, friends & family, clinic notes, studying, and hobbies (e.g. this blog) all in one week. My goal is to make sure no one aspect falls by the wayside two weeks in a row, though. Despite the many articles I have read geared at women in medicine telling me to be OK with not being able to do all of these things well, I still haven’t quite accepted it. Maybe this week I’ll finally put art on the walls.

Almond, Cherry, & Dark Chocolate Scones

2018-09-13 16:50:26

Yields 16

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Ingredients

1. 5 cups all purpose flour
2. 1/2 cup sugar, plus more for topping
3. 2 tbsp baking powder
4. 2 tsp kosher salt
5. 12 tbsp butter, cold and cubed
6. 2 cups pitted, quartered fresh cherries
7. 2 cups heavy cream, plus more for topping
8. 2 large eggs, whisked
9. 1 tbsp almond extract
10. 1/2 cup sliced almonds
11. 4 ounces chilled almond paste, brunoise (optional)
12. 3 ounces high quality dark chocolate, 1/4 to 1/2" chop (optional)

Instructions

1. Preheat oven to 425F. Line two baking sheets with parchment paper.
2. Pit and quarter the cherries. Rinse them under cold water until the liquid that runs off is clearer. Chop the almond paste finely. Chop the chocolate to preferred size. Return the cherries and almond paste to the refrigerator.
3. In a large bowl, whisk together the flour, sugar, baking powder. Cut in the butter until there are no chunks larger than a small pea. The mix should look coarse. In a separate bowl, whisk together the eggs, cream, and almond extract.
4. Gently toss the quartered cherries and the chopped almond paste in the flour mixture until they are individually coated. Stir in the chocolate chunks.
5. Make a well in the flour mix and pour in the liquid ingredients. Gently fold to incorporate until the mixture has just come together. Turn out on a floured surface and gently press the mixture into a cohesive mound, folding gently if there are any dry pockets left.
6. With a pastry scraper, divide the mound into two equal halves. Gently pat each into a circle approximately an inch and a half high. Slice each disc into 8 equal wedges. Transfer to the parchment lined baking sheets.
7. If baking immediately, brush the top of each scone with heavy cream. Top each with a few sliced almonds and sprinkle with sugar. Bake for 15 to 20 minutes. Serve warm.
8. If you're saving them for another time, cover tightly with plastic wrap and transfer to the freezer until frozen solid. Then transfer to an airtight plastic bag to save space. When cooking from frozen, reduce baking temp to 400F and increase baking time by 3 to 5 minutes.

Notes

1. I recommend cutting disks into individual scones prior to freezing for a rainy day. I speak from challenging experience - cutting the solid disks doesn't work.
2. These scones will save well for a few days on the counter.

By Derek Laughren

Stay At Home Doctor https://stayathomedoctor.com/