From 6 Bittersweets
Adapted from Pure Dessert by Alice Medrich via David Lebovitz
Makes 8 large scones
DAVID'S NOTES: You can swap out dark chocolate for the white chocolate chunks. I prefer to used chopped chocolate because those pre-prepared chips don’t melt and get as gooey when baked. You can also swap out any other bits of diced dried fruit for the sour cherries; California dried apricots would be fantastic with the white chocolate chunks.
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. 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.
1 large egg
Scant 1/2 cup (115 ml) cream or milk
1 1/3 cup (170 g) flour
1/3 cup (45 g) buckwheat flour [I substituted teff but whole wheat should work too]
1/3 cup (45 g) cornmeal, preferably stone-ground
1/3 cup (65 g) sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons (85 g) unsalted butter, chilled, cut into cubes
3/4 cup (105 g) white chocolate chunks
1/4 cup (35 g) dark chocolate chunks
1/2 (60 g) coarsely-chopped dried sour cherries
1 egg yolk mixed with 1 teaspoon milk
Coarse (or granulated) sugar for topping scones
Preheat the oven to 400 degrees F (200 C) and line a baking sheet with a silicone baking mat or parchment paper. In a small bowl, stir together the egg with the milk or cream. In a large bowl, whisk together the flour, buckwheat, cornmeal, sugar, baking powder, and salt.
Using a pastry cutter, work in the cold butter until the pieces are about the size of corn kernels. (You could use an electric mixer or food processor instead.) Add the egg mixture, stirring with a spatula, until the dough is moistened, then stir in the chocolate bits and sour cherries.
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. Use a pastry scraper to divide the dough into eight wedges and set them on the baking sheet, evenly spaced apart.
Brush the tops of each wedge with the a glaze made by stirring the egg yolk with the teaspoon of milk together with a fork. Sprinkle the tops of each scone with coarse or granulated sugar so they’re generously coated. Bake the scones for 25 minutes, or until the tops are golden brown.