Cornmeal scones made with fresh plums from the farmers market. Even though scones resemble a biscuit with their shaggy dough and generous leavening agents, they do not have the signature flaky layers biscuits have.Â
Cornmeal scones made with fresh plums from the farmers market. Even though scones resemble a biscuit with their shaggy dough and generous leavening agents, they do not have the signature flaky layers biscuits have.Â
I recently went to the farmers market and found the most beautiful Santa Rosa plums. I don’t know why, but as I was wandering around the market thinking about what I could make with them, the idea of scones kept simmering to the surface.
I think, perhaps, because we are entering a time of cooler nights (and mornings), I am looking forward to making many cups of warm tea to share with anyone who happens to be nearby. And maybe because I’ve been thinking about tea, I’ve been subconsciously thinking about scones. See how the wheels in my head turn round and round and inevitably land back in the kitchen?
If you don’t want to use fresh fruit, you could also include dried fruit like dates, apricots, dried blueberries, cherries, currants or cranberries. You can also add all kinds of fresh and dried herbs, and any kind of nut. You can make scones savory by adding cheeses like cheddar or Parmesan and chives or bacon.
And just in case you are wondering, even though scones resemble a biscuit with their shaggy dough and generous leavening agents, they do not have the signature flaky layers biscuits have. Often, scones contain eggs while biscuits do not. I tried it both ways, but at the end of my testing, I preferred the texture of the version here, sans egg.
My goal with these scones was crispy, crumbly edges with a soft but sturdy inside. An interior that could stand on its own but also be a match made in heaven for butter, fresh whipped cream or clotted cream.
Scones are best enjoyed the day you bake them, but they are wonderful baked from a frozen state, so making them ahead is a great idea. If you have any leftovers, store them at room temperature in an airtight container, and the next day you can throw them in a 350-degree oven for 10 minutes to crisp them up again.
Plum and cornmeal scones
Makes: 9-12 scones, depending on size; total time: 1 hour and 15 minutes
In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. Take your butter out of the freezer and grate it on a box grater, adding the butter to the flour mixture. Make a well in the center of the bowl. Add the cream, Greek yogurt and vanilla to the center of the well, and whisk until combined. Now gently bring the flour mixture into the well and stir with a wooden spoon or fork, just until combined. It’s important to not overwork the dough.
Transfer the dough to a clean and dry work surface or cutting board. Gently pat the dough with your hands or a rolling pin into a 7-inch circle or square. You want the dough scones to be around 1½ inches thick. Cut into whatever shape and size you want, from squares to triangles to using a biscuit cutter for rounds. Once you have cut all the dough, transfer the scones to a large sheet tray lined with parchment paper, making sure to leave an inch between each one. Place the sheet tray of scones in the fridge for 30 minutes.
Preheat the oven to 400 degrees. Brush the scones with cream, and using your thumb or knuckle, make a well into the top of each scone. Fill each well with a small spoon of plums and sprinkle them with raw sugar and a small pinch of flaky sea salt. Bake the scones for around 30 minutes, or until a paring knife comes out clean when inserted in the center and the edges are golden brown. Enjoy warm or at room temperature on their own, with butter or fresh whipped cream.
Marianne Sundquist is a chef, writer
and co-founder of Stokli, celebrating nourishing goods from the high desert (stokli.com). Find her on Instagram
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