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Metropolitan Granola Scones
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 4 tablespoons sugar
- 1/4 teaspoon salt
- 1 cup cold buttermilk (plain yogurt thinned with milk may also be used with great results)
- 8 tablespoons unsalted butter, melted and cooled slightly, plus 2 tablespoons melted butter for brushing scones
- 1 teaspoon almond extract
- 1 cup slivered almonds
- 1 cup dried tart cherries
This recipe is adapted from a drop-biscuit recipe I received from Cook’s Illustrated. The biscuits were fast, easy, and good, and reminded me of the kind of scone I like to eat – crispy on the outside with a soft but substantial inside. I decided to play with the ingredients a bit and the results were wonderful. Everyone I’ve made the scones for has asked for the recipe so I decided to spread it around to a larger circle.
- 1Adjust oven rack to the middle and heat oven to 475 degrees. Line baking sheet with parchment paper.
- 2Whisk flour, baking powder, baking soda, sugar, and salt in a large bowl.
- 3Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps. This looks funky, but the clumps of butter help the scones stay crispy on the outside and soft in the middle.
- 4Add buttermilk mixture and almond extract to dry ingredients and stir until just incorporated. Add almond slivers and cherries, then mix a bit more until these are distributed throughout the dough.
- 5Using greased 1/4 dry measure, scoop level amount of dough and drop onto parchment about 1 inch apart. Repeat with remaining dough.
- 6Bake until tops are golden brown and crisp, 12–14 minutes.
- 7Brush freshly baked scones with remaining 2 tablespoons of melted butter. Transfer to wire rack for cooling, about 5 minutes.