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Salty Hazelnut Brittle
Metropolitan Granola Cookies
Metropolitan Granola Scones
- 2 3/4 cups all-purpose flour
- 1/4 cup stone-ground cornmeal
- 1/2 cup granulated sugar, plus extra for topping
- 1 tablespoon baking powder
- 1/8 teaspoon kosher salt
- 2 sticks plus 2 tablespoons sweet butter, cold and cut into small cubes
- 2 1/2 cups granola, such as Metropolitan Bakery Granola
- 3/4 cup heavy cream, plus extra for brushing
In Philadelphia’s Reading Terminal Market these scones fly off the shelf at the Metropolitan Bakery stall. The bakery gave us the recipe so you can re-create these at home in all their buttery, flaky glory.
Game plan: Plan ahead if you want to make these scones—the dough has to sit in the refrigerator overnight.
The cold, cubed butter creates the steam needed to ensure the flakiness and texture.
- 1In the bowl of a stand mixer, combine the flour, cornmeal, sugar, baking powder, and salt. With the paddle attachment, cut in the butter on low speed until it resembles coarse meal. Add the granola and pour in the cream. Mix until the dough just comes together.
- 2Scrape the dough out onto a lightly floured surface. Divide the dough into three equal pieces. Shape each into a round disk 1 inch thick. Brush with heavy cream and sprinkle with sugar. Cut each disk into 4 equal triangles. Place the scones on a parchment-lined baking tray with space in between. Chill scones overnight.
- 3Preheat the oven to 400°F. Place the tray of scones on the middle rack in the oven and bake for 15 to 18 minutes. Remove scones and cool slightly. Serve warm scones with clotted cream, jam, or enjoy them alone.