You’ve steeped the cherries overnight, so let’s just get started on making the scone dough, shall we?
Remember: we made a double batch — not recommended — so our photos will show twice as much as you’ll be making.
So you don’t have to refer to yesterday’s post:
Check yesterday’s post if you want to know our recommendations.
Procedure in detail:
Drain cherries. If you have a fine mesh strainer, you’re probably all set; just place the cherries in there and let them drain away. Be sure and remember to keep about 3 tablespoons of the liquid, and err on the side of saving more, since you can discard any excess. We don’t have a strainer that would work for all these cherries, so we rigged up a piece of clean butter muslin in a funnel set over a glass. We put the cherries in the top (in two batches) and let them drain. Then we poured off about 3 ounces (double batch, remember, and 2 tablespoons make an ounce, so 6 tablespoons).
Mix dry ingredients. Measure the flour, baking soda, baking powder, and salt, into the bowl of a stand mixer. The original recipe called for sifting the baking powder and baking soda to break up any lumps, and we thought about it, but, we took the shortcut and just added them to the mix. Next, add the salt, and place the bowl on the stand mixer fitted with the paddle. Mix on low for about 15 seconds to combine. Since we didn’t sift, we mixed for about a minute.
Add butter. With the mixer running on low, add the butter pieces in several handfuls and mix until the butter is completely incorporated, about 3 minutes. You want all the butter mixed into the flour; no chunks of butter should be visible, if so, break those up with you fingers and mix in. (At this, stage we had our first inkling that a double batch wasn’t the best idea. Flour poofed out, and the mixer occasionally had a bit of trouble with the butter pieces.)
Add cream. With the mixer still on low, slowly pour in the cream and mix until a dough forms around the paddle. Scrape down the sides and bottom of the bowl to incorporate any remaining flour mixture. At this point, with our double batch, we had to stop using the mixer. It was too much dough. If you’re making a single batch, you should be fine.
Add cherries and chips. Add the cherries and the chocolate chips and pulse the mixer about 10 times to combine. We had to do this by hand with a spoon, not bad, but a little lesson learned. You may notice that our chips are more like chunks. We order our chocolate chips in large bags to save money while getting a better quality chocolate. Unfortunately, the last time we ordered, it was pretty warm and some of our chips melted into blocks during shipping; we had to chop them apart with a chef’s knife. Another lesson learned.
Refrigerate. The dough will be soft, so cover it and place it in the refrigerator to chill and firm up, about 2 hours.
Portion. In the original recipe, a single batch was divided into 12 portions using a 2 1/2-inch ice cream scoop. We wanted smaller scones, and more of them, so we used a 1 1/2 tablespoon scoop and formed about 30 scones (60 for our double batch). You can make whatever size you want. Line a baking sheet with a silicone baking mat, or parchment, and scoop out the dough, placing the scones on the sheet.
Freeze. Wrap the scones and place in the freezer. We placed ours in the freezer for about 30 minutes, then transferred them to plastic bags, so we didn’t bother wrapping. You can do the same, or just wrap in plastic and freeze completely. Whatever you do, freeze the scones at least overnight.
Okay, that’s all you can do for day two. Also not bad, right? It’s kind of nice to have these recipes that take several days, with the amount of each day’s work being small and manageable. It makes it seem as if we can make and bake nearly anything.