TWD- Chestnut Scones

Lucky me!  I got to make the pick for the TWD bake  this week– Chestnut Scones on page 34 of Baking From My Home To Yours by Dorie Greenspan.

I saw chestnut flour was called for in this recipe literally years ago.  I searched and searched for the flour to no avail.  Finally when visiting Sydney I found it at the Essential Ingredient.  I purchased 1 kilo of it and popped it in the freezer awaiting the day it was called for.  So, the day has come (and I was the one who called!)

I also used a technique I learned a couple of years ago where you freeze the butter and grate it in the food processor.  Working quickly in the tropical heat can be a bit tricky so finding ways to make it work better are handy.  These came out nice and flaky.

These were great with jam and cream.

Thanks for baking along with me this week.

Chestnut Scones

1 large egg

3/4 cup cold heavy cream

1/2 teaspoon pure vanilla extract

1 1/4 cup all purpose flour (175g)

3/4 cup chestnut flour (87g)

2 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 stick (8 tablespoons or 112g) unsalted butter, cut into small pieces and chilled.

Getting Ready:

Center a rack in the oven and preheat the oven to 400F.  Line a baking sheet with parchment or a silicone mat.

Stir the egg, cream and vanilla extract together.

Whisk the flour, chestnut flour, sugar, baking powder and salt together in a large bowl.  Drop in the butter and using your fingers, toss to coat the pieces of butter with flour.  Quickly working with finger tips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly.  You’ll have pea size pieces, pieces the size of oatmeal flakes and everything in between.

Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together.  Don’t overdo it.

Still in the bowl,gently knead the dough by hand, or turn it with a rubber spatula 8-10 times.  Turn the dough onto a lightly floured work surface and divide it in half.  Working with one piece at a time, pat the dough into a rough circle that’s about 5 inches in diameter, cut it into 6 wedges and place on the baking sheet.  (At this point, the scones can be frozen on the baking sheet, then wrapped airtight.  Don’t defrost before baking- just add about 2 minutes to the baking time).

Bake the scones for 20-22 minutes, or until their tops are golden and firmish.  Trnasfer them to a rack and cool for 10 minutes before serving , or wait for scones to cool to room temperature.