Just to clarify, we’re talking about an American West Coast treat here, and not about the English drop scone, which is a kind of pancake. Our drop scones are more akin to rock cakes in shape, but their texture is completely different.
The trick to getting these right is to use very cold butter, and not to try to mix them into a smooth dough. The lumpier and bumpier, the better. Keep it cold and ugly, and out of the oven will emerge something beautiful and delicious.
INGREDIENTS
500g plain flour
150g caster sugar
½ tsp bicarbonate of soda
2 tsp baking powder
½ tsp fine sea salt
150g butter, chilled and diced
120ml double cream
175ml buttermilk
150g dried sour cherries, roughly chopped
150g dark chocolate, chopped into rough chunks
demerara sugar, for sprinkling
Makes: 12 large scones
METHOD
Sift together the flour, caster sugar, bicarbonate of soda, baking powder and salt in a large mixing bowl. Add the very cold diced butter and use your fingertips to rub it in until the mixture resembles coarse breadcrumbs. You don’t need to eliminate every last morsel of butter.
In a small bowl, whisk together the cream and buttermilk. Use your hands to make a well in the centre of the flour mixture, and pour in the liquid in one go. Form one hand into a claw shape and move it gently around in the mixture to stir in the liquids taking care not to leave any untouched patches of dry ingredients. You’ll be left with a very sticky, rather ugly dough – don’t worry, this is how it’s meant to look. Gently add the cherries and chocolate chunks and use your hands to mix them evenly through the dough.
Line a baking sheet with baking paper. Use your hands to scoop 12 tall heaps of dough onto it, without trying to make them too neat – any rough edges will turn wonderfully crispy, crunchy and golden as they bake. Leave at least 5cm between each scone, as they spread out while baking. (Use more than one baking sheet if you need to.) Pop into the freezer for at least 30 minutes.
Preheat the oven to 170°C/gas mark 3. Take the scones out of the freezer, sprinkle lightly with demerara sugar, and bake for 25–30 minutes until their edges are crisp and golden and their insides are still soft. Lift one up gently with a spatula to check that the base is cooked through and has turned an even, dark golden colour.
VARIATIONS: To make blueberry, apricot and ginger drop scones, swap the sour cherries and chocolate for 150g fresh blueberries and 80g dried apricots, 60g crystallised ginger, both chopped small. Make and bake exactly as above.
TO FREEZE: The shaped scones on their baking sheet can be frozen for up to a week. Just take them out of the freezer and bake them in a preheated oven, as and when you want them.
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