Pastry Chef Elizabeth Belkind of Grace Restaurant
– Los Angeles, CA
Adapted by StarChefs.com
Yield: 75-80 Servings
- 3 cups dry sour cherries
- 2 cups simple syrup
- 4 pounds, 8 ounces pastry flour
- 1 2/3 cups light brown sugar
- 2 ounces baking powder
- 2½ teaspoons baking soda
- 3¾ teaspoons kosher salt
- 2 cups white chocolate, roughly chopped
- 2 cups dark (65% to 66%) chocolate, roughly chopped
- 1 pound 14 ounces butter, cut into ½-inch cubes
- 5 cups buttermilk, very cold
- 1 cup cold manufacturing cream
- Raw sugar to garnish
Place the cherries in a bowl and pour the simple syrup
over them. Allow the cherries to soak in the syrup for 1 hour.
Drain the cherries and place them in the refrigerator to chill
completely for an additional hour.
Preheat oven to 325°F.
Sift together all the dry ingredients. Add the cherries and the
chocolates. Quickly incorporate the butter into the dry ingredients
with your hands, working it until the butter pieces are half as
big as they were when you began. The majority, but not all, of
the dry ingredients should be moistened.
Add the buttermilk and gently toss all the ingredients together
as if you were making dough for tender biscuits. Do not knead
the dough, and be careful not to overwork it. Remember that you
will be handling the dough quite a bit while shaping the scones
which will further incorporate the wet ingredients into the dry
Turn the dough out onto a well-floured surface. Flatten it gently
with your hands to form a block ¾-inch thick. Cut out triangles
of dough 2½ inches by 2½ inches by 3 inches. Each
scone should weigh about 2 ounces.
Freeze the scones for 1 hour before baking. Gently brush any
excess flour off the bottom of each scone. Place the manufacturing
cream in a small bowl. Dip each scone into the cream, and sprinkle
the top with generous amounts of raw sugar. Place each scone on
a baking sheet lined with parchment paper. Bake for 15-18 minutes,
or until golden brown.