Authors: Cheese Board Collective Staff
The Cheese Board (11 page)
MAKES 10 TO 12 SCONES
Preparation time including baking: 45 minutes
3½ cups unbleached all-purpose flour
½ teaspoon baking soda
1 tablespoon baking powder
½ teaspoon kosher salt
¾ cup sugar
1 cup (2 sticks) cold unsalted butter, cut into 1-inch cubes
1 cup dried currants
¾ cup heavy cream
¾ cup buttermilk
Topping
¼ cup sugar
⅛ teaspoon ground cinnamon
Preheat the oven to 375°F. Line a baking sheet with parchment paper or a baking mat.
Sift the flour, baking soda, and baking powder together into the bowl of a stand mixer or a large bowl.
If using a stand mixer,
add the salt and sugar to the bowl and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Mix in the currants. Make a well in the center and add the cream and buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl.
add the salt and sugar to the bowl and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Mix in the currants. Make a well in the center and add the cream and buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl.
If making by hand,
add the salt and sugar to the bowl and stir with a wooden spoon until combined. Add the butter and cut it in with a pastry cutter or 2 dinner knives until it is the size of small peas. Using the spoon, mix in the currants. Make a well in the center and add the cream and buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl.
add the salt and sugar to the bowl and stir with a wooden spoon until combined. Add the butter and cut it in with a pastry cutter or 2 dinner knives until it is the size of small peas. Using the spoon, mix in the currants. Make a well in the center and add the cream and buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl.
Gently shape the dough into balls about 2¼ inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pan about 2 inches apart.
For the topping, mix the sugar and cinnamon together in a small bowl. Sprinkle the mixture on the top of the scones. Bake on the middle rack of the oven for 25 to 30 minutes, or until golden brown. Transfer the scones to a wire rack to cool.
I actually like coming in to work really early. It’s kind of nice driving by the Ivy Room when people are leaving the bar and I’m going to work. I drive by there around 2:20
A.M
., and the musicians are standing out there on the sidewalk. It’s kind of a trip—they’re getting ready to go home to go to bed and I’m going to work. And then I’m off at 10
A.M.
! That’s another trip.
A.M
., and the musicians are standing out there on the sidewalk. It’s kind of a trip—they’re getting ready to go home to go to bed and I’m going to work. And then I’m off at 10
A.M.
! That’s another trip.
—STU
Lemon Blueberry Scones
We love variety, but unfortunately there is a finite amount of time, shelf space, and energy. To address our desire for novelty, we make a daily-special scone. This is one of our many scone-of-the-day recipes. Although we generally prefer to use fresh ingredients, frozen fruit holds its shape better and bleeds less into the dough. In this recipe it is important not to overmix the batter. If more than a few strokes are used, you will end up with gray scones instead of light yellow ones studded with berries.
MAKES 10 TO 12 SCONES
Preparation time including baking: 45 minutes
3½ cups unbleached all-purpose flour
½ teaspoon baking soda
1 tablespoon baking powder
½ teaspoon kosher salt
¾ cup plus ¼ cup sugar
1 cup (2 sticks) cold unsalted butter, cut into
1-inch cubes
Grated zest of 1 large lemon
1 cup fresh or frozen blueberries
½ cup heavy cream
¾ cup buttermilk
Preheat the oven to 375°F. Line a baking sheet with parchment paper or a baking mat.
Sift the flour, baking soda, and baking powder together into the bowl of a stand mixer or a large bowl.
If using a stand mixer,
add the salt and the ¾ cup sugar to the bowl and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Remove the bowl from the stand mixer and complete the rest of the recipe by hand.
add the salt and the ¾ cup sugar to the bowl and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Remove the bowl from the stand mixer and complete the rest of the recipe by hand.
If making by hand,
add the salt and the ¾ cup sugar to the bowl and stir with a wooden spoon until combined. Add the butter and cut it in with a pastry cutter or 2 dinner knives until it is the size of small peas. Gently mix in the lemon zest and blueberries with a few strokes of the spoon. Make a well in the center and add the cream and buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl.
add the salt and the ¾ cup sugar to the bowl and stir with a wooden spoon until combined. Add the butter and cut it in with a pastry cutter or 2 dinner knives until it is the size of small peas. Gently mix in the lemon zest and blueberries with a few strokes of the spoon. Make a well in the center and add the cream and buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl.
Gently shape the dough into balls about 2¼ inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pan about 2 inches apart.
Sprinkle the ¼ cup sugar on top of the scones. Bake on the middle rack of the oven for 25 to 30 minutes, or until golden brown. Transfer the scones to a wire rack to cool.
When making the scones, the butter has to be cold so that the flour gets cold at the same time when you’re mixing it. I’ve found that when it’s room temperature, especially on a warm summer day, the dough is wet and sticky. It doesn’t make as fluffy and good a scone. I don’t just add the two required gallons of buttermilk and cream; sometimes I add less or more. I feel the dough, I look, and I just know.
—DAVE M.
I love scones. When they are mixed just right they are cloudlike. I love eating them when they are still warm. I still have memories of coming into the Cheese Board long before I worked here. I would buy a scone and it was gone before I got home. It’s stupid to sit there in your car and be in heaven over a scone. You should be someplace a little nicer than your driver’s seat!
—MARTHA
Apple Walnut Scones
We tried this combination of ingredients for an autumn scone, and though the ingredients seemed ordinary, it was a very successful recipe. We use dried apples instead of fresh ones because they have a pleasing texture and an intense flavor.
MAKES 10 TO 12 SCONES
Preparation time including baking: 45 minutes
3½ cups unbleached all-purpose flour
½ teaspoon baking soda
1 tablespoon baking powder
½ teaspoon kosher salt
¾ cup sugar
1 cup (2 sticks) cold unsalted butter, cut into
1-inch cubes
1 cup coarsely chopped dried apples
¾ cup coarsely chopped walnuts
½ cup golden raisins
¾ cup heavy cream
¾ cup buttermilk
Topping
¼ cup sugar
⅛ teaspoon ground cinnamon
Preheat the oven to 375°F. Line a baking sheet with parchment paper or a baking mat.
Sift the flour, baking soda, and baking powder together into the bowl of a stand mixer or a large bowl.
If using a stand mixer,
add the salt and sugar to the bowl and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Mix in the apples, walnuts, and golden raisins. Make a well in the center and add the cream and buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl.
add the salt and sugar to the bowl and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Mix in the apples, walnuts, and golden raisins. Make a well in the center and add the cream and buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl.
If making by hand,
add the salt and sugar to the bowl and stir with a wooden spoon until combined. Add the butter and cut it in with a pastry cutter or 2 dinner knives until it is the size of small peas. Using the spoon, mix in the apples, walnuts, and golden raisins. Make a well in the center and add the cream and buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl.
add the salt and sugar to the bowl and stir with a wooden spoon until combined. Add the butter and cut it in with a pastry cutter or 2 dinner knives until it is the size of small peas. Using the spoon, mix in the apples, walnuts, and golden raisins. Make a well in the center and add the cream and buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl.
Gently shape the dough into balls about 2¼ inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pan about 2 inches apart.
For the topping, mix the sugar and cinnamon together in a small bowl. Sprinkle the mixture on top of the scones. Bake on the middle rack of the oven for 25 to 30 minutes, or until golden brown. Transfer the scones to a wire rack to cool.
I like the scones to be a medium golden brown without too much sugar on top.
—CARRIE
I like sugar. Some of us don’t put enough sugar on top of the scones. I don’t think that the dough itself without the sugar on top is sweet enough.
—DAVE M.
Chocolate Chip Scones
Adding chocolate to scones might seem extravagant, but once you eat these you will rank them with your favorite chocolate chip cookie. Buy the best-quality chocolate chips; we use a bittersweet Belgian variety.
MAKES 10 TO 12 SCONES
Preparation time including baking: 45 minutes
3½ cups unbleached all-purpose flour
½ teaspoon baking soda
1 tablespoon baking powder
½ teaspoon kosher salt
¾ cup plus ¼ cup sugar
1 cup (2 sticks) cold unsalted butter, cut into 1-inch cubes
1 cup chocolate chips
¾ cup heavy cream
¾ cup buttermilk
Preheat the oven to 375°F. Line a baking sheet with parchment paper or a baking mat.
Sift the flour, baking soda, and baking powder together into the bowl of a stand mixer or a large bowl.
If using a stand mixer,
add the salt and the ¾ cup sugar to the bowl and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Mix in the chocolate chips. Make a well in the center and add the cream and buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl.
add the salt and the ¾ cup sugar to the bowl and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Mix in the chocolate chips. Make a well in the center and add the cream and buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl.
If making by hand,
add the salt and the ¾ cup sugar to the bowl and stir with a wooden spoon until combined. Add the butter and cut it in with a pastry cutter or 2 dinner knives until it is the size of small peas. Using the spoon, mix in the chocolate chips. Make a well in the center and add the cream and buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl.
add the salt and the ¾ cup sugar to the bowl and stir with a wooden spoon until combined. Add the butter and cut it in with a pastry cutter or 2 dinner knives until it is the size of small peas. Using the spoon, mix in the chocolate chips. Make a well in the center and add the cream and buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl.
Gently shape the dough into balls about 2¼ inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pan about 2 inches apart.
Sprinkle the ¼ cup sugar on top of the scones. Bake on the middle rack of the oven for 25 to 30 minutes, or until golden brown. Transfer the scones to a wire rack to cool.
The scones are a uniquely sublime product. Ten years before I worked here, that was the only Cheese Board product that I ate. I never even knew there was a cheese counter. I just went for the scones.
—ADAM
THE CHEESE BOARD AT 4:30
A.M.
A.M.
When we interview potential new Cheese Board members, we always ask the questions, “Do you mind working very early mornings? And every Saturday? And during the holidays?” Inevitably the answer is, “No, I don’t mind.” So, having said no myself, I find myself arriving for a 4:30
A.M.
baking
shift twice a week. Mostly, I love it. Some mornings I wake to the alarm, and the first thing I do is plan when I will take a nap later in the day. Walking into a darkened Cheese Board with no noise from fans, mixers, ovens, or voices, and slowly preparing the kitchen for the day’s work is one of my favorite things. We start the day with a skeleton crew that gradually builds as the hours go by. The transformation from the rested store to coffee mills grinding, oven timers buzzing, traffic noises, conversations, and music is nothing short of a complete metamorphosis—and I love it.
A.M.
baking
shift twice a week. Mostly, I love it. Some mornings I wake to the alarm, and the first thing I do is plan when I will take a nap later in the day. Walking into a darkened Cheese Board with no noise from fans, mixers, ovens, or voices, and slowly preparing the kitchen for the day’s work is one of my favorite things. We start the day with a skeleton crew that gradually builds as the hours go by. The transformation from the rested store to coffee mills grinding, oven timers buzzing, traffic noises, conversations, and music is nothing short of a complete metamorphosis—and I love it.
When my shift is over it’s hard to leave, hard to concentrate. I need a shower and a nap.
—Cathy
Just Lemon Scones
The beauty of this recipe is its simplicity. Candied lemon peel and lemon zest provide the sweet and fragrant flavor for this scone.
MAKES 10 TO 12 SCONES
Preparation time including baking: 45 minutes
¼ cup finely minced candied lemon peel
Grated zest of 1 large lemon
¾ cup plus ¼ cup sugar
3½ cups unbleached all-purpose flour
½ teaspoon baking soda
1 tablespoon baking powder
½ teaspoon kosher salt
1 cup (2 sticks) cold unsalted butter, cut into 1-inch cubes
¾ cup heavy cream
¾ cup buttermilk
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