And we are having aChocolate Party people, who wouldn’t want to come, right?
After ahuge storm which flooded many areas of this city last week, including my neighbourhood,we’re finally having what can be referred to as wonderful spring days. Perfectway to start the week.
So manythings happen around the world at all times. So much creativity it’smind-blowing. Take the common rice for example. Nothing particularlyinteresting about it. Take a look at these and you might change your mind.
This is thestrangest entry I ever found in wikipedia. I don’t even know if I completelyunderstand the explanation. How’s that for feeling dumb?
20 peopleto immediately unfriend on facebook
I dream ofcranberries. I love them, their acid sweet flavor, beautiful deep color and theway they have of livening up any sweet or savory thing they get thrown into. But,the sad, sad story here is that they don’t exist in this city. Not even afterso many years of finally accepting muffins, cheesecake, peanut butter and otherforeign stuff, they never showed up for the party.
So when thepolls were closed and cranberries emerged the winner of the november challenge,let’s say I was indeed challenged more than ever. The closest I had found were guindas which are referred to as sour cherries. They taste surprisingly likecranberries and have that deep red hue. But they only grow in cold climates,south of the country, and never make it to the city.
Then theother day, while I stopped at my favorite store where I buy every possible typeof flour, nuts, food colorings, grains, etc I found jars of canned berries. Andthat included sour cherries. So I went with those. The best possible substitution.I think Roxana, the mastermind behind this chocolate party, will accept my chocolate sourcherry scones as part of the party.
They turnedout wonderful, not only the scones, but the pairing of chocolate with theberries. So yes, the whole scone turned out good, very good, a cross betweenbreakfast and tea time. Or a snack. They are not too sweet and have those darkand somewhat sour stumbles when you bite into them.
CHOCOLATE SOUR CHERRY SCONES
a bit adapted from Ann Pillsbury’s Baking Book, 1950 edition
2 cupssifted all purpose flour (sift first then measure)
3 teaspoonsbaking powder
¾ teaspoon salt
4 Tbs sugar
¼ cupmelted butter
½ cup sourcream with ¼ teaspoon baking soda
½ cup semisweet chocolate chunks
½ cup sourcherries, pitted
Preheatoven to 375ºF . Line a baking sheet with parchment paper.
In the bowlof a food processor put flour, baking powder, salt and sugar. Process a fewtimes to mix. In a bowl mix butter, egg, buttermilk and sour cream with bakingsoda.
Pour overflour mixture and process with a few on/off pulses just until it begins to cometogether. Don’t over mix.
Dump thewhole shaggy mass onto the lightly floured work surface and fold it over itselfa few times, enough to gather it all together but without kneading.
Pat thedough and cut rounds using a cookie cutter.
Put on thebaking sheets and bake for 20 minutes, until they are golden. Let cool a bit onwire rack. Eat warm.
Makes 6 bigor 12 medium scones.