Life Imitates Art

Recently I threw a tea party at the demand of one of my friends who desired sustenance during a marathon BBC historical miniseries showing at my apartment.  I busted out cucumber sandwiches and shrimp mousse, but what we really ended up concentrating on were the scones with faux clotted cream.  I had used a Fisher Fair Scone mix with some add-ins: dried cherries, strawberries, etc.  But one of my friends, Meenakshi, went scone-crazy.  It was fun for me, because then I didn’t have to eat an entire batch myself, and she gave me some leeway in experimenting with flavors, though I did stop using a mix and found myself a good basic scone recipe in my roommate’s collection of recipe clippings – it certainly made for less trips to the store!

Unfortunately Meenakshi left for Pennsylvania for three months, leaving me alone on this coast.  My reaction of course, was to demonstrate how much I missed her by offering up baked goods, specifically, any scone she wished, to eat on the plane and miss me, encouraging her to run straight back home to my tasty-scented kitchenette.

This heartwarming story took a slightly comedic twist because we were secretly chatting while she was at work, and therefore not paying full attention to either the conversation or her assignment.  Luckily for me (if not her company), her distraction was rather serendipitous:

Me:  If you stop by on Thursday, I’ll have some scones you can
take with you on your trip.
Meenakshi: Oh yipee!
Haha, don’t worry about making them Desa!
Unless you want them of course
Me: I’m feeling sad.
Baking for others makes me happy
Meenakshi: Oh ok.. then bake away
Me: Hehehe
I probably should skip this song called Dark Does Die
that is very sad…
Meenakshi: Hahaha Dark Does Die… that’s quite a name
What kind of scone is it?
Me: Song.
Meenakshi: Or scone?
Me: Song.

We laughed and then the idea began to grow.  We decided that Dark Does Die, a song by The Sunday Drivers, could actually become a scone recipe, and Meenakshi just requested that it “would be a mysterious scone which is dark and perfect.”  The challenge was on.

Dark Does Die Scone

Dark Does Die Scones

Adapted from USA Weekend, December 2004

2 c all-purpose flour

1/3 c and 1 Tbsp sugar

1 tsp baking powder

¼ tsp baking soda

½ tsp salt

1 Tbsp unsweetened cocoa

Dash of cinnamon

1 stick (1/2 c) butter, chilled

¾ c blueberries and blackberries

½ c sour cream

1 large egg

½ tsp vanilla

8 small squares of good dark chocolate (about 50 g or 1 ¾ oz)

Place the oven rack in the lower-middle part of your oven and preheat to 400⁰ F.

Mix the flour, sugar, baking powder, baking soda, salt, cocoa, and cinnamon in a large bowl. Cut the butter into half-inch chunks and scatter them over the dry ingredients, then cut the fat in with a pastry cutter, two knives, or rub it in with your fingers.  When the mixture resembles coarse meal (split pea sized pieces of butter), stir in your blueberries and blackberries gently but thoroughly.

In a separate bowl, whisk together the egg, vanilla, and sour cream until smooth and light yellow.  Stir this into your dry(ish) ingredients, using a fork to pull from the bottom up, distributing the sour cream throughout.  When large dough clumps begin to form, use your hands to pull from the bottom and press the dough against the walls of the bowl into a ball.  Divide into three.  Some of the berries will have broken apart, but this just serves to contribute to the general dark color of the scone and spread the berry flavor into every bite.  And who minds that?

Place one of the sections of dough on a lightly floured surface and knead once or twice until it forms a smooth ball.   Pat into a dome about an inch and a half high and slice into quarters with a sharp knife.  It helps to flour the knife before hand, as the dough will be a little sticky from the berries.  Repeat with other sections of dough.

Pull the scone almost in half from the cut corner of the triangle, as if lifting the lid of a box, leaving a dough-hinge.  Place one small square of dark chocolate in the center.  Close the scone and pat the seams closed gently.  Repeat with every scone.  Place the scones on a baking sheet lined with a silicone baking mat or parchment paper, about 1-2 inches apart.  Bake for 15-17 minutes, until the dough takes on a golden toasty cast.  Cool for about 5 minutes and serve warm or at room temperature (or the next day toasted!) Break in half and enjoy the secret molten goodness in every scone, chasing away whatever dark mood held you in its grip.  Or be extra cautious, and cook them in good humor and eat them as insurance.

Yield: 12 scones.

Chocolatey goodness!

Chocolatey goodness!


1 Response to “Life Imitates Art”

  1. 1 Javi January 7, 2011 at 12:38 am

    hola Desa, soy un fan tuyo, me gustaria probar algun dia uno de tus bollos, que tienen que ser deliciosos.
    Soy un pequeño niño nepalí que no ha comido nunca un bollito, tienen que estar tan ricos… daría todo lo que tengo por un bollito.
    Un saludo y seguiré leyendo tu blog, espero que algún día pueda comer uno de tus bollitos, bueno, mejor dicho espero comer un bollito alguna vez.

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Hey, I'm Desa. I've been bouncing between the Pacific Northwest and Sevilla, Spain in the last few years and from tiny apartment to tiny apartment. I cook mainly for one, which means some potentially boring meals, but here I'll be sharing the food that excites me. Feel free to offer suggestions, commiseration, or desires. And thanks for coming by!


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