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  • The Chopping Blog

Cool Weather is Baking Time 

Posted by Roger on Sep 15, 2017


I have spent the last couple of weeks journaling my recent wilderness trip. I was hoping to have it ready in time for this month's blog, but stay tuned for it next month!

In the meantime, fall has snuck up on me. It's my favorite season to cook for a variety of reasons, mostly because of the beautiful autumn ingredients available.

The cool weather beckons to dishes like hearty soups and stews, braised meals and warming up the house with the oven and appetizing smells. I tend to do a lot more baking as the cooler weather approaches. One of my all-time favorite baked goods are scones. In particular, these white chocolate cranberry scones!

White Chocolate & Cranberry Buttermilk Scones 

3 cups all-purpose flour

7 Tablespoons granulated sugar

1 teaspoon fine sea salt

3/4 teaspoons baking soda

1 1/2 sticks unsalted butter, cut in small cubes, chilled

1 cup buttermilk

Zest of half an orange

3/4 cup dried cranberries

3/4 cup white chocolate chips

4 Tablespoons heavy cream

4 Tablespoons sugar in the raw

  • Sift together the flour, sugar, salt and baking soda into a large bowl. 
  • Add the cubed butter and use a pastry blender to combine until a course texture like cornmeal is achieved. *Pro Tip: Cold butter is critical! Leave it in the fridge until you start to mix. 

pastry blender

  • Stir in the orange zest, chocolate chips and cranberries. 
  • Add the buttermilk and mix until just combined. Don't overmix! It should be a bit sticky and there may be a few spots of unincorporated flour. This is fine. 

scone buttermilk mixture

  • Turn dough out onto a floured surface.

scone dough

  • Using a rolling pin, roll the dough to an even 1-inch thick.

scone roll out*Pro tip: I use the half way point on my rolling pin to measure. 

scone rolling pin

  • Using a biscuit cutter, cut scones and place on a baking pan lined with parchment paper or aluminum foil. Brush the tops of the scones with some of the heavy cream and then sprinkle with the sugar in the raw.

scone dough cut

  • Bake at 400 F for 8-10 minutes. Rotate your pan 180 degrees and continue to cook and additional 8-10 minutes or until the tops are a rich golden brown. 

scones ready to bake

scone finished

If you love to bake, try one of The Chopping Block's many baking classes focusing on the delicate art of pastries and breads like Blue Ribbon Baking on September 23rd at Lincoln Square and Everyday Breads on September 30th at the Merchandise Mart. We can also supply you with all of the top-notch equipment you need to practice the baking skills you learn at home!

And for goodness sake, don't forget about Apple Fest coming up in Lincoln Square on Saturday, September 30 and Sunday, October 1. The Chopping Block will serving slices of our Famous Apple Pie with handmade whipped cream and Pulled Pork Sandwiches with CowTown BBQ Sauce and Apple Slaw. We'll have hard cider from Right Bee Cider and apple cider liquer O.C.G. from Journeyman Distillery to wash it all down, in addition to some delicious, apple-friendly wines. Stop by our booth and store to get the best food and drink in the square!

Apple Fest 


Topics: baking, fall, Recipes, scones

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