Cornmeal and Plum - Tuesday August 18 10am

NYT Recipe



INGREDIENTS

  • 3 tablespoons

  • 1 bay leaf

  • ¾ pound plums, halved, pitted and then cut into 1-inch cubes

  • ¾ cup heavy cream, more as needed

  • 1 large egg, at room temperature

  • 1 ⅔ cups all-purpose flour

  • cup fine cornmeal

  • 3 tablespoons sugar

  • 2 teaspoons baking powder

  • ½ teaspoon kosher salt

  • 6 tablespoons unsalted butter at room temperature, cubed

PREPARATION

  1. Put honey and bay leaf in a medium skillet over medium heat. Simmer until honey is bubbling and turns a shade darker, about 2 minutes.

  2. Place plums in honey. Cook, without moving, until undersides are golden brown, about 5 minutes. Stir plums and cook 1 to 2 minutes longer, until tender but not falling completely apart. If the caramel starts to get too brown, stir in a teaspoon or two of water and lower the heat. Scrape plums and syrup into a bowl and chill for at least 1 hour. (Plum compote can be made up to a week ahead.)

  3. Heat oven to 400 degrees. Line a baking sheet with parchment.

  4. In a small bowl or measuring cup, mix together the cream and egg.

  5. In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt (or you can do this in a food processor). Using a fork, pastry cutter or your fingertips, cut butter into flour until the mixture forms coarse crumbs (or pulse in a food processor). Drizzle in as much of the cream mixture as you need to make a smooth, moist but not wet dough. Save remaining cream-egg mixture for brushing.

  6. Turn dough out onto prepared baking sheet. Pat into a 1 1/4-inch thick round. Using a paring knife, cut 8 wedge-shaped scones (as though you were cutting slices of pie) and push them apart on the baking sheet to separate them 1/2 inch apart. Brush dough with remaining cream-egg mixture, or use more cream if you’ve run out of the mixture.

  7. Using your fingertips, make a deep indentation about 1 inch in diameter in the center of each scone. Tuck some plum into the hole. Transfer pan to oven and bake until uniformly golden brown, 15 to 17 minutes. Cool 5 minutes on the pan, then transfer to a wire rack to cool completely. Serve scones with extra plum compote and butter on the side if you like.




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