I have made many hundreds of scones in my day. Thousands, even. But these scones – they’re unlike any others I’ve made. Like thick, buttery cookies – not cakey, but sweet and tender, with a crunch edge. Riddled with coconut, they would almost be overwhelmed by butter and jam while other, doughier scones beg for it.
If you live in Calgary, you’ve most likely heard of Aviv – the baker who started out as a math/physics major and then wound up teaching himself to bake bread – the best bread ever – and now generates lineups of carb-hungry people everywhere he goes.
Although he bakes bloody amazing everything, Aviv seems to be best known for his scones. Back in the beginning he made coconut scones with chocolate chunks – a brilliant combo I would never have considered to apply to scones. They’re crispy-edged and sweet and shaggy, made by dropping sticky batter rather than roll or pat and cut it, and the combination of the above results in a texture unlike any other – even the scones he makes now.
He shared a recipe in Readers Digest years ago, and said his formula has evolved since then. Rather than ask him to share it, I took his lead and came up with my own. I love using chopped chocolate, rather than chocolate chips – chopping a chunk means you’ll have a range of texture in your scones, from teeny flecks of chocolate to big, melting chunks.
I made two batches this morning before the sun came up, but they were to share – my plan tomorrow is to sleep in, mix up our own batch, and nibble them warm, with coffee, while doing something completely unproductive, before going over to my mom’s house for turkey dinner.
(If we’re lucky, I’ll remember to pull the bird out of the freezer for Monday’s dinner.)