SWEET & SAVOURY SCONES

Bread flour gives a solid structure to hold the scones’ flaky layers while providing a deep golden crust. The sweet scones are studded with dark chocolate and coated in crackling sugar; the savoury ones are punched up with sharp cheddar and wintry herbs. The scones can be baked up to two days in advance and reheated in a 350°F (177°C) oven for 6 to 7 minutes.

DARK CHOCOLATE SCONES

2 cups (500 mL) bread flour

1/4 cup (60 mL) granulated sugar

2 1/2 tsp (12 mL) baking powder

1 tsp (5 mL) fine sea salt

1/4 tsp (1 mL) cinnamon

1/2 cup (125 mL) cold unsalted butter, cubed 1/2 cup (125 mL) cold whole milk

2 eggs, divided

1 bar (100 g) 78% dark chocolate, chopped 1 tbsp (15 mL) water

1 tbsp (15 mL) coarse white sugar

BOARD

Cheesy Herbed Scones (recipe follows) Clotted cream

Salted butter

Preserves, such as Seville orange marmalade and cherry jam

2/3 lb (300 g) thinly sliced lightly cured ham, such as jambon de Paris

7 oz (200 g) wedge aged cheddar

7 oz (200 g) wedge double cream brie Halved fresh figs

Roasted chestnuts

1 For the scones, in a large mixing bowl, mix flour, granulated sugar, baking powder, salt and cinnamon. Add butter and work gently between fingers and thumbs until mixture is crumbly and some pea-size pieces remain. Freeze to chill completely, 30 minutes.

2 Arrange rack in centre of oven. Preheat to 400°F (204°C). Line a baking sheet with parchment paper.

3 Remove bowl from freezer and make a small well in centre. Add milk and 1 egg. Mix with a fork to combine. Lightly knead a few times in bowl until flour is just incorporated, being careful not to overwork. Transfer to a lightly floured surface.

4 Roll dough into a rough rectangle about

1/4 inch (5 mm) thick. Sprinkle evenly with chocolate and lightly press into dough. Fold one-third of dough over itself to centre, then the other one-third overtop. Give dough a quarter turn and roll out again to 1/4 inch (5 mm) thick. Repeat folding. Give dough a quarter turn and lightly roll out to a 9 x 6-inch (23 x 15 cm) rectangle, about 3/4 inch (2 cm) thick. Trim edges if needed. Using a sharp knife, cut lengthwise into thirds, then crosswise into quarters to create 12 even squares. Arrange on prepared baking sheet 2 inches (5 cm) apart. Freeze for 10 minutes.

5 In a small bowl, whisk remaining egg with water. Brush lightly overtop each scone. Sprinkle with coarse sugar. Bake on middle rack until golden brown, 15 to 17 minutes. Transfer to a rack and let cool.

6 For the board, arrange Dark Chocolate and Cheesy Herbed scones on a large board. Fill small bowls with clotted cream, butter and preserves, and place on board with ham, cheddar and brie. Tuck figs and chestnuts among other ingredients to fill any gaps.

Serves 6 to 8

CHEESY HERBED SCONES

Make Dark Chocolate Scones, but use only 2 tbsp (30 mL) sugar in dough and omit cinnamon. Omit chocolate and sprinkle dough in step 4 with 1 cup (250 mL) grated mature white cheddar, 1 tbsp (15 mL) finely chopped sage and 1 1/2 tsp (7 mL) thyme leaves instead. Omit coarse sugar and press 1 sage leaf into top of each scone before baking.

WHAT TO SERVE

This local white brings honey, pear and green apple flavours, a delicate sweetness and crisp acidity to complement and contrast the board’s many flavours and textures. Or, go another direction with this amberhued fortified wine from Portugal with earthy oak spice, rich notes of dried fig and raisin, and a long, warming finish that will work well with the inviting honey, nut and fruit flavours of the board.

Megalomaniac Local Squeeze White VQA

LCBO 357418, $12.95

Casa dos Vinhos 5 Year Old Madeira

LCBO 27375, $20.55