Had I prepared for this edition of Tuesdays with Dorie, I might have had time to search for chestnut flour. Great job, Andrea, buying it ahead of time! However, because it supposedly has a very subtle flavor, I wasn’t worried about substituting another flour for it. What really bothered me was the fact that I always keep heavy cream on hand, but somehow over the last few weeks, I did not replenish what I had used. So I was down to considering sour cream as a replacement. I realized that I would have to use 1/2 teaspoon baking soda to balance out the acidity, but I wasn’t sure if that’s all I needed to do. Luckily, I think they turned out okay. I love ginger, so chopped about 1/2 cup crystallized ginger to add to the mixture, then sprinkled some of the sugar from the ginger on top before baking.
With a pint of fresh figs bought just yesterday from my local farmers market, I made a small batch fig jam to serve with the scones. The jam was superb dolloped on top of the sliced scones. If I only had some whipped cream, the scones and jam would make a delicious dessert, reminiscent of a shortcake.
Thanks to Andrea of Andrea in the Kitchen for her pick this Tuesdays with Dorie. Check out her blog for the recipe and some great tips on successfully making tender, flaky scones. Also, the Tuesdays with Dorie website for other variations on the chestnut scones.