Back in November, (ugh, where has the time gone?) I was fortunate enough to meet Clotilde Dusoulier, of Chocolate & Zucchini fame. She was in Canada to be the writer in residence at the Stratford Chef School. While she was here she also managed to make her way over to Toronto and give a talk at George Brown College, (where I did my Chef Training) and sign books at The Cookbook Store.
Clotilde was nice enough to answer some questions I had for her about the changing role of the chef and her experience with the students at the Stratford Chef School and I'm finally getting around to sharing those answers with you.
In other exciting news, today is the first day I’m doing a video post! I’m back in school taking a post grad in New Media Journalism and one of the things that I’ve found myself surprisingly drawn to is video editing. I’m having a lot of fun with it and I hope you enjoy the video of Clotilde!
Inspired by my meeting with Clotilde, I made some yogurt scones with a recipe from Chocolate & Zucchini. To make it a little more fitting, I opted to make them Chocolate Chip Yogurt Scones, but feel free to use whatever mix ins you’d like.
Yogurt Scones, (from Clotilde of Chocolate & Zucchini)
215 grams (1 2/3 cup) flour
30 grams (2 rounded tablespoons) sugar
1 teaspoon baking powder
a good pinch salt
30 grams (2 tablespoons) butter, chilled
125 ml (1/2 cup) plain yogurt
2 tablespoons milk
2 to 3 tablespoons chopped nuts or dried fruits, or 1 teaspoon citrus zest, or 1 teaspoon vanilla extract, or 2 teaspoons orange flower water, or the flavoring of your choice (optional)
(Yields 8 small scones)
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or a silicon baking mat.
In a medium bowl, combine the flour, sugar, baking powder, and salt. Dice the butter and blend it into the dry ingredients with a fork or pastry cutter, until no visible lump of butter remains. Add the yogurt, milk, and whatever flavoring ingredient you want to use, and blend them in until the dough forms a ball. Handle the dough as lightly as you can. Avoid overmixing, or the scones won't be as tender.
Pat the dough into a flattish round, about 3 cm (a little over an inch) in thickness, and cut into eight wedges with a knife or a pastry cutter (alternatively, use a cookie cutter to make eight neat rounds). Place the wedges on the prepared baking sheet, giving them a little space to expand. Bake for 15 minutes, until the top of the scones is set and lightly golden.
Serve warm, with an assortment of spreads, such as clotted cream, butter, jam, honey, nut butter, apple butter, maple syrup...