…simply because I could not find any Chestnut flour ANYWHERE!! Unless I ordered it, but shipping…..

Anyway I really wanted to make these. I mean, people, SCONES!! But it just was not to be…
So here you will find a rewind.
A recipe that was first made by the group when it was in it’s infancy back in January 2008.

    Perfection Pound Cake

(Source: Dorie Greenspan “Baking: From My Home to Yours” p. 222)


    2 cups all-purpose flour (or 2-1/4 cups cake flour)
    1 teaspoon baking powder
    1/4 teaspoon salt
    2 sticks (8 ounces) unsalted butter, at room temperature
    1 cup sugar
    4 large eggs, at room temperature
    1 teaspoon pure vanilla extract

Getting Ready:
Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9×5-inch loaf pan or an 8-1/2 x 4-1/2-inch loaf pan. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.

Whisk together the flour, baking powder, and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on high speed until pale and fluffy, a full 5 minutes. Scrape down the bowl and beater and reduce the mixer speed to medium. Add the eggs one at a time, beating for 1 to 2 minutes after each egg goes in. As you’re working, scrape down the bowl and beater often. Mix in the vanilla extract. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated – don’t overmix. In fact, you might want to fold in the last of the flour, or even all of it, by hand with a rubber spatula. Scrape the batter into the buttered pan and smooth the top.

Put the cake into the oven to bake, and check on it after about 45 minutes. If it’s browning too quickly, cover it loosely with a foil tent. If you’re using a 9×5 pan, you’ll need to bake the cake for 70 to 75 minutes; the smaller pan needs about 90 minutes. The cake is properly baked when a thin knife inserted deep into the center comes out clean.

Remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes.

Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.

Wrapped well, the cake will keep for 5 to 7 days at room temperature (stale cake is great toasted) or up to 2 months in the freezer.

    Perfect Brown. Perfect Dome. Perfect Crack. Perfect Cake!!

The cake is sweet but not too sweet so it is a perfect foil for a sweet fruit coulis or a simple syrup or ice cream. Even adding a flavor like almond or citrus with some zest would be wonderful. And, it is so easy to put together.

Lauri of Slush originally picked the recipe. It was a good pick back then and it’s still a good pick.

One day I will find some chestnut flour and when that day comes I WILL make the Chestnut Scones. As a Rewind!!

Visit TWD and check out the scones made around the world.