Ah! Three day weekends! I love ’em! The hubster plans on taking the kids to the sledding hill and we are currently lounging about watching Despicable Me. (GREAT movie by the way… Thanks, Steve!) So what goes with lazy, winter, long weekend days? Scones of course! I know what you are thinking… “I think somebody blew your pilot light out, Margie!” (Thanks to Vicki Lawrence..)
So, yeah.. scones! They are not just for ladies’ tea anymore! My kids love these scones and they are ready in less than 30 minutes!
I take these everywhere. I have never NOT been asked for the recipe. It is that good, and easy too… The hardest part of this recipe is finding mini Cinnamon Chips… If you can’t find them, here is a link to a site that sells them online:
I use Cinnamon Chips in oatmeal cookies, pancakes, coffee cake, muffins… the uses are varied and numerous, so definitely buy yourself a bag! You won’t be sorry. These are not the best looking scones I have seen, but I bet they taste better. Have you ever noticed that sometimes the ugliest food tasted the best? For example, the holiday cookie tray…. try the best looking cookie and then the ugliest cookie… I bet the ugly one is better. (This does not include Italian anise cookies…. Mine are better than my sister Judy’s even though hers are uglier.)
Dried Cherry and Cinnamon Chip Scones
2 Cups of All-purpose flour
1 T. Baking Powder
1/2 tsp. salt
1/4 cup sugar
1 and 1/4 cups of heavy cream
1/2 cup dried cherries
1/2 cup Cinnamon Chips (or more if you like…)
additional cream and sugar for the end
Preheat oven to 350 deg. Mix first 4 ingredients in a large bowl using your hands or a wooden spoon. Add the cherries and chips and mix again. Add the cream and mix with a rubber spatula until it forms a shaggy dough.
Knead right in the bowl with your hands until the dough forms a ball. (Do NOT overdo the mixing, it will make them tough.) Line a cookie sheet with a silpat or parchment paper. (or just grease the sheet) Separate the dough into 24 rough balls and put them all on the sheet. (They may touch, not a big deal…) Flatten each ball with your palm, brush each with more cream and sprinkle them with sugar.
Bake for 15-20 minutes until golden brown on the edges. (Watch these closely, you don’t want them under or over done. I usually set the time to 15 minutes and then check them every minute until the edges look crisp and a lovely golden brown.
Remove from oven and eat those babies up as soon as they are cool enough to handle. Leftovers freeze well.. just wrap each one in microwave safe plastic wrap and pop them in the freezer. Defrost in microwave for a couple of minutes using the defrost setting. They make a great light breakfast or after school snack!