It's Teacher Appreciation Week, and today we're supposed to bring in a yummy breakfast treat to share. I immediately thought of making morning buns, as they are the yummiest of morning treats. But they are also a lot of work, what with the folding and rolling and million layers of butter. Then I thought the next best thing would be cinnamon rolls. But I don't have time for yeast bread either. So I set out to find a tasty quick bread. I passed up several muffin recipes because they all contain nuts, which aren't allowed at school. I could have skipped the nuts, but they just wouldn't have been as good. Finally I settled on this cherry chocolate scone recipe. It's got tons of butter, so it tastes more like a buttery biscuit than anything, and is just to die for straight out of the oven.
Cindy's Cherry Chocolate Chip Scones, form Morning Food, by Fox & Bear
Ingredients:
1 egg
1.5 cups buttermilk (1.5 T lemon juice in measuring cup, add milk to 1.5 cups)
2 t almond extract
4 c flour
4 t baking powder
1 t baking soda
1 t salt
1.5 cups (3 sticks) butter
1 c chopped dried cherries
1 c chocolate chips
Mix wet.
Combine dry, then cut in butter.
Add wet and stir until just combined. Then add in cherries and chocolate.
I found the dough a bit too wet to form into wedges at first, so I made drop scones. I did manage to make wedges for the last bit of dough.
