My patio is like a little oasis and the perfect spot for tea and a Cherry Chocolate Chip Almond Scone.
I've shared the tea kettle before that my son, Mike, painted for me. It looks so pretty with this Mary Engelbreit teacup that my friend, Bea, gave me.
I made this oilcloth tote bag several years ago, and used the leftover cherry oilcloth as a placemat for my tea. The problem with this tote is that the oilcloth wears out at the corners. I'd like to cover them up somehow. Does anyone have an idea?
These scones are sooooo tasty with the dried Montmorency cherries and chocolate chips! I can see them with dried apricots and white chocolate chips, or even toffee chips. The recipe is from King Arthur Flour, and I hope you try them!
Cherry Chocolate Chip Almond Scones
- 2 3/4 cups flour
- 1/3 cup sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup cold butter
- 1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, or a combination, optional (I used used tart Montmorency cherries and semisweet chocolate chips)
- 2 large eggs
- 2 teaspoons vanilla or the flavoring of your choice (I used almond)
- 1/2 cup to 2/3 cup half and half or milk
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
- Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
- Stir in the fruit, chips, and/or nuts, if you're using them.
- In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk.
- Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
- Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
- Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4" thick.
- Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
- Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
- Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
- For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
- Bake the scones for 20 to 25 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.
- Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.
For Cooking Camp this week the kids made pizza-sized chocolate chip cookies and then they decorated them to take home to their families. The cookies were a big hit! In between baking and decorating we went to my sub division pool for the kids to play and cool off. The cousins have such fun together!!
Thank you for your visit! xo
I am sharing with: