In the spirit of “keepin it real” I’m just gonna put it right out there for ya…. I’m looking for a little sympathy today.  We’re having some work done on the first level of our house and it’s just got everything discumbobulated right now. We had to clear everything out of the living room and dining room… the furniture was moved to the family room, my “studio” (haha yeah, good one! LOL) was disassembled and moved to the guest bedroom… and everything that was in my china cabinet and curio cabinet is sitting all over the kitchen. The stovetop has the china, the countertops have some of the glassware and the rest is on the kitchen table. O-M-G.  The living room… the dining room… the family room… and worst of all the kitchen… all out of commission.  It’s been painful and very hard on my psyche as I’m unable to cook or bake… or photograph. It’s unfortunate I made these scones about a week ago because I’d surely LOVE to have some right now. These are really good… and of course, the addition of a wee bit of alcohol (optional, of course) doesn’t hurt a bit ;-) The batter is so tasty that I had to stop myself from eating it. This recipe is extremely versatile… use your choice of fruit… and your choice of alcohol… omit either one… omit both… as I like to say “do whatcha like”… but do make these :)

Before March of this year I’d never tried a scone. But just a single one had me hooked… hooked I tell ya! Now, I eat them all the time, mostly because I bake them so often. More complex in texture and taste than either a biscuit or a muffin, done right, a scone melts in your mouth and makes your tummy happy :) I had some dried cherries in the pantry, and we usually have Amaretto on hand so that’s the combination I made since cherry and almond flavors really appeal to me. But use your imagination, be creative! Maybe peaches and brandy, pineapple and Grand Marnier (orange) or whatever you like. You can omit the fruit entirely or use nuts instead. The base recipe is noteworthy all on it’s own so don’t feel like you have to dress them up because most certainly you do not. 

Drunken Cherry Scones

Adapted from Alton Brown

Ingredients
2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
4 tablespoons butter
2 tablespoons shortening
3/4 cup cream
1 egg
Handful dried cherries
Enough Amaretto to just cover the cherries

Preparation
Put the cherries in a small bowl and pour in the Amaretto so that the cherries are soaking. Let them sit for about 5-10 minutes to soften.  Come back and using either a muddler or end of a wooden spoon or similar utensil, kind of mash down the cherries just enough to open them up allowing more of the Amaretto to be absorbed. Let this sit for about 30 minutes.  Pour the cream into a measuring cup that is larger than 1cup size.  Add the cherry/Amaretto mixture and refrigerate for about 30 minutes.

Heat oven to 375°F
Line cookie sheet either with silicone baking mat or parchment paper

Directions
In a food processor combine flour, baking powder, salt and sugar then pulse a couple of times to mix well. Add in butter and shortening and combine for about 15 seconds or until you have a pebbly mixture. In a separate bowl, combine cream mixture with beaten egg then add to dry ingredients and mix just until combined (don’t over mix but your cherries should be pretty well broken down and incorporated into the dough).  Spoon or scoop the dough into rough balls and place on cookie sheet.  Use a wet finger to smooth “peaked” areas.  Bake for 15 minutes or until golden brown. 

These come together quickly and easily. They’re tender, slightly sweet, moist and delicious.  Great with tea or for breakfast or as an anytime snack.   The work on our house should be completed this weekend so with any luck I’ll be back to baking soon :)

Enjoy!

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