It's been that kind of week so far. A sick kid home from school who, when loaded up with Motrin, acts like his normal 5 1/2 year old self. Yesterday we laid low, cuddled, read, did the whole mom nurturing thing. You could say we bonded in between battles with evil villains on his DS. But when the fever came back again last night and the thought of another day trapped at home came over me, I decided today was the day to bake. And bake. And bake.
I saw a yummy scone recipe online that I thought I'd tweak a bit and give a try. Oh yeah. SO easy and super delicious. It was my lunch today along with samplings of cookies I made (and will share on later postings so I don't bombard with recipes). And since I had, um, ALL day I took some food pictures too. Good thing I've got run class tonight because I *just* may have to eat another one of these for dinner.
Cranberry, Orange and Chocolate Scones (makes 8 honken' big scones)
2 cups all purpose flour
1 T baking powder
1/2 tsp salt
1/2 cup sugar
6 T cold unsalted butter, cut into chunks
1/2 cup cranberries
zest of 1 orange
zest of 1 orange
1/2 cup mini chocolate chips + 1/2 cup chocolate for drizzle
1/2 cup plus 2 tbl of cream
Preheat oven to 425 degrees. In a large bowl, mix together the flour, baking powder, salt and sugar. Cut in the butter with your fingers and work mixture together until it looks like coarse sand. Add the cranberries, orange zest, and mini chocolate chips. Add the cream and mix with your hands until a dough forms. Make an eight inch circle with the dough and slice into 8 wedges (you can do smaller wedges if you really have to). Place wedges on a lined baking sheet and bake for 18 minutes, until golden brown.
Melt additional half cup of chocolate chips in the microwave, stirring every thirty seconds until melted. Put melted chocolate in a small plastic bag, snip off the tip and drizzle scones with chocolate