Come here often? If you do, then what you are probably thinking right now is along the lines of, “what’s with this chick and scones? Isn’t this, like, her third post about them? Is she obsessed?” And if that’s what you think, you should know, you’re just scratching the surface of my OCD about this particular baked good.
For Valentine’s Day, what do you get a man the day after you return from a lovely tropical vacation and you’re bursting with the amazing food that you’ve consumed after a week of restaurant dining? You get him bacon. In the form of a savory baked good – you know, baked with love.
It’s a working weekend in our household, which means that Brian was off to the office shortly after the alarm this morning, and I have been looking for ways to procrastinate on the elephant-in-the-corner project that is sitting in my laptop bag, smelling like a scary deadline. Rather than hit the ground running on that, I opted to bake for Brian’s team, who are working on a cool, top-secret project this weekend. To show my support for the team, I made some muffins that I thought would appeal to a group of programmers – the highly caffeinated kind.
Saturday morning I work up with a nasty headache from an overindulgent holiday celebration the night before. I was delirious and sort of flailing about in the kitchen – just getting the coffee on was a challenge. I needed some delicious and buttery carbs to settle my stomach and quiet my throbbing head, but I couldn’t imagine leaving my house in such a state. Luckily, these cherry scones not only fit the bill on account of their being flaky, buttery, and satisfying, they also were easy to make in my, ahem, less-than-with-it state.
Cranberries are mysterious fruits! These tart little guys are too often associated only with the gelatinous blob that graces the table come Thanksgiving. This is really a shame because they are a delicious addition to a variety of dishes, desserts, and baked goods.
