Scones

I’m simply addicted to these scones*. They’re perfect for a cool fall morning breakfast. Make them the night before and zap them in the microwave for about 10 seconds before you eat them. YUM.

Soak 1.5 C of dried cherries in warm water while you mix everything else (or 1/2 cherries and 1/2 choc chips)

Preheat oven to 375

Mix the following:
4 C flour
1/2 C brown sugar**
1.5t salt
1 t baking soda
cut in two sticks of butter
add drained cherries to this – mix through well

In another bowl mix:
2 C sour cream
2 t almond extract
2 egg yolks
Mix well, then add to the other bowl of ingredients.

Scoop with an ice cream scoop onto cookie sheet and bake for about 13-15 minutes or until set, but do not overbake.

*Thank you for the recipe, Pam!

**Next time I make these I’m going to try the following, healthier, substitutes: wheat flour for white flour, agave for brown sugar, applesauce for butter and plain yogurt for sour cream.