I woke up this morning to a wonderful thunderstorm. I love thunderstorms. I actually find them peaceful. I relish a rainy day when I can curl up on the couch with a cup of something hot (coffee or tea), a good book, and my kitties. Today, however, was not one of those days. Today, I started Spring quarter and that means Algebra. I loathe Algebra. I spent a good chunk of my day trying to understand the first of two chapters I have to know this week. At one point, I had to take a break and do something I actually enjoy. Looking around the cupboards I found I am short so many ingredients for anything I wanted, but I did have these: Traverse Bay Fruit Co. dried cherries. And I did have everything on hand for scones, yummy breakfast biscuits. Searching the internet for a decent recipe, I came across a dried cherry oatmeal biscuit (scone) recipe by Martha Stewart. Perfect! Almost equal parts flour and oatmeal goes into these which makes them sort of like a sophisticated oatmeal raisin cookie. My addition of all almond extract made them divine. I love cherry and almond together. (I love a lot of things today, don’t I?) The original recipe called for equal parts vanilla and almond extract, and also buttermilk; I only had 2%. Despite my “tweaks”, they came out great.
While they were baking, I brewed up a pot off coffee and waited. I barely allowed them to cool before diving in. What’s better than baked goods right out of the oven?
These things are hearty, so they will make a great grab-n-go breakfast treat. I would recommend putting them in the microwave for about 10-15 seconds; no butter or jam needed.
Oatmeal and Dried Cherry Biscuit Scones
from Martha Stewart. Makes 8 scones
- 1 1/4 cups all-purpose flour plus more for work surface
- 1 cup old-fashioned rolled oats
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1/2 cup (1 stick) unsalted butter cut into small pieces and chilled
- 1/2 cup dried cherries
- 1 large egg beaten
- 1/4 cup buttermilk plus more for brushing
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- Fine sanding sugar for sprinkling
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together flour, oats, granulated sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut butter into oat mixture until the mixture resembles a coarse meal; whisk in dried cherries. In another medium bowl, mix together egg, buttermilk, and vanilla and almond extracts until well combined. Add egg mixture to flour mixture; mix until well combined.
- Turn out dough onto a lightly floured work surface; roll out to 1-inch-thick 8-by-6-inch rectangle. Cut biscuits into eight 2-by-3-inch rectangles using a sharp knife; transfer biscuits to prepared baking sheet. Brush biscuits with buttermilk and sprinkle with sanding sugar.
- Transfer biscuits to oven and bake until tops are lightly browned, 18 to 20 minutes. Transfer to a wire rack and let cool slightly before serving.