This was supposed to be my {Sinful Recipe Sunday} post, but I came down with something awful (coughing, body aches, etc…) on Sunday. Today I was able to get vertical enough to get this post done. At least, it will be finished in time for Valentine’s Day. Seeing as the scones are in the shape of hearts and all.
Here is a little tidbit that might make you glad you are not me today:
Sam, my 15 year old son, came home for lunch today with his brand new, super cute, little girlfriend. Normally I would be all nice, conversational, and generally excited to meet her. But today I was racked with sickness and laid out on the couch. I was allowing Will, my three year old, to watch endless DVR’d episodes of Mickey Mouse Clubhouse while eating dry sugar cereal out of a cup (he was still running around in his Santa Claus print PJ’s at noon!). The house looked like a frat house belonging to six 19 year old boys, minus a carpet of beer cans. But then add a three year old, a cat, and two large German Shepherd Dogs into the mix. The sink was full of dishes, there were baskets of unfolded laundry in the living room, and to top it all off I was wearing a sweet hot pair of animal print PJ pants. What I am trying to say is that I don’t think I made a stellar impression in this girl. Sorry Sam!!!
Crunchy Cookie Butter Scones with Cherries, Pistachios, and a Dark Chocolate Drizzle
Ingredients:
– ½ c. Crunchy Cookie Butter
– 1/3 c. sugar
-2 c. flour
-2 tsp. baking powder
– ¼ tsp. baking soda
-6 Tbsp. unsalted butter (cold)
-1 egg
– ¼ c. heavy cream (cold)
– 1/3 c. dried cherries
– 1/3 c. shelled pistachios
Preheat oven to 400° F. Line a cookie/baking sheet with parchment paper.
In a medium bowl combine crunchy cookie butter, sugar, egg, and heavy cream. Mix well and set in fridge.
Place dried cherries and pistachios together in a food processor and pulse for a few seconds until you get a coarse chop for both.
In a large bowl combine flour, baking powder, and baking soda. Add butter and cut it in with a pastry blender, or a fork, until the mixture resembles small peas. Add wet ingredients and mix until all ingredients are incorporated. Stir in pistachios and cherries. At this point you may have to use your hands to form/press the dough into a ball.
Turn dough out onto a lightly floured surface. Roll or simply press dough out to desired thickness (I rolled mine out to ~ ¼ inch thick). Cut out shapes using a cookie cutter, or cut with a knife. Place cut out scones on the parchment lined baking sheet and place in oven. Bake scones for ~ 15 minutes. Transfer scones to a cooling rack while preparing chocolate drizzle (I place paper towels under my cooling rack to catch the drizzle mess).
Dark Chocolate Drizzle
Ingredients:
– ½ dark chocolate chips
– 1 Tbsp. butter
Place the chocolate chips in a medium sized mixing bowl. Add the butter. Microwave on high for 30 seconds, stir. Microwave on high for another 30 seconds and stir until chocolate is completely melted and ready to drizzle. Drizzle chocolate mixture over scones. Now EAT!!!
please tell me you ate the uncooked dough between the cookies raw, and by the spoonful??!! I’m totally mailing some of these to Shawn 🙂