It’s Sunday, but I have to work today. Good thing it is day 100+ of gloomy, foggy weather outside (just kidding…I guess more like day 15, but still!). After I finished pharmacy school in March, I was so excited to start my clinical rotations that I didn’t really think about how draining they would be. I went from student life, having a few classes per day with a lot of extra free-time, to working as a full-time pharmacist except 12 hour days and sometimes weekends too with no pay. I am just now realizing that this is probably the hardest point in my career…
No matter how busy I am, I always make time to bake! I found this cherry vanilla scone recipe by Cooking Light, and it has become on of my favorite scone recipes. I think it is the addition of corn meal – it makes them so crumbly and delicious! Many people confuse scones with cookies, but scones are usually less sweet and more crumbly rather than chewy. I’d still eat either for breakfast 😉
- 1¾ cups all-purpose flour
- ⅓ cup sugar
- ¼ cup yellow cornmeal
- 2 tsp baking powder
- ¼ tsp salt
- 2 tbsp unsalted butter, cubed
- ½ cup dried tart cherries
- ½ cup chocolate chips
- 1 tbsp vegetable oil
- ⅓ cup plain nonfat yogurt
- 2 tbsp milk
- 2 tbsp orange juice
- 1 tsp vanilla extract
- Preheat oven to 425 degrees F.
- Combine flour, sugar, cornmeal, baking powder, and salt in a large bowl.
- Cut in the butter with a pastry blender or 2 forks until crumbly.
- Combine cherries, chocolate chips, vegetable oil, yogurt, milk, and vanilla in a separate bowl, and add to dry ingredients a little at a time, stirring just until dry ingredients are moistened (dough should be moistened just enough to hold together).
- With floured hands knead the dough a few times, then turn onto a floured surface and roll out to 1-inch thickness.
- Cut with a biscuit cutter (or any shape you would like) and place onto a greased baking sheet.
- Brush the tops with milk and sprinkle with sugar.
- Bake for 20 minutes, until golden brown.
See original recipe by Cooking Light here.