TWD- Honey Cherry Scones

A couple of weeks ago we were dying of heat and feeling bad that the AC would still kick on. Suddenly, it's cold- really cold! My mommy brain doesn't do so great on dates lately and last night I realized I hadn't made my Tuesdays with Dorie recipe. Sure enough, I didn't have the ingredients or the equipment for this weeks recipes so I hopped back to last week's Honey Nut Scones. The kitchen was cold and everyone was snacky (someone needs to go to the grocery store already...) so we happily turned on the oven and whipped these scones up. Using honey, whole wheat flour, and nuts (or in my case, dried cherries) they felt like a pretty decent treat.

I didn't used to like scones but now I know better! You don't need any special equipment or ingredients and the recipes are flexible. They are simple to make with butter straight out of the fridge cut into a couple dry ingredients. Pour over some wet ingredients, stir in your favorite mix ins and press into a cake pan. Normally I shape my scones with a biscuit cutter but after I read the tips from the rest of the TWD Bakers, I decided to try pressing them into the pan, cutting them like a pizza (only half way though!) and freezing them while the oven got hot. After they baked, I cut the wedges the rest of the way and the final product was fluffy and light, even with all the whole wheat flour. Obviously they were gobbled up quickly (no time for fancy pictures or good lighting at our house!) While these are still technically a pretty sweet treat (especially when topped with butter and jam), the simple, wholeness of it all felt pretty good on a cold night. You can see the recipe at Jeannette's or buy Dorie's wonderful book already. Mine is tattered and stained and I love it more every day.