I’ll start this conversation how I start just about all of them these days: I’m still pregnant. Depending on the audience, reactions range from dejection (grandparents-to-be) to relief (co-workers) to sympathy (women who have recently been 100 months pregnant, when it’s 1,000 degrees outside). These reactions and my own impatience notwithstanding, the fact remains: I’m still pregnant.
I had big plans to distract myself last weekend by ginning up some nesting instinct (mine kicked in weeks ago, and disappeared after a short, but productive, stay) and stocking our freezer. Corn chowder, baked ziti, and some pizza dough were on my list. Perhaps I’d even buy some peak summer produce at the farmers’ market and freeze some purees for the baby’s solid food days, which will strike in the dead of Chicago’s winter.
And then our refrigerator and freezer broke. Also: I’m still pregnant.
We’re renters now, so a broken appliance isn’t cause for a meltdown (ha! get it?), and it was too hot for all that cooking last weekend anyway. Plus, we had an excuse to bake off the remaining half batch of these scones, which I’d stashed in the freezer a few weeks back. So, I suppose it’s more accurate to say that I’m still pregnant and breakfasts around here have been delicious.
Adapted from North Fork Table & Inn via Smitten Kitchen
Yield: 12-16 scones
2 3/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon aluminum-free baking powder
1 teaspoon baking soda
6 ounces of butter, in 1/2-inch cubes
1 cup pitted and chopped cherries
3/4 cup buttermilk
1 teaspoon almond extract
Turbinado or sanding sugar for sprinkling (optional)
Preheat oven to 375°.
Place cubed butter in freezer for 15 minutes. Meanwhile, whisk together the flour, 1/4 cup sugar, baking powder and baking soda. Cut in the butter with a pastry cutter (or two knives or your finger tips) until the flour-butter mixture is the texture of coarse cornmeal. Stir in the buttermilk and fruit.
Turn out onto a lightly floured surface and knead gently a couple times. Roll dough out to approximately one-inch thickness and cut into squares. Sprinkle with coarse sugar (optional).
Bake on a parchment-lined baking sheet for 25 to 30 minutes, until lightly browned.