I spend most weekends baking, mostly for blog projects that often get pawned off on my coworkers. For as many cupcakes that I bake and bring into work, I’ll maybe sample one, just to see if I think they’re worthy of sharing outside the family. If not, they stay home, and we eat them. And by we, I mean Jay and the bambino. As much as I love cupcakes, and cake in general, it’s surprisingly easy for me to resist eating them. Cookies are a different story, which is why I try not to make them too often. I also especially love treats like scones, though I don’t make them that often either. I couldn’t recall the last time I made scones, so I picked up some cinnamon chips and made Cinnamon Chip Scones.
They’re not overly sweet, nor are they like your typical cake-y scones that most coffee shops offer. These are more like sweet biscuits or shortcakes.
Which means they’re a perfect vehicle for scads of butter.
You could eat them plain too, I suppose. Dunk them in some tea or coffee.
These were another treat I only sampled one of, and it wasn’t because of any amazing willpower on my part. I kind of forgot about them after the one I had, and by the time I went back for another, they were gone. Luckily I have plenty of cinnamon chips left, so I could make these again soon.
And for those of you in Brookings…I’m doing a cooking demonstration next week, at The Carrot Seed Kitchen Company. The info is there in the link, so if you’d like, come out and enjoy some food, cooked by me!