Lazy Weekend Morning

This Sunday I woke up wanting pastry. This is no uncommon occurrence, mind you, but yesterday I was in a position to do something about it.

I had a friend over for breakfast and a container of whipping cream in the refrigerator just begging to be used, so I pulled out a recipe for cream scones. For Valentine's Day this year, my mom sent me a book filled with recipes for "Students Far Away From Home." This scone recipe, originally from Anne Marie, was included.

I include the tidbit about the breakfast guest because, let's face it, most people these days are impressed by homemade baked goods, especially when they're pulled hot and fresh from the oven. Fortunately, all that impressing required very little effort on my part: this recipe comes together very quickly and has your scones in the oven and yourself sitting at the kitchen table enjoying your coffee and your company in no time at all.

P.S. Chocolate chips really start the morning off right.

Cream Scones

1. Preheat oven to 425 degrees.

-2 C flour
-2 1/2 t baking powder
-1/2 t salt
-1/4 C sugar

2. Whisk until well combined.
3. Add currants or Ghirardelli chocolate, broken up into pieces (4 oz).
4. Mix well.
5. Add 1 1/4 C cream.
6. Mix with wooden spoon until batter holds together. Gather and knead. Pat into a 1" disk. Cut into 8 or 12 wedges. Put on a parchment-lined baking sheet. Brush tops with cream or milk and sprinkle some sugar on top.
7. Bake until just golden brown.