quirky cupcake

How can anyone resist baking for a good cause?  Marye of Apron Strings and Simmering Things  is holding what she calls the Boobie Bake-Off. Baking something pink in honor of October being Breast Cancer Awareness Month. The issue for me this month was fitting in all the events I want to participate in. I have a lot to cram in, as well as my personal baking. Things came together for the Boobie Bake-Off when I decided to make cherry scones for breakfast. Bonus a 2 for 1! Scones are made lot in my house because they seem to keep pretty well if stored in a proper container. And Jaos can take them to work for breakfast. So, I simply added a few drops of red food coloring. Voila! Pink Cherry Scones!

Pink Cherry Scones

2 1/4 cups A.P. flour

3 TB sugar, extra for work space and to sprinkle on top

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

5 tablespoons butter, cold

2/3 cup half and half

1 egg

1/2 heaping cup dried tart cherries

3-5 drops red food coloring

Preheat oven to 375.

Measure half and half into a 2 cup measuring cup. Add the egg and food coloring Whisk together until combined. Set aside.

Mix together flour, baking powder, baking soda, and salt in a medium mixing bowl. Cut in butter with a pastry cutter. Add cherries and wet ingredients. Using a fork, or your fingers mix ingredients together until just combined. Do not over mix. Form into a mass and set out onto a sugared work space. Flour a rolling pin and roll out into 1/2 to 3/4 inch thick. Use a cookie cutter of your choice to cut out the scones. Put onto baking sheet. Sprinkle with extra sugar and bake for 16-20 minutes depending on the size of the cutter you used. I used a 3 inch glass cup and baked them for 17 minutes.