My BooBoo...You're Gain Quick Giveaway...Chocolate Cinnamon Scones for Cinco De Mayo

Okay...tell me you've never done this, but...in a hurry...on my way out of the grocery isles into a checkstand was a basket of teas...and I love Tazo Chai...so grabbed it, bought my groceries...and got home to find that it's a box of Keurig K cups...and I don't have a Keurig!

So...a giveaway...if you have a Keurig, are in the US, love Chai...or would like to try this...please leave a comment and I will do a random draw on Friday May 6th at the end of the day. As I said...My BooBoo is your gain!

And for Cinco De Mayo...I found a great Cinnamon Chocolate scone recipe I am going to make this weekend....from McCormick Spices...

Chocolate Cinnamon Scones

Ingredients

Serves: 12

Serving Size: 1 scone

·         2 1/2 cups flour

·         2/3 cup sugar

·         2 1/2 teaspoons baking powder

·         2 teaspoons McCormick® Cinnamon, Ground

·         1/2 teaspoon baking soda

·         1/4 teaspoon salt

·         1/2 cup (1 stick) cold butter, cut into chunks

·         2 eggs

·         3/4 cup sour cream

·         2 teaspoons McCormick® Pure Vanilla Extract

·         6 ounces semi-sweet baking chocolate, chopped

Directions

15 mins Prep time 30 mins Cook time

·         Preheat oven to 375°F. Mix flour, sugar, baking powder, cinnamon, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

·         Beat eggs, sour cream and vanilla in medium bowl with wire whisk until well blended. Add to flour mixture; stir until a soft dough forms. Stir in chopped chocolate.

·         Place dough on lightly floured surface. Knead about 1 minute or until smooth. Place dough on greased baking sheet. Pat into a 10-inch circle. Score top of dough with sharp knife into 12 wedges.

·         Bake 30 minutes or until golden brown. Cool slightly on wire rack. Melt and drizzle additional semi-sweet chocolate over scones, if desired. Cut into 12 wedges to serve.

Drop Scones: Prepare dough as directed. Drop by 1/4 cupfuls 2 inches apart onto greased baking sheet. Bake 20 minutes or until golden brown.