Tuesday Cuppa Tea... No Linky Today Recovering, President's Day Cherry Scones

Hi there...no Tuesday Cuppa Tea linky this week...the nerve probems in my face necessitated a heavy duty medication with lots of side effects as I mentioned last week. The pain subsided to bearable about 3 days later...but I ended up in the hospital with a bad drug reaction. The final straw was my total loss of balance and legs collapsing and not being able to move them, let alone get up...ER here we come! It was the drug, so that the major symptoms have gradually faded as it cleared my system, but the vision problems are remaining a bit, so thought I'd take a week off...and give you a break from my tale of woes! Well...I am trying to be transparent and not whitewashing life and getting older.

So have a wonderful President's Day, enjoy some time with friends and family and I'll hope to be back raring to go next week!  And to help, here is a recipe for Cherry Scones I first posted in 2012....

And in honor of the just past President's Day, I found this recipe in our paper for Dried Cherry Scones  from relish.com.

3 cups flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
4 oz cold butter, cut into small pieces
1/2 c milk
1/2 cup sour cream or yogurt
3/4 c dried cherries
coarse raw or turbinado sugar for garnish

1. Combine flour, sugar, baking powder, salt and baking soda in the bowl of a food processor. Pulse to combine. Add butter; pulse until the mixture is the consistency of coarse meal. Add sour cream. Pulse. Add milk, 1 tablespoon at a time, and pulse until dough comes together. Remove from processor.; divide dough in half and cover each piece with plastic wrap. Refrigerate 8 hours or over night.

2. preheat oven to 375 degrees.

3.  Place one half of dough on a floured surface.  Shape into a 12 inch long log. Place half the cherries on dough, gently pressing them into the dough. Fold in half lengthwise. Cut into triangles (but when I made them I used a heart shaped cookie/biscuit cutter) and place on a baking sheet lined with parchment paper. Repeat with remaining half of the dough. Sprinkle the tops with the raw sugar. Bake 18 to 20 minutes, until lightly browned. Makes one and one half dozen.