A Cheery, Cherry Coffee Break

Let's hear it for the Coffee Break!!

On our recent trip to Michigan we just had to make a stop at the Grand Traverse Pie Company.
A friend had told us they had fabulous pies and since we were going to be right nearby we thought we'd better check for ourselves. They not only offer every kind of pie you could imagine, but they also have wonderful soups, salads & sandwiches.

Here is a little peak at some of their offerings. My, oh, my ... that was some yummy pie!!

So yummy that we made 2 visits during our trip.

It was also a cute place to have lunch or just dessert :-)

I tried to talk them into opening one in the Charlotte area, but I think she thought I was kidding. She said the farthest south they have come is Indiana. Waaah ~ that won't do.

Before leaving I made a little stop.

I'm glad I went here and not to the door that said Pie Guys.

We seriously considered bringing a pie home, but with all of the other things we were bringing we thought it might get a little crushed. So, the next best thing was to bring home some of their wonderful coffee.

Have you ever tasted Sweet Cherry coffee before?

Tis' heavenly.

Wanting to create a special Coffee Break with my Sweet Cherry coffee I searched for just the right sweet treat to join the party.

This will be perfect.

~Cherry Cream Scones~

2 cups all-purpose flour

1/2 cup sugar

1 Tbsp. baking powder

dash salt

1/2 cup butter

1/2 cup dried red cherries

2 eggs

1/3 cup half & half or light cream

1 tsp. vanilla

3 Tbsp. chopped almonds

2 Tbsp. sugar

1/8 tsp. ground cinnamon

Preheat oven to 400. Lightly grease a 10 inch springform pan or a baking sheet; set aside.

In a large mixing bowl, stir together flour, the 1/2 cup sugar, baking powder & salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cherries.

In a small mixing bowl, beat eggs; stir in half & half and vanilla. Add to flour mixture; stir just until smooth.

Using your floured fingers, pat dough into prepared pan or into a 9 inch round on the prepared baking sheet. Sprinkle with almonds. In a small mixing bowl, combine the 2 Tbsp. sugar and the cinnamon; sprinkle onto dough.

Bake until a wooden toothpick inserted in the center comes out clean, allowing 20-25 minutes for the springform pan or 16-18 minutes for the baking sheet.

Cool in pan or on baking sheet on a wire rack for 20 minutes. Remove from pan. Cut into wedges. Serve warm. Makes 8 scones.