One of my favorite things about the school I’m going to is their library. It’s a room full of cookbooks. I had a free hour during my tour and very happily spent it there.

As someone who would rather buy ingredients than books, I saw so many books I wanted to open up and absorb. I wandered through the baking section until I found one I really wanted to check out but hadn’t had the chance: Baking – From My Home to Yours by Dorie Greenspan. I really, really want that book.

I didn’t have enough time to read the whole book, because it’s gigantic and I only had an hour, but I found one recipe that I knew I’d use – Chestnut Scones. I scribbled it down on the back of the large envelope they’d given me for all the paperwork, cards and information booklets I had been collecting on my way around the school.

I had some chestnut flour in the fridge leftover from when I made chestnut cupcakes, and wanted to use them for muffins or something. But it is PERFECT in these scones. I think I’m just going to keep making these until I run out of chestnut flour, which makes them naturally sweet.

I couldn’t resist messing with them, so I dusted some sweetened matcha over them. Soooo delicious.

You can find the recipe in the book, or through Google Book Search.

These were the perfect thing to eat with our fruit salad and tea as a late (early afternoon) breakfast. It’s too bad we didn’t get our latest shipment of teas yet, because I could totally Pierre Herme it up and eat them with passionfruit iced tea. Next time, though…