Sunday, October 2, 2016

Talking About Scones, Again!

To say the months leading up to welcoming our son were stressful is an understatement. My work was going through a merger which included a name-change and massive re-branding. As the marketing director, this meant long hours for months on end (for me and the little man in my belly). In addition to that, the daycare our daughter had attended since she was three months old made the decision to close. We were on a search for a new place to love our littles after starting at a new place that was proving to not be a good fit.

I’d wake up each day tired and sore. I’d drop my daughter off at school and leave with her in tears. I’d answer emails, that weren’t always pleasant, at all hours of the day, and head into work to deal with a team that wasn’t quite integrating. In between it all, I’d stop at our local co-op and treat myself to a scone.  I’d made friends with the workers there. They watched my belly grow and on the day my son was born asked, “When are you due?” To which I replied, “Hopefully today!”

This is all to say this scone obsession started long before my maternity leave. In the week after Weston was born, Andy went to grab a scone and surprise me with it. After entering our member number at the check-out, the lady working exclaimed, “Did your wife have her baby?!” I had been caught! I had to admit that our son was made primarily of raspberry cream scones.

As I slowly figured out the recipe that made our new family of four hum, I also figured out a recipe to make my own scones. I figured out how to put one little down for a nap without the other one completely losing it about the time I realized I needed more cream in the scone recipe. I figured out that we run best with structure as I added another tablespoon of sugar to the scones. I learned that my heart would indeed grow so big with this new addition that sometimes it felt it might explode as I finalized the glaze for my baked goods. And, as a result, I might have the only two year old who counts “scone” as one of her initial words.

So, please enjoy my tried and true recipe. It really is a labor of love!

Cheers!

Raspberry Cream Scones
(from someone who really doesn’t know her way around the kitchen)


Combine the dry ingredients in a large mixing bowl. Then, mix the cream, egg and vanilla in a smaller bowl and place it in the fridge (Google why having very cold ingredients is important for scones). Next, cut the butter into small cubes and mix it in with the dry ingredients. I use something like this to mix it. Using your hands is not ideal as, again, you want your ingredients (especially the butter) to remain as cold as possible.

Next, mix in your "wet" ingredients. I typically fold them in with a spatula. Then, mix in about a cup of the fruit of your choice. The below finished product shows blueberries instead of raspberries. Finally, I brush on a little cream and sprinkle sugar and salt on top to ensure they are crispy on the outside and flaky on the inside.

PS - Other uses for scones include; toddler bribery, husband bribery and exhaustion relief... they really are a cure all!

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