3.18.2013

A new season and Scones


It is indeed the first week of spring.  I felt it this past Saturday morning upon waking as surely as I saw the light streaming in through my kitchen window.  As always while I wait for my espresso machine to chime, I stood at my back door and looked out at the park.  I saw a few dogs running freely.  The geese up and flew, the flock landing in the pond as if to say, yeah and ho hum and sigh.  And then I thought, The irony that this morning's sky would be a shade of robin's egg blue!  And if my eyes didn't trick me, I saw a newish hue of green draped over the ground in the field, as if to say, yes, it is time.  

Espresso machine ready, I pulled two shots, steamed my milk.  The little ones emerged like holy things bathed in sunlight.  I pulled a mixing bowl, two flours, a handful of strawberries, cream and butter.  It was a morning for strawberry scones with a playful sugar crunch.  It was a morning of daffodils perched on the window sill catching that glorious light.  It was a morning worthy of the flavor of a new season.

Once we were all blissed out on warm buttery scones, Theo asked if we could go to the park and play t-ball.  Sully requested a stop off at the creek.  I gladly obliged to all of it; I mean who am I to pass up an opportunity to spend free-range time with my children on such a blessed day?  It is indeed the first week of spring.


Scones

Preheat oven to 400 degrees F.
Measure and mix together in a large bowl:
2 cups of whole-wheat flour ( or all-purpose, or a mix of the two)
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. sugar
4 tbsp. cold butter, cut in to small pieces
1 cup cream

Now add a handful of extras if you'd like.  Some of our favorites are fruit (frozen or fresh): strawberries, blueberries, peaches, blackberries, cherries.  Other favorites are a bit of orange or lemon zest and currants

Mix one more time until add ins are mixed in, keeping in mind that you don't want to overwork the dough.  Using a cutting board or work surface, pat dough into a circle about 8-9 inches in diameter.  Cut into wedges (I get 8-12 pieces depending on how large I want to make them) and place on a baking sheet lined with parchment paper about one inch apart. Dust tops of scones with coarse sugar.   Bake for 17-20 minutes or until golden brown.

These scones don't taste nearly as good the next day so eat them up, or bag a few and send them to your neighbor's house, still warm.

5 comments :

  1. i need an espresso machine. definitely a need and not a want ;-)

    and the scones...mmmm!

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  2. ohhhhhh. I remember when I was all into baking a year or two ago. I made everything from scones to english muffins, cakes and bagels.
    Darn it. YOu're making me want to get up too early and bake again.
    XO
    C

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  3. Made these this morning as a special weekday treat. I don't usually bake during the week but the puppy decided he wanted to get up and play at 5 am! With fresh cream delivered from the dairy last night and frozen berries.... Delish! Love that the recipe is basic and can accommodate other add ins. Definitely keeping this recipe handy.
    Love that first photo....impressed that your boys are carrying their own gear.

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    Replies
    1. I'm so glad that you liked them! And Theo packing up the gear was his own doing. ;) Must get over and meet this puppy! xo

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