I love my blog readers. I really do. Not only do they make me feel like I’m not just pouring my thoughts into a black hole, but they encourage me and remind me I’m not alone in the trenches of parenthood.
Oh, and I love it when they notice all the little details of my posts – like the fact that I mentioned baking homemade scones in passing during a rambling, emotional reflection about a laceration, a whole lot of blood, four stitches, a cut that looked much worse than it really was (those head wounds are bleeders, aren’t they?), and my desire to be at home for my kids and how blessed I am that I can live out this desire.
I’ve had several readers ask if I had any favorite scone recipes to share. Do I ever. The girls and I love to bake together – almost as much as we love eating what we’ve baked.
So here they are, my fellow pastry addicts. Both of these scones are easy to make, tasty, and the breakfast of (sleep-deprived, carb-crazed) champions, if you ask me.
These are delicious year-round. I usually make them with dark chocolate chips, but you can get creative and try adding a variety of ingredients. Toss a cup of frozen blueberries lightly dusted in flour into the dough for a healthier breakfast scone.
We always make these in the fall, but since we can get canned pumpkin year-round we sometimes make them during other seasons as well. The scones are deliciously moist and remind me of pumpkin pie.
Okay, now I’m really craving some airy scones and a latte. Thanks a lot.