There is no doubt this is a challenging time. But I am truly, from the bottom of my heart, thankful that Rob and I are able to work from home (and thank you to all of the essential workers who don’t have this luxury and have to go work. We appreciate you all!!). Although this requires extra juggling and extra patience, we are so grateful for this time as a family.
Because we are together all day every day, we are having to find creative ways to keep L engaged. She is an insanely curious and energetic child, and playing in her playroom all day just isn’t keeping her occupied. She’s very much in a stage where she wants to mimic everything that Rob and I do. And one area she has taken a great interest in is cooking with us. She loves being at the kitchen counter with us, helping prep whatever it is we are making. Even if she’s just playing with a wooden spoon and an empty bowl, she’s happy as a clam.
We don’t want to exhaust this new activity though so we only let her play at the kitchen counter every couple of days. And so far, it’s working like a charm! She’s happily helped us prepare pancakes, macaroni and cheese, and our favorite Scottish scones. (Side note about the scones: When we were in St. Andrews, Scotland my sister introduced us to the deliciousness that is the scones and clotted cream.)
To further share the happiness of these moments, we are sharing this yummy treat with you all. Enjoy!
Simple Scottish Scones
2 cups of flour
⅓ cup of sugar
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
8 tbsp unsalted butter, frozen
½ cup sour cream
1 large egg
Note: Blueberries, chocolate chips, raspberries, raisins or any other sweet ingredient can be added.
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
- In a medium bowl, mix flour, sugar, baking powder, baking soda, and salt (we used our mixer). Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal).
- In a small bowl, whisk sour cream and egg until smooth.
- Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together). Add in your desired amount of blueberries or chocolate chips and mix together.
- Place on a lightly floured surface and pat into a 7-8-inch circle about ¾-inch thick. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about one inch apart. Bake until golden brown, about 15-17 minutes. Cool for five minutes and serve warm or at room temperature.
Recipe originally from allrecipes.com.