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 blanked 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 powder1/2 tsp. salt1/4 c. sugar4 tbsp. cold butter, cut in to small pieces1 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.
