Every week we take a sabbath where we rest, do one thing at a time, and enjoy allowing our minds to table talks about money, production, or work. Yesterday we sabbathed and today I am so much more grateful for rest and the work it naturally inspires me to do. It often feels that one could never take a day where you log out of your computer, do not check your email, even step away from your phone if that is what it takes, turn off the washer, and just be. I promise that if you give it a try you will be at first horrified at how dependent you unconsciously became on those things, and secondly you will be utterly grateful for the mandated break. Sit around the table awhile longer... There is just no place you should be instead.
As we started our day, I slowly made a batch of scones while sipping on my green smoothie Stephen made me. These scones are incredibly simple and perfectly delicious. Only two teaspoons of sugar, they surprised me with how simply sweet they are and how moist. The most disappointing scone to me is one in which you have to choke down each dry little crumb. These are like biscuits with raspberries. Perfect.
I followed Fannie Farmer's recipe and then added about 1 cup of frozen raspberries. I imagine these would be delicious plain or with fresh or frozen blueberries as well.
We made a batch, filled our mugs with decaf, and then picked at them until lunch.
Somewhere in there we decided to take a picture, and I thought you might enjoy it. Here we are at twenty weeks pregnant.
We are more ecstatic about this little child than we can truly express to anyone. I pray this child knows that, always.
Raspberry Cream Scones makes 12From Fannie Farmer
2 cups flour
2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/4 cup unsalted butter, really cold and cut into small dice
2 eggs
1/2 cup heavy cream (I ended up needing over 3/4 cup)
1 cup frozen raspberries
1. Heat oven to 450. Sift together, flour, powder, sugar, and salt. Cut in the butter with a pastry cutter or two forks like you would for biscuits or pie crust.
2. In another little bowl crack the two eggs. Reserve a bit of the egg white in a separate bowl to brush the tops of the scones with before baking. Beat the rest of the two eggs together and fold into flour / butter mixture.
3. Fold in the heavy cream unti the dough can hold together. It will not be 'wet' but the dough should be soft and flexible but firm enough to hold together.
4. Knead in the bowl a few times.
5. Roll out onto floured surface until 3/4 inch thick. Cut into squares. Brush with egg white (mixed with 1 teaspoon water), sprinkle with a bit more sugar, and then bake for 15-18 minutes. Enjoy!
