Does having go-to recipes make anyone else feel like you’ve officially achieved mom-status? A lot of times I still feel like a kid with kids, so having some tried and true recipes on hand makes me feel like I’m upping my mom game. Our family has come to love these scones and make them almost weekly. What better way to kick off the blog than with baked goods!
A sweet woman in our church made these scones for us when both Georgie and James were born (we liked them so much we talked about them often after having them post-Georgie, and were thrilled to see them on our doorstep again a couple of months ago!). It makes me smile thinking of her each time I make them, thinking of her making them for her grandchildren, how she told me they affectionately call them “grandma scones.” What’s sweeter than that?
Grandma Scones (yields 15 large scones)
- 3 cups flour
- 1/3 cup sugar
- 2-1/2 tsp baking powder
- Pinch of salt
- 1/2 tsp baking soda
- 1-1/2 blocks cold butter
- 2/3 cup dried blueberries, cranberries, chocolate chips, etc
- 1-1/2 cups heavy whipping cream
Preheat oven to 400 degrees. Combine flour, sugar, salt, baking powder and baking soda. Blend well. Cut cold butter into pieces and add to dry ingredients. Cut butter into dry ingredients using a pastry blender (I usually just use my hands). Stir in berries. Add whipping cream and mix dough lightly with a fork until dough can be gathered into a shaggy ball. Knead on floured board for about 15 seconds. Pat on to floured board to a thickness of 1/2 inches (to make smaller scones, I split it in half, roll into two balls, and pat/cut each one). Cut into triangles and place on baking sheet. Bake for about 15 minutes, until tops are lightly browned. Bon Appetit!