I remember my mom making scones a lot when I was little. She’d get out the big blue mixing bowl and start pouring in the simple ingredients; sugar, flour– all the carb staples so beloved by kids especially. Soon dough would form and we’d mash it out into circles on the floured cutting board, making the wedges that would soon be breakfast. And it was never too long of a wait from idea to hot scone in hand either, just ten minutes of comic-reading. My mom always made plain scones with just sugar on top, and I’d always inspect each finished scone, trying to find the most sugary one to slice open and fill with butter and honey. Mmm I’m feeling all warm and homey just thinking about it. But on that, I must say, I am not entirely ready to go home. I’m not sure if that’s because home means school, or just because I love it here, but the only thing making me not constantly beg my parents to stay is the prospect (…promise) of a white Christmas. I can’t wait to read an old Calvin and Hobbes book in our living room, wrapped in a blanket because its quite a bit lower than 90 degrees outside, looking out at fluffy white instead of rainy green.

Anyway. I made scones today. Not exactly the scones of my youth, but really easy and really yummy. The recipe was for chocolate chip scones, but I added raspberries to half and I hypothesize that you could add in anything you want. Strawberries, cranberries, etc.

From Brown Eyed Baker, which she adapted from Hershey’s

Easy Chocolate Chip (or anything) Scones

Makes about 32 little scones

3¼ c. flour
½ c. sugar
1 tbs + 1 tsp (aka 4 teaspoons) baking powder
¼ tsp salt
2 c. chocolate chips
2 c. chilled heavy cream
2 tbs. ++ butter, melted
And some extra sugar

Pre-heat oven to 375 degrees. Or thereabouts.

Stir together flour, sugar, baking powder and salt. When it’s all mixed up stir in the chocolate chips.

Stir whipping cream into the flour/chocolate chip mixture until it’s not flour-y anymore.

Dump all of it onto a floured surface and knead it a little until it gets doughy, around two minutes. Divide the dough into four balls then flatten them into circles and cut them each into eight wedges.

Put the wedges on greased baking sheets then brush/dribble meted butter on top of each and then top them with sugar.

Bake for 15+ minutes, until they’re a little bit brown around the edges.

Let them cool a little, then eat with butter, or jam, or whatever your little heart desires. (Kate and I were dipping them in the leftover melted butter… yum.)

The raspberried ones turned out a little deformed, because they were wetter I think, but all of them were yummy anyway.

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