Over the past few days, the news has alternately made me angry and disappointed. Disappointed overall in the lack of empathy I'm seeing folks have for others who lack their privilege. And angry to see those smugly assured they will never be poor, or female and pregnant raising a child alone, and thus can not imagine why we should provide social support for those who need it.
When I've seen folks in my twitter feeds being hateful, I've unfollowed. When I've seen thoughtful posts such as the one I linked to above, I have shared them. I am only one person, but I try to do what I can.
Most of what I can truly impact is, of course, my own immediate surroundings. How I behave, my empathy for others. And of course, my baked treats. For as long as I can remember, I've used baking as a way to show those close to me that they have my love and support. (And I've contributed a fair number of treats to charity bake sales.)
This is why today I am finally getting off my butt and making my blueberry scones. I'd wanted to bake them for my team for Christmas, but I battled a nasty cold for most of Christmas, and colds and baking do not mix. So there you have it -- Christmas in February: Frog Hollow jam and scones from me. It's a small gesture, but one from the heart.
Recipe adapted from the Ritz Carlton Book of Afternoon Tea, a gift many years ago from the fabulous Miss Mitzi.
- 3 cups flour, self-rising
- 2 tsp cream of tartar
- 1 tsp Baking soda
- 1 tsp salt
- 1 stick butter (8 TBSP)
- 1 1/3 cups 2% milk
- 1 cup dried blueberries (Substitute a cup of Guittard milk chocolate chips if you are not a blueberry fan)
Butter 2 cookie sheets or spray with cooking spray; set aside. Pre-heat oven to 425 degrees F (220 c.) Sift dry ingredients together. Add butter, cutting in or thumbing in, until butter is integrated throughout, as tiny flakey crumbs. Slowly pour in milk, stirring in with a knife until just combined. Add blueberries, and stir in. You will have a very sticky dough. You may roll out the dough on a floured board to a 1 cm (1/2 inch) thickness and cut with a 2" pastry cutter into rounds, or use a floured ice cream scoop to make the balls of dough equal sizes and drop onto your cookie sheets. Personally, I prefer the drop scones, as you get some crunchy bits on top.
Bake 12-15 minutes until they are golden on top. makes 20 drop scones, or 24 rolled scones. 3 Weight Watchers PointsPlus points per scone.