Easter and scones
Easter weekend was fantastic. The glorious sun continued through Saturday and Sunday, shining down on our neighborhood Easter egg hunt (replete with sightings of Kitty Jasper–as Theresa has titled him–the neighbors’ kitten whom our kids adore):
…and digging in the garden (Mommy and Daddy) / looking for worms and beetles (TK) / climbing up and down the deck stairs (Jamie and Audrey) time.
Easter Mass was a bit challenging. We had to sit in the choir loft, and one small person in particular did not care to sit quietly and eat her Cheerios like her siblings; she wanted to climb up and down the three steps like another little girl was, and stand on the chair, and crawl under the pew. This culminated in her sliding off of Alan’s lap too fast and hitting her chin on the pew in front of us, causing a small amount of blood from her tooth cutting her lip.
All the way down the aisle for the blessing of the holy water and again for Communion, we heard: “There are the triplets!” and “Look, those are the triplets!” Which was great except they were watching intently as our kids wanted to walk but not in the line, pulled us in different directions, tried to climb up on the altar, lay down in the middle of the aisle, and got in other parishioners’ ways. We were a production. But maybe next Sunday will be better.
Our Easter dinner, with Grandma and Grandpa, Aunt Jen, Karla, Cleo, and my cousins Kathy, Jim, and Alicia, was wonderful. Good food, good company, followed by playtime as Audrey, then Theresa, then Jamie woke up. Kathy kindly took a photo shoot of the five of us.
And scones. These scones, made a few years before for another Easter meal and still raved about by my friend’s mom, are practically fool-proof. I have made many scone recipes: the low-fat, the fruit-studded, the labor-intensive. These are the best by far.
Simple, Easy, and Perfect Scones
from Alice “We Are Not Worthy” Waters’ The Art of Simple Food
- 2 cups unbleached whole wheat pastry flour (or all-purpose)
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup sugar
- 1 1/3 cup cream (heavy or light)
- 2 Tbsp. butter
- 1 1/2 tsp. sugar
- Preheat oven to 400 (do this first even though you never preheat first because it takes forever to prep the ingredients of other recipes–this one is fast!).
- Mix first four ingredients together in a large bowl.
- Pour in cream and mix until just blended.
- Turn out onto a floured surface and “knead” (i.e. sort of pat it together until it holds its shape). Shape into an 8″ round or a rectangle, about 3/4″ thick.
- Cut into wedges or rectangles and set them apart on a baking sheet lined with parchment paper or silicone mat.
- Bake 17 minutes or until golden brown.
Makes 8-12, depending on how big you want them.