The Perfect Recipe for Saturday Mornings
One of my favorite things to do during the summer time is sit out on my deck in my back yard with my coffee and a crumbling pastry, listening to the birds sing, smelling the honeysuckle and lavender just beyond the aroma of my coffee.
I love to enjoy summertime. It goes by so quickly.
This is an activity usually reserved for Saturday mornings because it’s the only day we have “off”. Normally, one of us is heading off to work or out for a run or to a class. But on Saturday mornings, life slows down a bit and we can linger in the moments of our life together, of our daughters’ childhoods.
Coffee is simple. We live in a Keurig world so we just pop our favorite flavor in the machine, add one of our favorite creamers to our cup and creamy rich goodness is ready to go. There is nothing like a cup of piping hot coffee to start your day but what would go great with it that the whole family could enjoy?
I’m not giving the girls coffee, even though they do ask for it quite frequently. So, what goes great with milk or tea but is totally mobile enough to travel to the deck and beyond – the playhouse? Why not blueberry scones?
Everybody in my house loves blueberry scones, especially when they are warm and fresh from the oven. Yum.
Here is a simple recipe that the entire family will enjoy.
- 1 ½ cups of whole-wheat flour
- ¾ cup of old fashioned oats
- ¾ cup packed brown sugar
- 1 tsp. of baking powder
- ½ stick of frozen unsalted butter
- 1 egg
- ½ cup of sour cream
- 1 tbsp. vanilla extract
- 1 cup of fresh or frozen blueberries
- 1 tbsp of raw sugar
1. Preheat the oven to 350 degrees Fahrenheit.
2. Line baking sheet with parchment paper.
3. In bowl, mix flour, ½ cup of oats, brown sugar and baking powder. Using a grater, grate frozen butter into mixture and mix.
4. In another bowl, whisk egg, sour cream and vanilla. Stir in berries. Gently stir liquid mixture into flour mixture until just combined. Refrigerate for 20 minutes.
5. Mix remaining oats with sugar. Sprinkle half of the mixture on the cutting board. Form dough into two 4-inch rounds using your hands.
6. Set rounds in oat mixture and press lightly. Top with remaining oats and sugar.
7. Cut the rounds into 6 wedges each.
8. Set on cookie sheet at least 1 inch apart; Bake for 25-28 minutes.
Let cool for 5 minutes before serving with a hot cup of coffee or cold milk.
My children love these scones. I love watching them eat them as they use their imagination and playhouse. I love sitting in the morning sun with my husband having easy conversation while hearing my girls mimic our lives as they play.
They sound happy and their laughter lifts up my heart. Full bellies always make for happy children. It’s the small things in life that make the memories that last forever and trickle back as we grow old.
What’s your favorite food to cook for your children?
Photo Source: Grongar