My Dad passed away almost 3 weeks ago. I probably could just leave it at that. There really are not words that can explain the hole I feel in my life right now…not to mention the many fears and worries that this has brought forward. I feel a bit dark and gloomy, detached and sad. Baking usually cheers me up…but that isn’t even working. And if I am honest…I have not even baked these scones recently. I made them over a month ago and took pictures with the intention to post…but then Dad got really bad. Maybe I will make them later today. Even if I don’t…just posting them now helps me move into the direction of celebrating the simple and great joys in life…rather than focusing on the bad…the inevitable…and the scary.
Baking always makes me think of him. He loved sweets. So much so, that at his funeral I had a chance to talk to a woman who worked in the bakery at his store. She said “Your Dad loooved his sweets!! Especially fresh apple turnovers.” I couldn’t help but smile because those always have been my favorite too.
He was the first one to subscribe to my blog. It makes me happy to know that each post will get sent to him, even though he is not going to actually open the email and read it. I will miss his notes. He would often email me back and let me know what he thought of each post. In his last email to me he told me to keep baking and keep bringing him samples. I will Dad, and I will always wish that I could.
As for the scones…
This is a great scone recipe. I am asked for it every time I make them. I often throw them together quickly with whatever dried fruit I have hanging around. Blueberries are a favorite, but cranberries with an orange zest are lovely too. I don’t concentrate on making them in the tradional triangle shape that most scones are in. Instead I scoop up some dough in my fingers and drop it down on the baking sheet. Almost like a dumpling. It gives them a simple yet rustic look…kinda like Dad;)
- 2 cups AP flour
- 1/3 cup sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 8 tbsp unsalted butter, frozen
- 1/2 cup sour cream
- 1 large egg
- 1/2 cup dried blueberries
- 1 tbsp fresh lemon zest
- 1. Pre-heat the oven to 400 degrees
- 2. In a medium bowl mix the flour, sugar, baking powder, baking soda and salt. Grate the butter into the flour mixture using the large holes of a cheese grater. Use your fingers to work the butter into the flour mixture to create a course meal. Stir in the blueberries and lemon zest.
- 3. In a small bowl whisk the sour cream and egg until smooth.
- 4. Using a fork, stir the cream mixture into the flour mixture. Use your hands to press the dough against the bowl forming a ball. Continue to press and work the dough until it is uniform and well blended.
- 5. Using your fingers scoop out equal amounts of dough and place them about 1 inch apart on a baking sheet. Sprinkle the top with a bit of sugar and bake for 15 minutes or until the tops are golden at the peaks.