Babies are funny.
Within 5 hours of publishing that post, our daughter was born. No joke, guys.
Since I will have my hands full for a while -- and it probably won't be because of new crafts or recipes -- I'll just say catch ya' later!
I've got a few knitting projects on the go in anticipation of keeping my idle hands busy while my newborn sleeps quietly in the next room and my toddler quietly plays by herself...
I don't have a deadline for any of these projects precisely because it may take me a year (or more) to complete any of them. Oh I suppose it'd be nice if the vest fit my kid this fall, but it's coming out so large that I think I've bought myself an extra year without meaning to.
a soft, soft alpaca cowl for me
and an orange and white chevron blanket, stroller-sized
And yes, for those of you keeping track, I'm still pregnant. I've become walking proof of statistical outliers.
All agreed these scones are fantastic. They're not too sweet, or heavy either.
Bonus: rustic, organic-shaped scones means you don't have to clean muffin tins
apple, raisin and oat scones
adapted from Martha Stewart
1 2/3 C all-purpose flour (I subbed out 2/3 C for whole wheat), plus more for rolling
1 1/3 C rolled oats
1/4 C plus 2 Tbs brown sugar
3/4 teas cinnamon
1/2 teas nutmeg
2 teas baking powder
3/4 teas baking soda
1/2 teas salt
3/4 C (1 1/2 sticks) cold unsalted butter, cut into pieces
2 C diced apple (2 apples), cut into generous 1/4" cubes
1/2 C raisins
1 C cold buttermilk, plus more for brushing
1/2 teas pure vanilla extract
sugar for sprinkling
Preheat oven to 400 degrees. Line two baking sheets with parchment paper; set aside.
Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in cold butter (I use my fingers) until a coarse meal forms. Add apples, raisins, buttermilk, and vanilla. Stir until dough just comes together.
Turn out dough onto floured surface and pat into a 6-by-8-inch rectangle. Cut into twelve squares with a floured knife and place a couple of inches apart on prepared baking sheets. At this point, you could brush the tops with buttermilk, then sprinkle with additional oats and sugar. I lazily skipped the buttermilk and oats and went straight for sugar, no harm done. Bake until golden (20-22 mins), rotating sheets halfway through baking time. Let cool on sheets for 10-15 minutes. Serve warm or at room temperature. (I'm freezing them for later breakfasts, hoping the apples retain an appetizing consistency.)