Remember when you slept until 8, or 9, or (gasp) 10am on the weekends? Yeah, me neither. We wake with an excitable toddler a few minutes before 6 o'clock pretty much every morning, including weekends. If we don't think up an activity to occupy him he drags his Crocs and our sneakers to our feet with a steady refrain of "shoes, shoes, shoes" and when we ignore him he hangs from the (locked) front door handle wailing (loudly). My solution is to bake, with Isaac doing the mixing and the egg cracking while standing on a dining chair near the wall and the counter (we had a few falls before finding the right spot - if you want to donate a learning tower to the cause we will happily take it). Baking with a toddler makes a huge mess but allows the Daddy to sleep for another half hour or so. My go-to has been muffins, since they are forgiving and don't include standing over a hot skillet like pancakes, although we've made those too. Last weekend Isaac and I ventured into scone territory, throwing huge handfuls of raspberries picked from our (errr... perhaps the neighbor's) backyard into both the dough and into our mouths. #summer indeed.
Raspberry Buttermilk Scones
1 cup all-purpose flour (plus a little extra for bench flour)
3/4 cup whole wheat pastry flour
2 1/2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup cold butter, cut into small cubes
1 egg, beaten
1 overflowing teaspoon vanilla extract
1/3 cup lowfat buttermilk, kept cold
1 heaping cup fresh raspberries (or whatever fruit you'd like)
Sugar for dusting
1. Preheat oven to 450-degrees F. Line a sheet pan with parchment and coat lightly with cooking spray.
2. Sift together the dry ingredients (flour through salt). Cut in the butter using a pastry blender or the back of a fork until mixture is like coarse sand. In a small bowl of glass measuring cup whisk together the egg, vanilla, and buttermilk. Combine gently with the dry ingredients, taking care not to overwork the dough and using bench flour as necessary (but know the dough will be sticky). Fold in the raspberries.
3. Turn the dough onto the center of the prepared pan and press into a circle. Use a butter knife to cut into 8 wedges and gently pull the triangles about 1/2-inch apart. Sprinkle each wedge with sugar. Bake about 15 minutes. Serve with good quality salted butter.
Mamas & Papas, do tell, how to you occupy your wee ones in the wee hours before caffeine has had time to make its way through your bloodstream?