We had never had anything that sounded so delectable as "clotted cream" and really couldn't remember ever having had scones either. We were both from biscuit regions.
I decided to try making whole wheat scones. These were delicious if you like more of a hearty scone, which I do, but a tad bit on the dry side. Probably a little less of the whole wheat would have made them a bit less crumbly.
During that trip to England, we were just settling in to our little home up in Michigan. I bought some flour and sugar canisters in an adorable village pottery shop. They had little wild flowers painted on the front.
We enjoyed our scones with dollops of sinful clotted cream and plotted how we would gingerly carry back these little kitchen purchases.
These scones make me reminisce about carefree days like that trip when we were newlyweds. Fast forward today...
September rushed by this month. We are deep in the throes of school coursework. Madeleine, with ACT scores in hand, is delving into her college search with newfound fervor. We enjoyed sitting at the table, soft drizzles of honey draped on our scones within reach, as we read and dream about all of the choices ahead for her.
I have moments when I want to break down and cry if I think too hard about not seeing her daily. I want to hug her tight and not let go.
But, I all too distinctly remember the pure unabashed excitement at that age to step, no leap~ out into the world and taste every bit of its sweetness. I truly want to see her have that same dreamy experience of freedom and discovery.
At present, however, being on the mom side....it's hard. I feel so fortunate that she has left home 4 summers for 6 weeks at a time for her ballet training (no ballet in her future...she wants to be a scientist now...). That was wonderful training ground for all of us parents!
Evening walks are getting duskier. I didn't really have enough light for these birds but couldn't resist trying to capture their elegance and beauty.
They are so symbolic for the flight that will take place next year in our family. These walks, these birds, these changing landscapes are where I clear my mind and put life into perfective.
Sweet, sticky, messy, but so worth a delicious taste. Life is too precious not to get out there and experience it fully. I cannot wait to see where this next chapter leads her. Will it be the beautiful, pine tree adorned Pacific Northwest or the quaint New England villages? Somewhere completely surprising when its final decision time?
How wonderful to have such adventures ahead! Hot, hearty, raspberry pocketed scones are definitely getting us through these long hours at the table doing schoolwork, writing college essays, and perusing virtual tours of dorm halls and chemistry departments.
College is serious business these days. So much different than from when I was at this point. I spent my college days romping up and down the NYC streets having the time of my life. I remember eating hot zeppolis covered with powdered sugar out of a paper bag at the Italian festival and watching the hot air balloons being blown up the night before the Macy's Thanksgiving Day Parade.
I am practicing stepping off to the side lines and shedding my role as "parent" somewhat and trying on this important role of "friend", "confidante", and "anchor".
Easier said than done for me. I am a doer. I am an organizer...more like "just give the hard stuff to me and I'll take care of it, lickety-split". But my seat belt is fastened on my side and she is in charge of the future at this point.
Time to stay fastened and let go.
Whole Wheat and Oatmeal Raspberry Scones
1 2/3 cups all-purpose flour (I used 2/3 wheat flour)
1/4 cup plus 2 tablespoons packed light brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups plus 2 tablespoons old-fashioned rolled oats
1 cup raspberries
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces
2/3 cup well-shaken buttermilk plus additional for brushing
Put oven rack in middle position and preheat oven to 425°F. Sift together flour, 1/4 cup brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt into a food processor. Add 1 1/3 cups oats and pulse 15 times. Add 1 cup raspberries. Add butter and pulse until mixture resembles coarse meal with some pea-size lumps. Transfer to a bowl.
Add buttermilk and egg and stir with a fork until a dough just forms. Gently knead on a floured surface 6 times.
Pat into a 9-inch circle (1/2 inch thick). Cut into 8 triangles. Transfer to an ungreased baking sheet covered with parchment paper.
Brush with buttermilk and sprinkle with remaining brown sugar. Bake until golden brown, about 16 minutes.