Tuesday, March 26, 2013

Cooking With Kids: Lemony Scones

My babies are back in school today.  They're feeling better.  Yea!  Makes a mommy happy!

I haven't done a Cooking With Kids post in a long, long time.  Time for another one.  Before the kids got sick, we made some scones.  Chewy's request.

Here's what we've made in the past:
Savory Elephant Ears
Strawberry Lemonade
Sticky Buns
Caramel Chocolate Pretzel Sticks
Homemade Dog Biscuits
Cream Cheese & Jam French Toast
Roasted Applesauce

All of these recipes (minus the roasted applesauce) have come from Southern Living: Kids Cookbook: 124 Recipes Kids Will Love to Make and Love to Eat.

We're slowly making our way through the recipes the kids have picked out.  This last time we whipped out one of Chewy's choices: Lemon-Raisin Drop Scones on Page 40.  But like usual, we didn't follow the directions to the tee.  We change things and leave things out.  So, we present our Lemony Scones.

Here's what we used:
  • 2 cups white wheat flour
  • 1/2 cup sugar (we used just a little less cause of high altitude)
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp grated lemon rind
  • 1/2 cup butter (no salt added)
  • 2/3 cup skim milk mixed with 2 tsp lemon juice
  • 2 tsp water (optional...only if you live at high altitude)

Here's what we did:

1) Preheat oven to 450F.

2) Stir together flour, sugar, cream of tartar, baking soda, salt, and lemon.

3)  Cut in butter with pastry knife until crumbly.

4) Add lemony milk and stir until dry ingredients are wet.

5) Drop dough into 12 mounds onto an ungreased baking sheet.

6) Bake for 10 minutes or until golden.

And just got a call from the school nurse.  Gotta go get my boy from school.  See ya.

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