That’s What’s Up

July 8, 2015

Remember that tasty Grandma Jam I made a couple weeks ago? Well, you see, I now have a whole freezer full of it, and I want to eat it because it’s freaking delicious, but I’m just not quite as psyched about PB&J as I once was. 

What am I excited about eating these days? Scones!


Only…my favorite standby of pumpkin scones probably wouldn’t pair so nicely with strawberry freezer jam. Rather, this sweet stuff calls for a slightly less sugary, more simply flavored pairing. Cue “Simple Sweet Scones,” courtesy of I’ve made this delicious recipe a few times and consistently struggled to get the dough to come together, so I did make some slight alterations to the concoction!

Simple Sweet Scones
Yields 8
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  1. 2 1/2 cups all-purpose flour
  2. 1 tablespoon baking powder
  3. 1/2 teaspoon salt
  4. 8 tablespoons (1 stick) cold, unsalted butter, cut up
  5. 1/4 cup granulated sugar
  6. 3/4 cup milk
  1. Heat oven to 425°F (220 Celsius).
  2. Measure 2 1/2 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon salt into a large bowl; mix well with whisk.
  3. Add 1 stick cubed butter (directly from fridge!) and cut with a pastry blender or blend with food processor until dough resembles fine granules, with some pea-sized pieces.
  4. Add 1/4 cup sugar; toss to mix.
  5. Add 3/4 cup milk and stir with a fork until dough forms. Add milk or water (1 tbsp at a time) if needed.
  6. Form dough into a ball on floured surface.
  7. Pat or roll into a 1" thick square.
  8. Use pizza cutter or pastry scraper to cut the large square into 6 or 8 wedges.
  9. Place wedges on a cookie sheet lined with parchment paper.
  10. If desired, sprinkle cinnamon and sugar on each scone (I didn't do this).
  11. Bake about 12 minutes, or until medium brown on top.
Cursive in Chaos

Simple Scones. That’s what’s up (even Denali agrees!).

If that song doesn’t make you smile, I don’t know what will! 


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