Rainy Day Playdate

Yesterday my friend Lori and I had plans to get together in the afternoon for a walk with our babes.  Unfortunately, we woke up to monsoon-like conditions here in Vancouver which literally did not let up all day!  So we decided to have a little play date at her house instead where everyone could be warm and cozy!

Sydney and I had been out running errands in the morning and by the time I had taken her in and out of the car three or four times we both looked like drown rats.  I had visions of stopping at one of my favourite bakeries to pick up some lovely baked good to bring to Lori's with us, but just couldn't bear the thought of getting out of the car one more time in the downpour, so I decided that I would bake something to take over instead.

It's times like these that my banana spice ring recipe usually saves the day, but Sydney was totally refusing to nap so I didn't have time to get it together and instead decided to whip up a batch of scones and take them over warm in a basket along with a jar of my homemade raspberry jam.

They were delicious, such a simple little treat but so comforting on a cold and rainy day!  Here's the recipe if you want to try a batch yourself, you will likely have all of the ingredients on hand at any given time so you can make some whenever you want!  They are great served with jam, butter or whipped cream.  Enjoy!

Classic Scones

2 1/4 cups self-rising flour
1 TBSP sugar
2 tsps baking powder
3/4 cup cold milk
1 large egg
1 TBSP vegetable oil

Preheat oven to 425 degrees.  Line large cookie sheet with parchment paper.  Whisk flour, sugar and baking powder together in a large bowl.  Whisk 3/4 cup milk, egg and oil in small bowl to blend.  Gradually add milk mixture to dry ingredients, tossing until moist clumps form and adding more milk by the tablespoon if the dough is too dry.  Turn dough out onto a lightly floured surface.  Knead gently for several turns until dough comes together.

Pat out dough to 1 inch thick circle.  Using two inch cookie cutter, cut out scones.  Gather dough scraps and repeat.  Transfer to prepared sheet. 


Bake scones until golden on top, about 14 minutes.  Cool on sheet or baking rack for five minutes before serving.