On days when Mommy and Daddy don’t have to go to work, we usually don’t have much of a plan. We just sort of go with it, doing whatever sounds good as it comes to us. This usually results in us working madly to catch up on odd jobs that have fallen behind. This sometimes results in odd combinations.
That’s why we were processing beets on the Fourth of July.
That’s also why when Ellie decided she wanted to make Abbey Scones from her Redwall Cookbook, we said, “Sure, why not.”
First step, put the (cold) pan in the oven to preheat.
Then collect your ingredients. Today she is not a cheerful churchmouse, she is a sassy squirrel.
Scone dough is quite sticky. She needed a little help kneading it. Once it was kneaded she formed it into an 8-inch circle and cut it into 8 wedges. She is used to that because that’s how we shape our “spiced herb barley breath.”
Waiting is hard. Even for 12 minutes.
Rather than have her lift the hot cast iron pan out of the hot oven, we had her scoop them out with the small peal.
One at a time.
There you have it.
Eight beautiful scones.
Because nothing says “America!” like afternoon tea with scones spread with butter and jam.
After that, to continue the celebration we sat quietly and watched a veggie-tale movie.
Okay, then we did go outside to sit on the neighbor’s front lawn (the kids did very little sitting) and watch them set off fireworks until almost midnight. Happy Independence Day.
Little Farm in the Big City 