They were dressed and out in the big falling flakes before breakfast! While they played, I made blueberry muffins, scrambled eggs, malt o'meal (for Cal) and sliced up some cantaloupe.
I had cocoa and coffee ready to warm their freezing bodies back up.
After breakfast I made some lemon scones. They turned out great! They need more lemon. Dylan helped out, and he really enjoyed the kneading part of the recipe...for obvious reasons I was not able to get a pic of that!
These were easy to make and very good! You can definitely omit the lemon and add your own favorite flavors....chocolate chips, blueberries, cinnamon..the possibilities are endless :)
2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter
1/2 cup buttermilk
1-1/2 teaspoons grated lemon peel
In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add buttermilk and lemon peel, stirring just until mixed. Turn onto a floured surface; knead gently six times. Shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through. Sprinkle with sugar. Bake at 350° for 20-25 minutes or until edges are lightly browned.