Day Forty-Nine

The girls are continuing to bake every day, which pretty much means I won the kid Olymics. The whole thing plays out with Mila barging into whatever meeting I'm in at 3:00 yelling, "The cookies are ready!" After I'm done explaining what is happening to my co-workers, I then manage to get Mila to deliver a cookie or two me. Life's little victories are pretty darn great.

One of last week's cookies was a total disappointment to the girls, but only because they didn't know what a "scone" is. They were expecting sweet and didn't get that, exactly, but I was all about the scone thing.

I wasn't sad when I got to eat nearly all of them.

This started out as a whole other recipe, but Alexis is doing a solid job of learning to substitute. Forget blueberries; blackberries were in the fridge. She has a weird love for coconut sugar going on, so forget granulated sugar. The end result is a scone shaped like a cookie and they were REALLY good with coffee.

Quarantine has its benefits.

Blackberry Scone Cookies

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup coconut sugar
4 tablespoons unsalted butter (cold)
1/3 cup heavy cream
3/4 cup blackberries, coarsely chopped

1. Preheat the oven to 350°. Line a cookie sheet with parchment paper.

2. Whisk together the flour, baking powder, salt, and sugar.

3. Cube the butter and mash it into the flour mixture with a fork. You want it to stay coarse and cold.

4. Pour in the cream and stir until a dough forms.

5. Fold in the blackberries.

6. Form the dough into 12 little balls. Place them on the baking sheet and bake at 350° for 20 to 25 minutes or until they are lightly browned.

7. Move the cookies to a cooling rack right away.