Becoming a mother can change everything. The world as you knew it is no longer. For me, one of the most difficult transitions was the sudden need for girlfriends. Since grade school I was the girl with all the guy friends. The one managing their bands, giving them girlfriend advice; the beer guzzling, chicken wing loving sister of anotha’ motha’. Suddenly, you have a child and your closest of guy friends just can’t offer you what you need. You need good girlfriends when you’re a mom.
I feel that a lot of new moms deal with this dilemma and for some strange reason parks and playgrounds can be more awkward than a high school dance. We throw glances and smiles and possibly a soft spoken “Hi” at one another but rarely is an actual conversation had. These are the women you need to talk to. Why are we so coy when it comes to talking about sleeping habits, poo consistency, outrageous tantrums with the women who are also living it? This post is much more than just an excellent scone recipe, this is a challenge for the masses. I dare all readers, especially my fellow mamas, to strike up a conversation with someone new, to host a play-date, to arrange a girls night out, to put yourself out there and make a new friend – you never know where it could take you.
Since I started this blog, I’ve made some spectacular worldwide friends just bonding over a common love of food and family. At home, I’m surrounded by amazing moms just next door and across the street. As rewarding as it is to have each of families play together, it is so much fun laughing at the pub, with just the ladies. You need to know you’re not the only one that’s called your baby a nasty name at 3am and laugh over the devastation that’s become your breasts. Girls night is good for the soul, especially when there are scones 😉
This recipe is originally from SmittenKitchen.com. Aside from the beautiful photographs, I loved Deb’s description for the baked treat. She explains that during the most trying times of the past year, when she doubted herself the most, she could always rely on her whole wheat raspberry scone recipe to get her through. That’s my kind of girl 🙂
Whole Wheat Wild Blueberry and Lemon Ricotta Scones
Makes 9 plump scones
The original raspberry version is excellent, I recommend trying both. Simply replace the blueberries with 1 cup cleaned raspberries and exclude the lemon rind.
- 1 cup (120 grams) whole wheat flour
- 1 cup (125 grams) all-purpose flour
- 1 tablespoon baking powder, preferably aluminum-free
- 1/4 cup (50 grams) granulated sugar
- 1/2 teaspoon table salt
- 6 tablespoons (85 grams) cold unsalted butter
- 1 cup (136 grams or 4 3/4 ounces) fresh wild blueberries
- 2 tbsp lemon rind (about 1 med. size lemon)
- 3/4 cup (189 grams) whole milk ricotta
- 1/3 cup (79 ml) heavy cream
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In the bottom of a large bowl, whisk flours, baking powder, sugar and salt together.
Cut the butter into small pieces with a knife and work the butter into the flour mixture with your fingertips until the mixture resembles a coarse meal. Add the cleaned wild blueberries and lemon rind and stir them into the butter-flour mixture.
Add the ricotta and heavy cream together and stir them in to form a dough with a flexible spatula.Using your hands, gently knead dough into an even mass, right in the bottom of the bowl.
With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall. With a large knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack.
Let them cool and set before diving in. Wait about the same amount of time it will take you to put on the kettle and call your girls over for a chat. Enjoy!Add to favorites