sprinkle scones.

have i mentioned all of my friends are pregnant? i’d say a good 80% are pregnant, or just had a kid…or the second kid.

it’s a weird space to navigate as a single woman with an empty womb and angry ovaries. i’ve lost the urge i had at 22 to procreate and am quite unsure i will ever get it back.

this also means i’m completely out of the loop when it comes to baby things. have you heard of a sprinkle before? i hadn’t. lighter than a shower, it’s a gathering to celebrate the second babe.

Mary was the first of my girlfriends to reach second-baby status and fellow-mom Alyson was in the know and gracious enough to throw a sprinkle.

a cozy tea with just a few ladies, we all contributed something to the goodie table and to Mary’s freezer for easy meals once the baby arrived.

one of my favourite foods during a high tea service are the scones. always light, fluffy and delicious, i tend to smother mine in devonshire cream and sweet jams.

i had never made scones, and i’m not smart enough to realize a party is the worst time to try something new – i made pavlova for the first time for a dinner party where one of the guests lived in Australia for years – so scones it was! the grocery store always has some if i messed up really badly, right?

i used this recipe from the kitchen magpie for her ‘the best scones ever’ and added raspberries. Karlynn’s not lying, they are better than the majority that i’ve eaten.

best scones ever

ingredients
  • 1 cup of sour cream
  • 1 tsp baking soda
  • 4 cups of flour
  • 1 cup of white sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup of butter
  • 1 egg
  • 1 cup of raspberries (or blueberries or raisins or whatever fruit you want)
instructions
  1. preheat the oven to 350 degrees.
  2. in a bowl, mix the sour cream and baking soda.
  3. in a separate large mixing bowl, whisk together the flour, sugar, baking powder and salt.
  4. cut in the butter using a pastry blender (the best kitchen investment i’ve made) until the butter is broken into pea-sized morsels in the flour.
  5. beat the egg and mix in into the sour cream.
  6. add the sour cream mixture to the dry mixture, working it in.
  7. the dough can be a bit dry, but if you use your hands to combine it, it will be perfect. if needed, add milk until it’s combined. the secret to a good scone is a drier dough, not gluey.
  8. when the dough is combined, mix in the fruit by hand.
  9. divide dough into three equal circles, patting each to one inch thick (width ranges from 6-7 inches). cut each circle into six equal triangles.
  10. bake on a parchment lined baking sheet for 15-20 minutes until the scones are browned nicely on the bottom and slightly on the top. watch them carefully so they do not overcook.
  11. enjoy!

and enjoy they did! i have never received more compliments on a dessert i’ve baked before.

side note: how sweet is that photo of Evelyn (and Brent and Mary’s legs)? since Evelyn’s first birthday, i have been lucky enough to be trusted to photograph the VH family and some of their intimate family moments. i feel like it’s the best gift i can give, and it has inspired me to get much better at using my camera.

to add to my “best fake auntie” points ranking, i brought my camera over on easter to finally take some photos of baby number two, Theodore.

though he may be a ginger like his sister, he already had a much calmer demeanour than his firecracker older sis. all smiles and giggles from the teeny little boy.

these little loves are really melting my heart.

while being up all night with kiddos of my own seems less than tempting, i’m really digging this aunt business. i get to throw the parties, buy cute things, read the books, and dance around until we’re all exhausted.

and now i know about sprinkles!


did you know what a sprinkle was? have you ever made scones?

Share: