My three year old son loves (with a capital L) baking with me in the kitchen. I find it fascinating that at a young age he would ask to go to the kitchen and start baking. “Mama, let’s make cookies!” he often says with an irresistible smile I can not refuse.
I’m learning that it isn’t baking that he loves so much as it is pouring and dumping different ingredients into a bowl. We always count out loud with each cup we add. Sometimes I sound out the ingredients slowly having him guess which letter each ingredients starts with.
I’ll ask playfully, “B-B-B-Butter. What letter does butter start with?”
He will respond with an enthusiastic, “B!”
Speaking from experience, there are times I would prefer to not have Eli help me in the kitchen so I can cook more quickly without having to stop and go between steps. But when I pause just long enough to remember the joy of learning that Eli experiences while counting numbers, using his motor skills, and spending time with me, then cooking with my son becomes fun and time well spent together.
I have a blackberry honey wheat scones recipe for you. They melt in your mouth and are currently my most favorite baked good to make. Eli loves to bake them with me, too.
Quick Note: No food processor? Feel free to use your fingers. Work the dry ingredients and the butter by rubbing your fingers together until coarse meal forms.
Recipe: Blackberry Honey Wheat Scones
Surprise your family with this recipe for Blackberry Honey Wheat Scones.
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 4 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/4 tsp salt
- 4 tablespoons cold unsalted butter, cut into cubes
- 3/4 cup heavy cream
- 1 egg slightly beaten
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 1/2 cups frozen blackberries
- Preheat oven to 400 degrees F. In a food processor, add both flours, baking powder, brown sugar, and salt. Pulsate the dry ingredients for a couple of seconds to mix everything. Add the butter. Pulsate again until a coarse meal forms. Transfer everything to a large mixing bowl. Add the heavy cream, egg, honey, and vanilla extract and knead the dough inside the bowl until it comes together. Add the frozen blackberries and work the dough with your hands and fast as you can into a large ball. -The less you handle the blackberries, the less purplish colored scones you’ll have. Frozen blackberries also help the berries keep their shape instead of getting smoothed into the dough.-
- On a floured surface, flatten the dough ball into a disk one inch thick. Cut the disk into eight equal pieces. Place the scones on a baking sheet lined with parchment paper. Bake the scones for 15-18 minutes or until the bottoms are golden brown. Transfer scones to a wire rack to cool.