scenes from this weekend...

{don't they look delish? P.S. those mums are 2 weeks old)

We love our lazy weekends. That's why we try to go to the grocery store on Friday night. Friday afternoon I through together some scone dough. David had requested more scones as soon as he finished eating them for the Royal Wedding. Two weeks later...wish granted. These were lighter than the first {better technique with experience and all}. David said they were glorified chocolate chip cookies. Maybe. But biscuit-y. Delicious.

Brown Sugar Chocolate Chip Scones
Makes 8 scones
Adapted from: evil shenanigans

2 cups all purpose flour
1/3 cup packed light brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 Tbsp butter, cubed and chilled
1 cup semi-sweet chocolate chips (less if using minis)
1/2 cup cold buttermilk
1 tsp vanilla
1 egg + 1 Tbsp water

Preheat the oven to 400° F. Line a baking sheet with parchment paper. Set aside.

In the bowl of a food processor combine the flour, sugar, baking powder, baking soda, and salt. Pulse to combine.

Add the butter. Pulse until coarse meal forms and the butter is in small pieces, no larger than peas. Add the chocolate chips. Pulse to mix.

In a liquid measuring cup, combine the cold buttermilk and vanilla. Add to the food processor. Pulse until liquid is just absorbed. The mixture will be very crumbly (not very dough like).

Turn out onto a sheet of plastic wrap. Use the corners and sides of the plastic wrap to press dough into itself to form a ball. Seal with wrap. Refrigerate at least 1 hour. 

Turn dough out onto a floured surface and roll out into a disk. Fold the dough in thirds (like a letter). Flatten slightly. Fold in thirds again (bringing the short ends toward the middle). Roll into a disk, approximate 1/2" thickness.

Cut the disk into 8 wedges.

Places the wedges on the prepared baking sheet.

In a small bowl, whisk together the egg and water. Brush mix over the scones. Top each scone with as much sugar as you like. {i added a bit of cinnamon to the tops of some too}

Bake 15 – 18 minutes, or until the tops are golden brown. 

Enjoy!

So that was our great start to Saturday. The rest of the day? Nothing. Well a little Scrabble. TV. Lotsa junk food. No real meals {other than breakfast, of course}. We needed to go to the mall. We reassigned that task to Sunday...

Sunday was dismal {and the same forecast has been given to the rest of the week}. As soon as we were ready to walk up to the mall {just in time for it to open. get in. get out.} the sky opened up. So we checked the radar, saw a break coming soon and took to the Scrabble board to kill the time in between. Fast forward to us walking up to the mall in that chilly, nasty mist that sticks to you and laughs at your umbrella {which, in my case, was turned inside out by the wind anyway}.

The mission of this poorly timed excursion? Planters for our quickly-growing tomatoes. We are aware that the seed starter is really only supposed to start the seeds, we just kept putting off the transfer. That is, until the tomatoes demanded a new home...and the herbs are making demands too...but we're out of soil so they have to wait until next weekend.

The result:

Two pretty birdie planters for Crate & Barrel. Red tomatoes in one. Yellows in the other. They are sooo much happier. So are we. They can't help but make you smile.