Lazy Rainy Mornings

Happy almost end of the semester to all my fellow students! We’re almost done! Hooray!!

This semester has been an exhausting one for me, I’ve had a full-time class schedule, an internship with a local sports radio station, I work part-time as an after-school family, AND I tried to maintain some form of social life; although some Friday nights all I wanted to do was have a glass of wine, take a bubble bath and go to bed by midnight.

In the midst of my stress, one thing always relieves my tension; and that is baking!

I think it’s important to have a stress relief coping skill because sometimes life just gets hard and you need an escape, even if it’s only for a little bit. Whether its writing, fishing, painting, baking or any other form healthy relief, find what makes you happy and use that when life gets overwhelming. Stress can make you feel as though you have to get everything done right now, but faith reassures you that everything will happen in God’s timing. Β And while you’re waiting for His timing, do what you love!

For instance, this past week I’ve been feeling very overwhelmed and stressed with all the final projects, exams, and assignments I have as finals week is rapidly approaching. So, this Monday was a rainy one (and also my mornings off) and I decided to take a step back, trust God and pray that He will get me through this stressful time. And I decided to make homemade scones and enjoy a little R&R with my boyfriend, Bradley.

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For these scones, you will need:

  • 3 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 4 tsp. baking powder
  • 1/4 tsp. salt
  • 12 oz chocolate chips (semi sweet or dark chocolate)
  • 2 cups heavy cream, cold
  • 2 tablespoons unsalted butter
  • granulated sugar, for sprinkling

Preheat oven to 375 degrees F. Line two baking sheets with silicone baking mat or parchment paper

Begin by whisking together flour, sugar, baking powder, and salt in a large mixing bowl. Then stir in the chocolate chips.

Using a wooden spoon, stir in the cold heavy cream into the flour mixture and stir just until all the ingredients are moistened.

Next, turn the mixture out onto a lightly floured surface. Knead gently until a soft dough forms, about 2 minutes. Divide the dough into 2 equal balls.

Working with one dough ball at a time, pat each one into an 8-inch circle and cut into 8 triangles (like a pizza). Transfer the triangles to the prepared baking sheets. Brush with the melted butter and sprinkle with sugar to get a nice shiny top to the scones.

Bake for 20-25 minutes, or until lightly browned. Serve warmed or at room temperature

These scones are best served the day they are made or the very next day. After that, they get a little stale and crumbly.

Bradley and I ate them with coffee and tea and they were delicious!

Let’s dig in!

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