Everybody Must Get Sconed
Please don’t hate me, but I went to a spa this past weekend. Ste. Annes spa, to be precise. Oh my, it was lovely.
Two full nights and two days of uninterrupted sleep, wearing a white robe, eating my face off (four meals a day, yes), getting massaged, and hanging with one of my best pals.
Plus, it was quiet. It was so very quiet. I hadn’t realized how completely burnt out and under slept I’ve been until the weekend was over and my brain actually felt like a functioning organ. It was my pre-baby treat and I am so glad I went for it.
I felt so relaxed. And then I got home and walked into that wall of laundry and shopping lists and unfinished home reno and broken sleep and got all cranked up again. Since I won’t be able to move to the spa, I need to figure out how to bring some of the spa home with me.
One thing I should tell you before divulging any more information on the subject is that Ste Anne’s makes these incredible scones.
They serve them at breakfast and also at tea time, and before we left on Sunday we estimated that we had eaten about a dozen of them. Each. Listen, they are small, okay? I think these scones are famous and that people go back just to eat dozens of them. I would. I will.
So here’s how I am bringing the spa home with me. First, by making scones. And second, I am going to stop running around like a crazy person pretending to be so busy. I am going to rest more, bake more, pretend to be Mary Poppins more (Cedar demands this of me) and get into a new kind of mode.
I made the scones this morning with Cedar. They are an adaptation of a recipe I found online for the Ste. Anne’s ones, which called for 2 cups of butter to 2 cups of flour. People, do you have any idea how much butter that is?! I couldn’t do it. I had to try to make them healthy, of course.
Baking with a toddler at 7:30 a.m. is not as glamorous as sauntering into a sunny breakfast room in a white robe at 9:30 a.m., but it was definitely the most fun I had all day. A good start to this new mode of being I am trying on for size.
Eden’s Adaptation of Nan’s Scones from Ste. Anne’s Spa
Preheat your oven to 400F
- 2 cups whole spelt flour
- 2 tbsp organic evaporated cane juice (or raw sugar of your choice)
- 1 tbsp aluminum-free baking powder
- 1/2 tsp salt
- 1/2 cup dried cranberries
- 2/3 cup butter, cold and cut into cubes
- 1 egg
- 1/2 cup soured milk or buttermilk. I used almond milk with lemon juice added to sour it.
- 1 tsp vanilla
Here is the easy, toddler-friendly route to making the scones:
In a food processor combine flour, sugar, baking powder and sea salt. Next, add the cold butter and cranberries and pulse until the mixture resembles cornmeal. Add the egg, soured milk and vanilla, and pulse until combined (just a few pulses!).
You can drop the dough right onto a parchment-lined baking sheet with a large spoon so they are approximately 3” in diameter. Bake for 14 minutes or until golden on top. Serve with MORE butter, or jam, or a nut butter, or whatever you like.
Makes 18 small-ish scones.