We are well into our second month of the year, I don’t know about you but January seemed to just fly by. Another month behind us means one month closer to meeting our baby girl. I am trying so very hard to savor this time with Isaac. Do all the things that will be a little more complicated with a newborn. Like planning long and slow dinner dates, trips to the movies, a visit to Seattle to see beloved friends, very late and lazy weekend mornings (complete with the aforementioned scones) and a few day trips around the bay area for exploring.
We think we are prepared and sort of know what to expect. Sleep deprivation, 2am wake up calls, mounds of diaper changes, laundry, milk soaked burp cloths, doctor visits; basically having our whole little world turned upside down. But in reality, Isaac and I both look at each other and say in unison, We have no idea what we are in for… We’re elated of course to welcome her into our lives, cannot wait to hold, snuggle and raise her. Take her on walks around Golden Gate Park, show her where to get the best sticky bun and just how beautiful this city really is.
But beginning a new season, also means saying goodbye to the old one. One that Isaac & I have grown, cared for and nurtured for 5 years. We’re used to our life, we know it pretty well, it’s comfortable and it fits. It’s a defining moment in time, adding another layer onto our cared for and nurtured 5 years. Hoping we will again grow, learn and humbly move forward as life continues to change and mold into something new and unknown. I guess I’m a bit sentimental about the whole process because I am so thankful for life as it stands now. I know God will work in our midst, just as He did when we started our lives together 5 years ago. But still my prayer is that I would use the time to look back, reflect, squeeze the life out of our remaining months as a family of 2, and to realize the ribbon through each and every new and changing layer is a path of joy and thankfulness.
Blueberry Lemon Scones
Recipe from Tyler Florence
- 2 cups flour
- 1 T baking powder
- 1/2 t salt
- 2 T sugar
- 5 T unsalted butter, cold, cut in chunks
- 1 cup heavy cream, plus more for brushing the scones
- 1 cup fresh blueberries
- 1/2 cup freshly squeezed lemon juice
- 2 cups confectioners’ sugar, sifted
- 1 lemon, zest finely grated
- 1 tablespoon unsalted butter, melted
Preheat the oven to 400 degrees. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using a pastry blender, cut in the butter to coat the pieces with the flour. (or use your food processor!) The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
Mix the lemon juice and confectioners’ sugar together. Stir until the sugar dissolves. Add the lemon zest and butter. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.