Kids say the funniest stuff.
Good thing I live with a lot of them.
They tend to call things as they are. Plain and simple.
We were playing a version of London bridges but we were bridge with both our hands and feet on the ground. I had my big sweatshirt on and while John Caleb was crawling under me, he stopped and cried, "Pull up your shirt tummy!" (He's two and can get away with it.)
Or when I'm trying to straighten my hair with my flat-iron. One of the boys asked how it worked. After I explained it, he shrugged and said, "Only girls would try to bake their hair into a certain shape."
And when I was giving Elizabeth a bath last night, she was pretending to be a robot. While I was brushing the tangles out of her hair, she asked me, "Could you puh-lease stop pinching the robot's hair?
Well, when I made these scones for lunch, I was curious to see what they would say about them. We never have scones (I'm not sure why) but it's been several years. Pretty sad, huh? Abigail took one bite, rolled her eyes and stuck out a thumbs up.
That's pretty good in my book. I think these even compensated for pinching
Scones are typically much dryer than a biscuit or muffin and they usually come in wedges. These scones are cut into wedges, but they are much softer than a traditional scone, due to the greek yogurt. Uh score for me! I don't really like dry baked goods. Shortbread can be an exception. And even then, those weren't very dry. The moist and juicy strawberries add a lot of flavor and sweetness. I probably could've chopped them smaller, but we all liked the big chunks! It paired very well with the lightly sweetened and tender scone.
They aren't very dense, which surprised me considering the yogurt. Instead they were soft and a little fluffy (I don't like describing my food that way, but whatever.) Describe 'em how you want, but I know it will be good. Plain and simple. Or you could just roll your eyes and give me a thumbs up. That works, too.
Strawberry Yogurt Scones
Recipe Source: Adapted from Chobani
Yield: 8 scones
1 cup whole wheat flour
1 cup all purpose flour
1/3 cup sugar
1/4 tsp. salt
4 tsbp. cold butter, cubed
3/4 cup plain yogurt (greek or regular)
2 tsp. baking powder
1/2 tsp. baking soda
1 cup chopped strawberries
Preheat oven to 425.
Stir together flours, sugar, and salt. Cut in butter.
In another bowl, whisk yogurt, powder, and soda until frothy. Stir into flour mixture until just combined. Add strawberries.
Knead on floured surface 3-4 times and then shape into circle. Cut into 8 wedges and place wedges on baking sheet. Bake for 12-14 minutes or until tops are golden. Serve warm.
Notes: These are best if eaten within a day or two. If serving the next day, store in airtight container. To reheat, set scones in a preheated oven (about 350) for 2-3 minutes.