Sunday, March 18, 2012

Baking Club

A couple years ago I baked frequently with the children.  The larger the group became the further from the kitchen we ended up.  Our classroom is now at the opposite end of the school from the daycare; it has its pros & cons.  "Con":  we're far from the kitchen, "Pro's": we have our own space to work in, I now have a second staff with me...which means I can take a group to the kitchen.
Anywho, we were sitting around the snack table one afternoon eating maple cookies and one of the children spoke up "we should make our own cookies" and that's when I realized that YES, we can make our own cookies.  I called a team meeting the next day and had the children brainstorm some snack ideas.  They suggested everything from peabutter cookies to hard boiled eggs and from that "Baking Club" was formed. 
This upcoming week i'll be helping guide the children as they make Scones. 

Blueberry Flax Scones:
3 cups flour
1 1/2 Tbsp. baking powder
1/4 cup + 1 Tbsp. sugar
1 1/2 tsp. cinnamon
1 Tbsp. grated lemon zest
1/2 cup margarine (or butter)
1 egg
1/4 cup applesauce
1/3 cup milk
3/4 cup frozen blueberries
1/4 cup flax seed
Extras: parchment paper, pastry cutter, wax paper, rolling pin

To Make:
1)Preheat oven to 375F and line a large baking sheet with parchment paper.

2) Whisk together the flour, baking powder, sugar, cinnamon and lemon zest in a large bowl.  Cut in margarine with pastry cutter (or two butter knives); set aside.

3) In a small bowl, whisk together the egg, applesauce and milk until well combined. 

4) Make a well in the middle of dry ingredients and add the wet ingredients; stir with a spatula until a ball just begins to form (if too dry add another teaspoon of milk).  Fold in blueberries and flax.

5) Spread out a piece of wax paper.  Gather ball of dough in hands and plunk it onto the wax paper; add another piece of paper on top.  Use your hands to flatten the dough a little and then roll it to about a 2.5 cm (1 inch) thickness.

6) Bake 15-20 min's or until the scones are golden on the bottom.  (Optional: drizzle with confection. sugar icing)  Eat them with a little spread of jam or butter or enjoy them as they are :)

Until You Read Again.....

No comments:

Post a Comment