The Leftovers

First off, thank you to everyone who reached out to me about Monday's post.  I received so many supportive comments, here and on Facebook, some about standing up for ourselves in difficult social situations, some about being a better person to the people in our lives that truly matter, and worrying a little less about the feelings and perceptions of total strangers.  It's that part that I'm really thinking about right now.  In that spirit, here's a little post about spending time with the people that matter, and making something sweet together. 

Jasper is home from school for a few more weeks, so he and I are trying to fill the long days with projects and adventures.  On Monday we did some baking, using up the ends of berry containers in fun combinations with our new biscuit recipe from the tomato cobbler which resulted in a kind of farmer's market scone. This is so easy to do and the ingredients are limited to your imagination/what you have on hand.  We split the recipe into 3 parts, added about a cup of fruit to each batch.

3 cups flour

3 teaspoons baking powder
2 teaspoons sea salt
1/2 cup sugar
1 cup butter or vegetable shortening (I love this brand)
1 1/3 cup milk or plain almond milk 

2-3 cups berries

Preheat oven to 350 degrees

Whisk together flour, baking powder, salt and sugar. Cut in butter/shortening, then stir in milk.  

Portion out 1/2 cup dollops onto a lined sheet pan and bake for 30 minutes until crispy at edges, toasted on top, and soft at center.