I hope you all are safe and healthy. I've been spending a lot of time in the garden, going out each morning to check on our newly planted seedlings and any signs of new sprouts. These unusually rainy days have made me want to stay in even more, but I can't help but slip on a coat and boots to see my plants soaking up all the rain. It's such a rarity here, which makes everything feel even more strange. But, I'm grateful for our garden and the little bit of life I get to nurture.

Resounding words of solidarity and shared experiences echo across platforms. Finding comfort in small joys, hands-on projects, baking with loved ones, spending time outside - all little things we've done to keep ourselves grounded. So many have shared their weekend baking projects and attempts at homemade bread.

I have some pictures and recipes from past weeks, but for now, I'm shifting my focus towards simpler, more nourishing meals that suit a limited pantry. I would also love to dive into bread or baked goods, something that would be easily accessible and a really cathartic way to spend time.

Mom suggested scones as our first baking project. I pulled out one of my cookbooks and tweaked a scone recipe from Little Flower: Recipes from the Cafe, which features recipes from one of our favorite nearby bakeries and cafes. I made a few tweaks for the ingredients we had, and Mom and I split the dough. We dug out all of our dried fruits and nuts, laying them out to come up with our flavors. I went for dried cherries and fresh thyme with a little vanilla, and Mom put the last of the fresh blueberries in hers along with candied ginger and lemon zest.

Soon enough, we had our scones, warm and tender with a crunchy outside - a small success in this weird world. While taking photos near the window I noticed so many families taking walks around the neighborhood, enjoying the first clear day in a while.

Freshly baked scones: Cherry Thyme and Blueberry Ginger Lemon

From the heart and hands nature of this recipe to the flexibility of flavorings, I love that this was our first baking project. A chance to be creative, to separate from hours of tv and create something that reminds us of goodness. They are a small indulgence in the time of being frugal with our food. Something a little bit sweet, very buttery, and especially heavenly just out of the oven.

Homemade Cherry Thyme Scones

Yield: 12-15 scones | Prep Time: 20 minutes | rest time: 1 hour | cook time: 35 minutes

This recipe is developed from Christine Moore’s Little Flower: Recipes from the Cafe.

Ingredients

5 cups all-purpose flour or cake flour
2 tablespoons baking powder
1/2 cup sugar
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, cold
1 cup dried cherries
2 tablespoons thyme
1 cup milk (+ 1/4 cup for egg wash, optional)
1 egg (optional)
coarse sugar for topping

method

Line 2 baking sheets with parchment paper. Whisk together the eggs and milk for the egg wash and set aside.
In a large bowl, combine the flour, sugar, baking powder, and salt and mix until combined. Using a pastry cutter or your fingers, incorporate the butter into the dry ingredients until the butter forms into pea-sized lumps. Mix in the cherries and thyme, then pour in the milk, mixing gently until just incorporated and the dough holds together.
Form the scones into large mounds by cupping a handful of dough between your hands, gently shaping them into 3 inch balls. Transfer each mound to the lined baking sheet and brush each one with the egg wash. Chill in the refrigerator for at least one hour.
While the scones are chilling, preheat the oven to 350ºF.
Once the scones have chilled, sprinkle a large pinch of coarse sugar on top of each one. Bake for 30-35 minutes until the scones are golden and tender.