I invited a friend over for morning tea today.  I got up and drank some pre-tea to get enough caffeine to un-morningize enough to bake scones for us.

I LOVE scones. But not always. I remember tasting them at a coffee shop and be confused about why someone would want to eat dry crumbly flour with their hot beverage.

My momma used to bake biscuits all the time. Biscuits are just the yummiest at all times of the day, with jelly or tomatoes or just by themselves with butter. (ohhh butter biscuits) and once I figured out that scones were just sweet biscuits, well, I found my new favorite treat. I can bake a batch and have them all week for breakfast or toss them around to friends and then everyone is smiling. Which is a goal. Smiles via baked goods are so sincere.

Ok, the point of this post is this… I realize there are lots of cooks out there who are afraid of baking because it involves measuring and commitment and timing and chemistry and mostly that once those dry ingredients get mixed with the wet, well, there’s no going back…………

So, say you got up this morning with the intention of baking some blueberry scones for your friend who thinks of you as a really great “bakestress” already. and then you are sort of tired because usually you drink coffee instead of tea and maybe you are used to MORE caffeine than that. and you get distracted doing the substitution for double acting baking powder, that you FORGET to put in the baking soda. all together. 1/2 tablespoon baking soda missing totally from the recipe. hmmmm.

this happens 15 minutes before the friend is due. the friend that thinks you bake so well… too late to make a new batch. the blueberries are in short supply. there are some clementines? what to do? what to do?????

you cross your fingers and hope hope hope that because you remembered the baking powder….. maybe that will be enough to rise them a little. OR you will get blueberry biscotti rounds…..

Guess what. in the end, these were delicious and they aren’t perfect. a little life lesson on a lovely morning.