Sugar and Spice and Everything Nice Scones

Hi, everyone!  I’m overjoyed to be writing this from home (arrived late Sunday night), but instead of an update just yet, this is a warm welcome to a delightful event…

It’s been a long time since I’ve been to a baby shower — even longer since I had one.  (My “baby boy” is 30 and my “baby girl” is 27.)  How time flies… and how quickly babies grow up!

That’s why I’m tickled to be part of this virtual event honoring Jenna of Jenna’s Everything Blog.  (For an honest, humorous, heartfelt chronicle of her pregnancy, please click on this link.It’s a joy reading the musings of this first-time-Mom-to-be and I’m still trying to figure out how she does that disappearing belly trick! :)

Today’s hostess is Veronica of Veronica’s Cornucopia and she put a lot of effort into coordinating things.  Thank you!  It was fun to be in on the “secret” from the start; later in this post, there are links to everyone who joined in to surprise Jenna.  (Be sure to stop in and say “hi!”)

Awhile back, Jenna announced that their bundle of joy is a sweet lil’ girl and it made me think of a nursery rhyme I used to read to my own daughter.

Sugar and spice and everything nice,

That’s what little girls are made of.

Which reminded me of a terrific scone recipe… 

Sugar & Spice & Everything Nice Scones

2 c. all purpose flour

4 to 6 Tbsp. sugar

1 Tbsp baking powder

1 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground cardamom

1/3 c. dried fruit (I used raisins — regular and golden)

1 c. heavy cream, plus more for brushing

Coarse sugar for sprinkling

Preheat oven to 425° F.

In a large bowl, mix together dry ingredients with a fork.  Add dried fruit; mix to coat.

Add heavy cream; mix just until dough gathers around the fork.

Turn dough onto a floured surface.  Knead briefly (about 5 seconds); pat into a circle.

Cut dough into wedges; transfer to an ungreased baking sheet.

Brush tops with heavy cream and sprinkle with coarse sugar.

Bake 10 to 12 minutes until tops are golden; cool on a wire rack.

If you’re in the mood for something “sweeter,” drizzle with powdered sugar icing, if desired.

(P.S.  No recipe credit that I know of — it’s been in my recipe box for ages — source unknown.)

In closing, I’d be remiss if I didn’t give something to our “sweetest” guest of honor — baby Alice!

A is for angelic — a gift from heaven above.

L is for the little things Mom will come to know and love.

I is for the intricate way God wove you in her womb.

C is for your countenance that will light up every room.

E is for eternal — you’re in Mom’s heart to stay.

Hello there, dear sweet Alice — Happy Baby Shower Day!

Thanks again for joining us and congratulations, Jenna!  Here are the links…

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City Songbird (Greensboro, NC): Merry Christmas, Alice!
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Eats Well With Others (New York, NY): Peanut Butter and Honey Ice Cream
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Hunting for Bliss (Bozeman, MT): Garam Masala Deviled Eggs
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Pinking Shears & Broccoli Spears (Newark, DE): Making Food Good For Your Baby
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Sydney Shares (Eugene, OR): Baby BLTs 
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That’s Some Good Cookin’ (Salt Lake City, UT): Cheesecake Cookie Bars
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The Pajama Chef (Bloomington, IN): Iced Tea with Ginger-Mint Simple Syrup
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Two Dogs In The Kitchen (Sterling, MI): Spicy Asian Meatballs
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Veronica’s Cornucopia (Wichita, KS): Raspberry Almond Fudge Cookies
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Very Culinary (Sacramento, CA): Toasted Orzo and Chickpea Salad
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Words on Wendhurst: A Gift For Jenna and Alice
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Enjoying the sweetest things in life,

~ Kim