My son’s summer vacation is finally here. We’ve got a few summer camps planned for him this year through the school. The one he’s looking forward to the most is a clay camp. He loves art and crafts projects, especially those that he can really get his hands into. I’ve got some ideas of different projects we can do with baby sister this summer. It’s not that easy to think of age appropriate things that both a 1 year old can safely do and will also interest an 8 year old.
One thing that can always bring us together though are the baking projects in the kitchen. My daughter can play with bits of dough, get her hands in it, and if it goes in her mouth, no worries. I think my son’s love of clay has grown out of the fun that he’s had playing with different dough in the kitchen. And my son now can help me with the exact measurements of ingredients and mixing everything together.
Every weekend I make biscuits or scones on Sunday. Working the dough is really relaxing for me, not to mention it’s great fun for the kids to help make. Scones are actually my favorite. They’re so incredibly versatile. You can make them with any type of seasonal fruit you have on hand. Since it’s the summer, I made these scones with fresh local peaches. But you can also make them with frozen peaches too.
To start these, I just make a simple scone dough. For added sweetness and cream I use my favorite coffee creamer from Coffee-Mate. Nestlé® Coffee-Mate®Natural Bliss®Sweet Cream Flavor Coffee Creamer adds a wonderful creamy flavor to these scones as well as a hint of sweetness. To balance the sweetness of the peaches I like to add a touch of almond extract. Peaches and almonds are a perfect match. Whenever I make anything with peaches, I always add a bit of almond extract. It tastes so amazing!
Coffee-Mate Natural Bliss Sweet Cream is incredibly creamy, with a hint of sweetness. It goes great in recipes like this as well as your favorite morning coffee. It’s made with real milk and cream from cows not treated with added growth hormone and contains no GMO ingredients.
June is also National Dairy Month! Be sure to celebrate with something special like these scones, or one of your favorite dairy treats. My family just stocked up all of our favorite snacks this past weekend. You can find all your favorite dairy products like yogurt, cheese and this coffee creamer in the dairy aisle of your local grocery store.
Yield: 6 scones
2 cups Flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick butter, chilled and diced
1 large egg
1/4 teaspoon almond extract
1 cup diced peaches
Heat oven to 400°. Sift together flour, baking powder, baking soda and salt in a large bowl. Cut in butter with a fork or pastry knife. When flour mixture becomes a crumbly mixture with the butter, create a well in flour and add cream and almond extract.
Stir dough with a fork until it just starts to come together. Dough will look dry and not well incorporated. Add diced peaches and start to fold over dough working it like biscuit dough. Continue to fold over until all the dry flour is incorporated.
Place dough on a parchment lined baking sheet and creat an 8 inch round disc. Cut dough into wedges and separate them on baking sheet. Bake scones for 18 - 20 minutes, or until golden brown. Serve warm.
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NFRA is a non-profit trade association representing all segments of the frozen and refrigerated dairy foods industry, including distributors, logistics providers, manufacturers, retailers/wholesalers and suppliers. Headquartered in Harrisburg, PA, NFRA is the sponsor of March National Frozen Food Month, June Dairy Month, June/July Ice Cream & Novelties promotion and October Cool Food for Kids educational outreach program. NFRA provides consumer information such as food safety guidelines, meal preparation tips, recipes and sweepstakes opportunities at EasyHomeMeals.com. For additional information on NFRA or to find recipes or tips, visit NFRAweb.org or EasyHomeMeals.com.
This post sponsored by NFRAweb.org. I was compensated for my time. All opinions 100% mine.