It has been a hot and humid summer. And we have not gotten the opportunity to have the pool time we usually do. Pools are now 2 parent jobs, since I can't bring Thatbaby into a pool for a couple more months, nor can I leave him to chill on the sidelines while I play with Thatkid.
So instead of pool time, we've been hitting up the local splash pads. Despite the fact that it has rained heavily every week this summer, the California drought has meant the closure of all the splash parks that are close to us. So we've had to venture farther afield. Like when we headed downtown with Mrs. Pirate and Little Pirate.
For that adventure, we even took the train.
Of course the long train ride, combined with the train schedule, combined with the energy expended while splashing meant we had two very tired and cranky dudes on the way home.
Little LO has a splash pad right by his house, so we met up with them there. Of course, even though it was super hot, the boys took great joy in spending most of their time fully clothed at the playground instead.
Except of course when they were eating cake.
The lemon and the ginger work really well together, giving them a brightness and bite. I was concerned the ginger would make them "too spicy" for Thatkid, but as I've said before, he never ceases to surprise me when it comes to ginger.
Scottish Scones with Lemon and Ginger (From A Homemade Life)
2 cups flour
2 tsp baking powder
1/2 tsp salt
4 Tbsp butter, cut into 1/2 inch cubes
3 Tbsp sugar
2 tsp grated lemon zest
1/4 cup chopped crystallized ginger
1/2 cup half-and-half
- Preheat oven to 425. Whisk the flour, baking powder, and salt in a large bowl.
- Rub the butter into the flour mixture, squeezing and pinching with your fingertips until the mixture resembles a coarse meal.
- Add the sugar, lemon zest, and crystallized ginger and whisk to incorporate.
- Pour the half and half into a small bowl or measuring cup and add an egg. Beat with a fork to mix well.
- Pour the wet ingredients into the flour mixture and stir gently to just combine.
- Using your hands, squeeze and press the dough into a rough mass. Turn the dough, and any excess flour, out onto a board or countertop, and press and gather and knead it until it just comes together. Pat it into a rough circle about 1 inch thick. Cut the circle into 8 wedges.
- Place the wedges on a baking sheet lined with parchment paper. Pour a splash of half and half into a small bowl. Using a pastry brush, gently brush the tops of the scones with a thin coat to glaze. Bake 10 to 14 minutes, or until pale golden. Transfer them to a wire rack to cool slightly, and serve warm.