I’m starting to see the light at the end of my quarter-life crisis, and apparently that means starting to think about having kids.
(Maybe that’s not the light at the end of the quarter-life crisis after all.)
While I’m not planning on having children in the remotely near future (relax, Dad), a co-worker and I were recently discussing how different childhood is now compared to when we grew up.
I got my first cell phone in grade 8. The screen was black and white and it was the size of a banana. By grade 9, all my friends had phones – much smaller ones than mine. With some money saved up from babysitting, I got a new one to match theirs (consumerism and planned obsolescence started early). As an aside, it’s funny to think now that phones got progressively smaller those first few years, and now the iPhone 6 plus is probably about the same size as my original (but wider and flatter).
I didn’t get Facebook until grade 11 or 12. It terrifies me a little that not only do I have to tell my future offspring how old they have to be before they can date or drive or drink, I have to figure out how old they have to be before they can be on Facebook. (Not that they’ll probably listen. I’m not that far removed from my teenage years to have forgotten all the things I was too young to do yet that I did anyway.)
At the same time, I can’t really remember what it felt like to be 15. My only opinion of that age now is that I realize I was a mess and my mother was actually right about everything. (Sorry, Mom.) I already feel so disconnected from how I was at 15, and by the time I have kids and they’re 15 I’ll be… old.
But since nothing on the internet ever dies, maybe they’ll read this blog one day and realize that at one point in my life I was kind of cool.
Okay, maybe not. I’m not very cool.
But maybe they’ll read this blog one day, and make these raspberry white chocolate scones, and they’ll forgive me for not being cool, because these scones are amazing.
Raspberry White Chocolate Scones
Adapted from America’s Test Kitchen.
- 1/2 cup sugar
- 2 cups pastry flour
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 tablespoon lemon zest
- 1/2 teaspoon sea salt
- 10 tablespoons butter, cold
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup raspberries, fresh or frozen
- 1 cup white chocolate chunks (chips are also fine)
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine dry ingredients (sugar through salt). Using a pastry knife, cut in butter (keep it as cold as possible!) until the biggest piece is about the size of a pea. Stir in sour cream and milk until combined.
- On a floured surface, roll out dough to about a 12″ square. (Mine was pretty sticky so I used a lot of flour.) Sprinkle with raspberries and white chocolate, and fold in thirds so the raspberries and chocolate are on the inside.
- Cut the log into 4 equal rectangles, and then cut each rectangle diagonally to make a triangle. Move the triangles to the prepared baking sheet, leaving at least an inch or so between them.
- Bake until the tops and bottoms are golden brown, about 25 minutes.