During this quarantined time we’ve been trying to bake one fun thing a week that feels different than we normally would make. A more complex recipe as we have more time and aren’t running to the next thing. It’s no secret I’m no Betty Crocker, I usually feel about cooking + baking the same way I feel about yarding;) But as the girls continue to find fun foods that they like– we continue to try new things. They all three love roasted Brussel sprouts drizzled with balsamic, which feels like such a win because so do Joe and I. They also like sweet potatoes which we do too! It’s been fun to find foods that we all like together but leave me to be the one to still be real with you that of course they love mac n’ cheese and chicken nuggets best, or a little thing called sugar;) Anyways, lately they’ve been really loving blackberries and raspberries {we continue to ask what fruits + veggies we should pick up for them on our weekly grocery run}, so with the blackberry’s and lemons we already had, and when I spotted this recipe in Midwest Living, I thought it would be fun to try!

This time the girls and I measured out the ingredients before we started making, as we thought it would be more fun to then just toss them in as we went! We also thought it was visually appealing to see everything that went into making these delicious scones! With French cafe music playing on Pandora in the background, last Saturday morning as we baked with the sunlight coming in, may be one of my all time favorite mornings spent with the girls in ‘our country home’.