I’m still in denial about school starting next week, so instead I’m eeking out the last vestiges of summer. We’ll start slow next week, easing everyone back into a schedule (including me!). In the meantime, we’ll plan to swim, grill burgers, eat fresh from the garden, and enjoy the warm sunshine while we have it.
This week’s bake is a summertime staple: s’mores. We ate these on repeat while we were camping and I don’t think the kids ever tired of them. Since s’mores are a little tricky to package up for you, I decided to put all of those flavors into a scone. My experiment paid off, and you’ll get to enjoy these classic campfire flavors without the intrusion of mosquitoes! Mini marshmallow, graham cracker crumbs, and sweet chocolate chips round out these scones. And I’m adding some freshly milled white whole wheat – it doesn’t make them healthy, exactly, but it does add some nutritional value 🙂
My house sourdough is a staple for everything around here. Now that tomatoes are ripe, we’ll be enjoying BLTs on fresh sourdough for quick and easy dinners. My oldest daughter usually requests these for her birthday dinner; I’m more than happy to comply! Fresh bread, just-picked tomatoes, bacon from pigs raised by our dear friends – it’s a meal with a lot of love behind it.
Orders for s’mores scones and house sourdough are open now through Tuesday, August 20th for pickup on Thursday and Friday, August 22nd-23rd. Payment is by cash, check (made out to me), or cashapp, or by credit card when you order. Pickup is at my home on Thursday and Friday afternoons, and at Hillsdale College on Thursday afternoon.
Please let me know if you have any questions or special requests!