Welcome to my Cooking with Friends series! This spring, as I work on cookbook projects that keep me very busy, I’ve invited some of my favorite blogger friends to share recipes with you. I hope you’ll have just as much fun cooking and baking with them as I do.
Today, I’m welcoming Aimée from Simple Bites. Aimée is a long-time inspiration of mine: her cooking is focused on creating unfussy, family-friendly meals, eating unprocessed foods, and teaching kids about food and cooking so they adopt healthy habits from the get-go. Her delicious recipes are a sure hit every time–I should know, I’ve made countless of them! Today, she is sharing her colorful Triple Berry Scones. Enjoy!
If you haven’t experienced the arrival of spring through the eyes of a five-year-old, then you’ve missed out on a contagious excitement that is one hundred percent genuine. For example, every puddle is enthusiastically tromped through – repeatedly. Trees showcasing bright new leaves are celebrated with as much joy as birthday streamers, and each patch of wildflowers is greeted with shrieks of delight. As for the first berries of the season, well, my Clara holds them in highest regard.
I’m well situated for sourcing fresh berries; within a fifteen-minute drive of my home I can pick strawberries and blueberries by the pail from a local farm. Together with my own modest patch of raspberries, we make the most of berry season. All winter long our baking has featured dried fruit, citrus zest, candied ginger and that sort of thing, such as my Cranberry Orange Scones, but by Mother’s Day, I’m ready to stir in fresh berries into just about everything.
As a general rule, we eat with an emphasis on whole foods at home, but we also practice moderation. Most days we eat eggs for breakfast or hearty whole grain cereals so we can splurge on butter and carbs once in a while. Mother’s Day is most certainly an occasion to bake up something special and I think you’ll find these triple berry scones fit the bill.
These triple berry scones are flaky without being greasy, and have just the right amount of sweetness for a morning treat. I pile in the fresh berries – why skimp? – and the result is a tantalizing breakfast scone that sings of spring.
Grating the butter into the flour mixture is my own favourite trick for flaky scones, well, that and a few extra folds of the dough. The recipe may seem complicated at first, but once you have made it through once, you’ll see the extra turns and folds make all the difference.
Get the recipe for my Triple Berry Scones, or round off a day’s worth of wholesome family dishes with these recipes:
Aimée Wimbush-Bourque is an award-winning food writer and the bestselling author of Brown Eggs and Jam Jars: Family Recipes from the Kitchen of Simple Bites. She is currently living with her husband and three children in Montréal, Québec. She is passionate about forging a healthy family food culture through home cooking, world travel, outdoor adventure and modern-day homesteading. Aimee believes that the finer things in life are the most simple, like an evening walk, fresh baked bread or a cup of coffee enjoyed with friends. She writes at Simple Bites and her second cookbook, The Simple Bites Kitchen, will be released in October 2017.
Make sure to follow Aimée through her blog and on social media:
All photos above this point: ©Aimée Wimbush-Bourque.