Well, we are on to week #2. This week’s recipe is for scones. I figured this should be a piece of cake…… no pun intended. With so few ingredients, how can I mess up? Let me count the ways…..

So I gathered all the ingredients I would need….. twice, because I forget eggs in the first pic…. and was ready to go. I read the recipe over so there would be no mistakes. (The full recipe is also at the end, because I can’t figure out how to work this stupid WordPress stuff. Ugh!)

I decided to add in Craisins and mini-chocolate chips, because I wanted them to have some extra flavor.

I mixed all the dry ingredients and cut in the shortening. So far, so good!

The next step was to whip the eggs – and it turns out they mean with a beater and not a real whip, so that trip to the bedroom was wasted – and I enjoyed this part immensely. Next the milk is added to the eggs…..

And then it is added to the dry ingredients and mixed in.

When it forms a dough, it is time to put it on a lightly floured surface.

I can’t believe it – this is so easy! I divided the dough into thirds. Time to flatten out each one into a circle, and then I will cut it into quarters. Maybe there is hope for me after all.

It is almost time to cut and bake. How Exciting! Now this is the part where your husband comes in to see what is going on and says, “Where are the chocolate chips and craisins? When do you add them in?”

So then you take the two balls and the circle and throw it back in the bowl and try again.

A little overmixing never hurt anything, right?

This time I mixed the dough with my hands, to get rid of some of my tension. I formed three balls……. again……..

I am more experienced this time. Don’t they look better? Just say yes…. please?

Flattened into a perfect circle, because I had extra practice, remember?

Look at those quarters! Amazing, huh? Time to go on the lightly greased baking sheet. Finally.

I brushed them with milk….. which was good, because at this point, I had drank all the wine coolers.

Sprinkled with sugar, they are finally ready to bake. Into the oven for about 25 minutes. That seems like a long time to stare into the oven.

They seem to look okay.

Certainly not as pretty as the ones you buy, but that is fine with me. These ones have sweat in them.

After tasting one, I would also add in a teaspoon of maybe orange or almond extract. I didn’t keel over and no one had to be rushed to the hospital, so at my house, that makes it a recipe I may do again.   At my age, my motto is “Eh, that’s good enough”.