Might as well bake…
What do you do when you’re just home from a week long vacation during school break, and your youngest tests positive for Covid? I have a huge list of stuff I should be doing—-like catching up on laundry, cleaning the house, catching up on some work that I didn’t get to this week since I was off, etc. But, that all sounds awful. Like really, really awful. And I’d rather procrastinate all of that. So what do we do on a weekend that we’re stuck at home, it’s snowing and everyone is bored? We bake!
My daughter loves scones for breakfast. It seems so bouji to me—-what other 8 year old requests scones for breakfast every morning? I try to offer her other things, like eggs, cereal (even though I hate cereal now that she is diabetic), pancakes, waffles——but what can I say? The girl knows what she likes. And she likes the chocolate chip scones that her mom makes. I actually had to bring them on vacation with us last week because she refuses to eat anything else for breakfast lately, and it’s honestly just not a battle I’m willing to fight.
I love these scones. They are the easiest thing. And if my kid wasn’t such a weirdo who hates fruits, there could be a lot more that I could do with them. But, despite requesting scones every morning, she really does have a pretty simple palate still. So I typically just make chocolate chip. Mini chocolate chip to be exact. I don’t know why, but the mini chocolate chips taste better to me than the regular sized one. It’s kind of like coffee that tastes different depending on the mug that you drink it out of——it really makes a huge difference. So mini chocolate chips for the win.
The other thing I love about these scones is that I don’t have to haul out the mixer for this recipe. It’s literally a few ingredients that I toss together and mix. No wait time….mix it, cut it, bake it. Done. Love that for us.
This recipe came from a group that I’m part of in Facebook led by Chef Alina (you can search her on Facebook by that). Her recipes that I’ve tried so far have been amazing, and of course the next time I make them I’ll share on here too. I’ll put the link to her website, specifically the scone recipe, at the bottom of this….because I don’t really want you to hop off and stop reading in the middle of this!
The biggest tip that I’ve found helpful so far is to weigh ingredients. Go out and get yourself a kitchen scale if you don’t have one already——-it actually ends up being a little easier because you don’t have to use all the measuring cups you normally would but just weigh it in the bowl instead. I weighed out the dry ingredients, mixed in the heavy cream and mini chocolate chips, and voila! Some scone dough. Shape it into some discs, cut into wedges and bake. Seriously, such a simple recipe and they’re so yummy.
I almost gave up on these little guys though. The first time I gave them to my daughter, it shot her blood sugar up. She was in the 300’s and it took FOREVER to get her down. There’s nothing worse than trying to correct a high. I lied. Watching that high go on your phone if you use the follow app for a CGM (we use dexcom) is worse. My husband and I joke (because you have to so you don’t cry) that it’s like that yodeler game from price is right. The one where he’s going up the mountain and you can’t go too high, or you’ll fall off. You’re singing it now I bet…. ya de do de dahhhh, ya de do de dahhhh. It’ll be stuck in your head all day. You’re welcome.
Anyways…back to her blood sugar, it went super high the first time. And that was because I based it off the carb count listed on the website (39g). But remember when I mentioned that gluten free baked products, at least with my daughter, tend to not follow the rules? I’m sure the carb count is right, but for whatever reason, she needs much more insulin to cover. As in like double the amount. I’m still perfecting it, but what I’ve settled on for now is about a 20 minute prebolus (depending on what her blood sugar is starting out as) and bolusing for 90g of carbs. That’s not a typo—-the nutrition information says 39g of carbs per scone, and I bolus her for 90g. So more than double. It was slightly nerve-wrecking at first, but now that I know it works she puts it into her pump, we wait, she eats without an argument and we’re all happy. Even better, since I know everyone is probably super busy like me and doesn’t have tons of time to just whip up some scones…they freeze SO well. I make a batch, let them cool completely, and wrap them in plastic wrap individually. Then I put all of those scones into one bit freezer bag, write the dosing instructions on the freezer bag (so that if I’m not there someone else can help her) and everything is kittens and rainbows.
If I’ve sold you on trying this scone recipe——and I promise it’s REALLY easy to make—— here is the link: Chef Alina's Scones