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I try to keep things positive around here, but this week I just can't. So I'll apologize in advance. My heart is heavy upon hearing health news of a family friend. It's not like we were ever super close in our every day lives, but my daughter dated her son all through high school, and even though they broke up before college, she and I remained friends, sending the occasional life update on Messenger or reaching out to check on one or the other when we hadn't heard from each other in a while. We had an unspoken agreement that it didn't matter if our children weren't still together, we were going to be in each other's lives in some capacity anyway. When she first announced her illness in autumn, I was in shock. There's no way anything is going to take this badass woman down! So when her posts started taking on a more somber tone and she sent out a blanket request on Facebook asking if anyone could occasionally help them with dinner because she could no longer cook, I thought that was something I could certainly do to step up and lend a helping hand.
With every tin of dinner left on her doorstep, Jason would grab my hand as we pulled away from her house and say, "You're such a good person." But I'm not doing this to be a good person. It's my hope that if the tables were turned, there would be someone to do the same for us. A tin of chicken pot pie isn't going to give my friend her health back, but maybe it will give her family a break from mundane chores so they have more time to focus on each other in the little time they have left together. When I got a health update from her son last week, I did what I do when I need to be alone and process my emotions... went to the kitchen and spent the whole day cooking. So, there's the backstory on how I chose this week's Golden Blossom Honey recipe share. I've spend a lot of time this week searching for easy to make freezer meals and recipes that can be made now and eaten over the course of several days, like these Raisin Scones.
Baked goods have always been my comfort food of choice, so it's only natural I'd want to pass on baked goods as a comfort food to those I love during their time of need. I tend to make scones this time of year more than other breads and pastries, so I was happy to find this new recipe to try during a time that I needed some distraction. I'm usually more of a berry scone girl, or even sometimes doing a cheese variety, but I had a box of golden raisins on hand and figured this was the best way to put them to good use. This is one of the most simple scone recipes I've ever tried, so I made two batches, which will hold well for several days in an airtight container. I didn't add the topping to one of the scones because I wanted to see the difference, and will say that I much preferred the final result of the one that was brushed with the honey and cream mixture. That one baked more golden, so I definitely wouldn't cut corners and skip that step in the future. The recipe said to cut the round into 4 equal parts, but these do expand in the oven, so I went with 6 equal cuts instead to keep the portions a little more sensible for my needs, but if you subscribe to the more is better mentality, that's okay too! Any way you slice it, you're going to love it!
Ingredients
Scones:2 tablespoons boiling water
1 tea bag
1/2 cup golden raisins
1 cup flour
1 1/2 teaspoons baking powder
4 tablespoons chilled butter, cut into small pieces
2 1/2 tablespoons GOLDEN BLOSSOM HONEY
1/3 cup heavy cream
Topping:
3 tablespoons heavy cream
1 tablespoon GOLDEN BLOSSOM HONEY
If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest!
Here is where I'd normally post a question for reader engagement, but this week I am going to ask you to post any recipes or links that you have for tried and true freezer meals. Or if you don't have any, please send a good thought out into the universe for my friend today?
