It will not last long that the boys actually WANT to help me with things... So I am trying to remind myself how important it is to include them now! This morning as I mixed up the scone dough Clayton asked to help. I was listening to a podcast later in the morning and she commented that we need to teach younger generations skills like baking, homesteading, homemaking... because many of those items have been lost on my current generation. I want my boys to appreciate what it means to have homemade food.

What do you need?

1 Cup Cornmeal

1 Cup All-Purpose Flour

2 tsp Baking Powder

1/2 Cup Sugar (I use just under 1/2 a cup)

1/2 tsp Salt

1 Stick of Butter (It works best if this is really cold and chopped into pieces

2/3 Cup Sourdough Starter

2 Eggs

1/2 Tablespoon Vanilla

1 Cup Blueberries (frozen or fresh)

Honey (drizzle topping)

Directions...

Preheat oven to 350 degrees and Bake for 15-25 mins (Stones take more time, Metal Pans take less time)

NOTE: If you are using a Stone to bake on, preheat your stone in the Oven.

• Mix Cornmeal, Flour, Baking Powder, Sugar and Salt well and set aside.
• Mix eggs and vanilla together well then add to dry ingredients.
• Mix gently. Then cut in butter and create a crumbly mix. Fold in your blueberries as well as you can. If you use fresh it can be hard not to squish them...
• Once everything is incorporated in, create a log of dough and then cut into triangles. Lay out on a Stone or Greased pan. If you are looking for new cookware, make sure to check out the link below for some Cast Iron!
• Drizzle with honey before baking
• Bake for 15-25 mins.