Happy Scone Day, boys and girls - more specifically, Happy International Bring a Scone to Art Class Day! With our pretty strict "no food" policy this year, I did not make scones to share with students, nor did I organize students to make these delicious treats to share with the class. Instead, one student decided to celebrate the day with a simple scone drawing that you can see below. I think she is going to earn a Scone Day Participation badge for this effort!
Claire's scone is symbolic of all of the fluffy goodness happening in the art classroom right now and will continue to happen for the rest of the year!
Now, onto some more work as we wrap up the week. 8th grade students are continuing to work on their projects as we also participated in a mid-way critique. It was fun to look around the room and have students respond to each other's work and ask the tough questions like, "What does a decorated duck have to do with environments?"
I look forward to finding out the answer to this question and more as students start submitting work to Artsonia
and writing out their statements to explain. Here are some of the process photos of our work from today.
The Scone Fairy visited my classroom this afternoon and left some lovely lemon poppyseed scones on my desk (thank you whoever you are, they were delicious!).
I was also delighted to find an email from a student that included this illustration and recipe, which was a perfect way to finish out this super fun celebratory day! Thanks, Eli!
Here's My Drawing and below is a recipe:
Original recipe makes 8 scones Change Servings
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup of dried blueberries
1/2 cup sour cream
1 large egg
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in blueberries.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.