Today is the beginning of a very exciting week and a new chapter in the journey of the Thigpens. The last few weeks we’ve been preparing for closing the sale of our house and the purchase of our new condo plus packing for the move…and it’s finally here! We’re a bit overwhelmed that things have happened so fast–and a bit exhausted as well–but we feel so blessed to see how God has worked out the plan for our new home. I can’t wait to share photos with you of my new kitchen and to do some serious cooking again! In the meantime, I’ll be sharing some recipes this week that I’ve been saving up for you (since all my kitchen supplies are currently in boxes!) in anticipation of our big move. These “no-knead” Blueberry Scones are light and airy and bursting with fresh blueberries.
Instead of kneading and patting out dough, for these scones you simply stir together the dough, scoop, and drop onto a parchment paper-lined baking sheet, making clean-up a breeze. I baked these scones for a weekend breakfast when the girls came home to go through their closets and help us start the sorting and packing process. We had lots of fun and laughs as we sorted through artwork, toys, trophies, and photos, and often got distracted by some of these treasures. We’ve created lots of memories in this house that we’ll carry with us and are excited to create new memories in our new home. The house we are leaving is not our home. For John and I, our home is our family and we take that with us wherever we go. So although I’m sharing some photos of the house we’re leaving, there’s no sadness here — we’re both excited for the future!
We built this house 23 years ago when the girls were ages 2 and 4 — mere babies! Here they are standing in the midst of the basement and footers that were being dug for the foundation. Just a few minutes after this photo was taken, Lindsay stepped backwards and fell into one of the ditches. It was over her head! She wasn’t hurt, just startled, and quickly rescued by her Daddy.
This photo was taken last weekend when the girls were in town for a friend’s wedding. As they were getting ready to jump in the car and head back to Nashville, we thought it would be a good idea to take one last family photo outside our house.
I know it’s cliché, but truly Home is where the Heart is, and my heart is with my family. I’m blessed to be on this journey with my best friend and to have two awesome adult daughters, who are now creating adventures of their own. Yay! Moving week is here…we’re on to the next exciting chapter!
10 minPrep Time
24 minCook Time
34 minTotal Time
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 tablespoon baking powder
- 6 tablespoons cold butter, cut into pieces
- 1 cup fresh blueberries
- 2 large eggs, beaten
- 1/4 cup vanilla yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon grated lemon zest
- 1/2 teaspoon almond extract
- 2 tablespoons turbinado sugar, for sprinkling on top
- Preheat the oven to 375 degrees. Line cookie sheet with parchment paper (or lightly grease).
- In a large bowl, whisk together dry ingredients. Cut in butter with a fork, pastry blender, or your fingers until the mixture is crumbly. Gently stir in blueberries.
- Stir together eggs, yogurt, vanilla extract, lemon zest and almond extract, then add to dry ingredients, stirring gently, just until combined.
- Scoop the dough using a 1/4 cup measure and drop onto cookie sheet 2 inches apart.
- Brush the tops of dough with milk or cream and sprinkle with turbinado sugar.
- Bake for 20 to 24 minutes, or until lightly browned.
Recipe by King Arthur Flour