J has had no trouble switching back and forth, although she never took to a pacifier.

One suggestion though. If your goal is to maintain a breastfeeding relationship over the long term, more than just a few months, you may want to stick with very slow flow nipples aka the newborn nipples. The Playtex ones are some of the slowest out there. For some babies it won’t matter. But some babies do develop a preference for the faster flow of the bottle.

But…we did the zest of 3 limes and 1 orange, and about 1 cup of roughly chopped candied ginger. For the chips, we used about a cup of each because we luuuv chocolate and butterscotch.

Sorry again about such poor response times. I have a 2 1/2-month-old and she’s deliciously time-consuming.

Cheers

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• 3 cups Flour
• 1/3 cup Sugar
• 2 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 3/4 tsp Salt
• 3/4 cup Cold Butter (1 & 1/2 stick), cut into small pieces
• 1 cup Buttermilk
(or Half & Half???)

• 2 tbsp melted Butter for brushing on scones
• 1/4 cup Course Sugar, for dusting

Preheat oven to 425 degrees.

In a medium bowl, sift the flour, baking powder, baking soda, salt, and sugar together. Add the cold pieces of butter and work it into the flour using your hands (or pastry blender) till it resembles coarse oatmeal.
* Don’t overwork the flour and butter, it will be moister if there are small lumps.

Add the Buttermilk to the flour and mix gently with rubber spatula. Mix only until the ingredients are just moistened. You will have a dough with a rough look. (If the dough looks to dry, add another tablespoon of buttermilk).

Gather the dough into a ball, pressing it gently so that it holds together. Turn the dough out onto the lightly floured counter. Dust lightly with flour and cut the dough in half. Place one half of the dough aside. Roll the dough out to ½ inch thick circle that is about 7 inches across. Cut the circle into 6 triangles by cutting it in half, then cut the halves into thirds. Place the scones on a parchment lined baking sheet. Repeat with the second half of the dough.

Melt the 2 tbsp butter. Brush the tops of the scones with butter and sprinkle with course sugar.

Bake for about 10 to 12 minutes (or 12 to 15 minutes) or until both the tops and bottoms are golden brown. Transfer to the cooling rack.

Serve warm, or cool & store.

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Possible yourself, or your friend Lisa, could be so kind as to confirm the recipe & let me know if there are any errors or omissions.

Many Thanks,
A Very New Baker,

So, if I use the basic Buttermilk Scone recipe from Baking With Julia like you say, maybe you could tell me how much of the additional ingredients you suggest for each batch?

• ___ candied ginger, ___ lime zest, ___ orange zest

• ___ chocolate chips, ___ xsm butterscotch chips

Jen