It has been a challenging day.
I have been tackling a number of things that I’ve put off for a long time because they were frustrating.
Um, they’re still frustrating. :D
It was an overcast morning, just the right sort for making scones.
So I made some. I thought I’d share the recipe with you in case you have a need for a scone-day too. :)
Whole wheat scones
• 2 c. whole wheat flour
• 1 T. baking powder
• ½ t. baking soda
• ¼ t. salt
• 3 T. honey
• ½ c. extra virgin coconut oil (you could use unsalted butter, make sure that the oil or butter has been chilled, rather than being in a liquid or soft state)
• 2/3 c. water or milk
Oven 450 degrees.
In a mixing bowl, combine flour, baking powder, baking soda and salt.
Cut the oil or butter into the flour, until the mixture resembles coarse crumbs.
Mix the honey into the water or milk. Pour into dry mixture.
Stir only until dough clings together. Knead for a few strokes, pat into ½” thick rounds.
Bake on an ungreased sheet pan for 10-12 minutes, or until tops of scones are golden in color.
(This is a very basic formula, all sorts of things can be added such as currants and orange zest, snipped chives and buttermilk, cinnamon and almonds, white chocolate and hazelnuts, sun dried tomatoes, caramelized onions and sweet basil, I could go on and on.)