Today has been quite the enjoyable day at home. It’s been extremely hot here as it is all around the country these days, and the humidity is unbearable. Having just moved from South Carolina, I should be used to humidity, but who ever really gets used to humidity. Needless to say, today has been spent indoors in the air conditioned apartment. Paul took the day off to get caught up on schoolwork, as well as sleep. Poor guy spends his time doing nothing but studying. I don’t envy him, but try to make his life at home easier where I can. I also enjoy being his company as he studies. I decided this would be a good time to read some classics I never got to when I was younger and in school. I probably shouldn’t have started out with Crime & Punishment, but I’m already over halfway done so I guess I should finish it. As I said in the last post I’m still listening to Amy Poehler’s book, Yes Please, and it’s nice for a change to relax and listen instead of focusing to read. I’ve also been able to listen while bike riding, walking, driving…audiobooks are my jam right now. Of course, there’s nothing compared to a good tangible book.
Sitting on the couch next to Paul studying, I often read with classical music playing in the background, or browse Pinterest looking for inspiration for a new recipe. Hence, the making of scones today. They’re a wonderful afternoon snack paired with a warm cup of tea with milk. Slightly sweet and biscuity, scones often accompany a teatime.
I’m a big coffee drinker in the morning, but for some reason, most of the time I prefer to drink tea in the afternoon. I think this comes from all the afternoons I would come home from school when I was younger and run over to grandma’s house and she and I would always talk over a cup of tea. My grandmother is from Zimbabwe and grew up with a lot of English traditions, one being teatime. I loved our times sipping together and talking about life. She would give me advice for the drama I would go through at school, she was my safe-haven when family was being difficult, she was always a smiling face, warm hug, and encouraging word when I needed it.
I would love to continue this tradition with my family. It’s so important to have people in your life that you trust with speaking your mind, people who won’t judge you for saying how you truly feel, and people who will give an encouraging word and sound advice. Taking time to be still with one another and not being afraid to be real is such a blessing that many people never experience because they’re afraid. I can say from experience that it is much better to have a friend share in your burdens and joys than it is to keep everything inside.
So back to scones…
Here’s a delicious summery recipe that encorporates the sweetness of berries with the sour of lemons and a little creaminess in a delicious coconut spread on top. It’s gluten free, refined sugar free, and tastelessness free.
- 3 eggs
- 1/4 lemon zest (about 2 lemons)
- 1/4 cup of lemon juice
- 1/4 cup of coconut/almond milk
- 1/2 tsp vanilla extract
- 1/4 cup of honey
- 1/2 cup of coconut flour
- 1/2 cup of almond flour
- 1 tsp of baking powder
- 1/4 tsp salt
- 1 cup fresh/frozen mixed berries
- Preheat oven to 350 degrees.
- Combine eggs, lemon zest, lemon juice, vanilla and honey in a large bowl until well combined.
- Sift flours into bowl, followed by baking powder and salt.
- If using frozen berries, microwave to defrost for 1 minute and rinse and drain well.
- Fold berries into batter gently.
- Place parchment paper on a cookie sheet and spoon batter into the middle of the cookie sheet.
- Spread batter out in a circular form until about 1 inch thick.
- Bake for 40 minutes until edges are golden and middle is set.
- Remove from oven and allow to rest for 15 minutes.
- Place 2 cups of unsweetened shredded coconut into a food processor.
- Pulse coconut until it has a smooth, butter-like appearance.
- Spread the coconut butter on the scones, as much as desired, and enjoy!