01 March 2010
Morning Scones are Nice
In slight disbelief that it is already March, I'm finding myself reflecting a bit on my January plans. The exercising kicked me right off the wagon about a week and a half ago, but I'm climbing back on, girls. I'm climbing back on.
Evening book reading? Coming along nicely. The children and I finished The Railway Children a bit ago and now are marching through Five Little Peppers and How They Grew. Some evenings we are just all too tired and must tuck into bed, but on the whole? Much improvement on such an easy and delightful experience to be had together.
And surprisingly, the goal of eating breakfast together has been far less taxing than I expected. In fact, it's breathed some new life into our home and interaction with each other. I quite marvel at how an setting the alarm 20 minutes earlier and making a morning meal to be shared at the table could be rather transformative. Time to talk, to taste, to read scripture, and even sing. My goodness. What a blessing.
This morning we had tea, apple slices and these easy-peasie soft scones. It was nice.
• Jammy Coconut Scones •
Mix well until butter is well cut in:
• 1.75 c. flour (white whole wheat is excellent)
• .5 c. shredded coconut
• .5 c. oats
• 2 T sugar
• 2 t. baking powder
• .25 t. salt
• 1/3 c. cold butter, cut into cubes
In small bowl, beat together:
• 2 eggs
• .5 c. milk (coconut milk is nice, too)
Add to dry mixture and mix until just moistened. (Reserve just a smidge to brush on top later.)
Butter baking sheet and pat dough into a round (about 8 inches). Brush remaining egg mixture over top. Score dough into 8 wedges with a knife and make a depression with spoon at end of each wedge. Fill with a dollop of jam. Sprinkle with turbinado sugar (regular works fine too).
Bake at 375 degrees for 18-20 minutes.