Summer is here you guys. It comes in waves but it’s definitely here. We’re slowly settling into a routine. It feels good. normal. We’ve got this little patch of grass that we turned into a garden. I’ve got high hopes that it will bear lots of fruit this season but there’s constant work to be done. I do most of the weeding and Matt waters it after the sun sets. I don’t like to wear gardening gloves, something about digging my hands into the soil makes me feel more connected to what’s going on there. I’m no seasoned gardener but the watching and learning keeps me coming back for more. Slow, steady growth in every way. There have been a few hikes lately, plus some bonfires, lake swims and ice cream cones scattered in between. It’s enough to make me feel spoiled at times.
You can read everywhere that practicing gratitude is the key to a happy life. It’s something I’ve been mindful of lately. I understand why they call it a practice because you consciously have to bring yourself there. Stop yourself in the moment. It’s so easy to get caught up in the ‘we’re not there yet’ plans, the go go go and the everyday race to catch up with life. Maybe it’s the summer heat too but things feel slower and simpler when you remind yourself that this moment is enough. No, we’re not there yet, but this time of growth is definetly something too. Love + berries in abundance.
RASPBERRY + OAT SCONES
A hearty, whole grain summer treat. Use whatever berries are in season and close by. I love this combination of the nutty spelt flour paired with the sweet raspberries. The oats add nice texture and bring the scone into breakfast mode. It’s a really simple and easy scone recipe that’s just a sunnier version from way back here. Here’s to slow sunny days + secret gardens xo
Makes 6 scones. Vegan.
1 + 3/4 cup light spelt flour
1 cup rolled oats
1/2 teaspoon fine grain sea salt
1 tablespoon baking powder
6 tablespoons coconut oil, softened
3/4 cup unsweetened almond milk
5 tablespoons honey (vegan use maple syrup)
1/2 teaspoon natural vanilla extract
1 + 1/2 tablespoon lemon juice
1 + 1/2 cup fresh or frozen raspberries
1 tablespoon honey
1/2 tablespoon almond milk
Preheat the oven to 375 F / 190 C and line a rimmed baking sheet with parchment
In a large bowl, mix together flour, oats, baking powder and salt. Add coconut oil and mix in with your fingertips until the mixture looks crumbly and there are oil/flour dots about the size of a pea. Make a small hole in the center and add in the milk, honey, lemon juice and salt. Stir together with a wooden spoon once or twice, then add the raspberries. Stir until just combined. A lumpy dough is ok.
Flour the surface of a small cutting board (or pan lined with parchment – something that fits in the freezer). Tip out dough onto floured surface and bring together with your hands. Form dough into a circle without working it too much and gently even out the surface. Place everything in the freezer for 5 to 10 minutes.
Mix together the honey and milk for the glaze.
Clean up your work area or take a break.
Remove dough from freezer. Slice dough into 6 equal parts and transfer to a baking sheet using a spatula. Brush the tops with glaze and bake in the oven until just starting to brown – about 20 – 25 minutes.
Let cool before serving. Best when fresh but scones will keep for a day or two or easily freeze for later.
Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!