Okay, I have another confession to make.
Fact: I’ve had absolutely no clue what to do with all my new-found summer free-time. I can’t say that I haven’t enjoyed stopping to smell the flowers, though. No complaints, no complaints.
Does anyone else fall head over heels for flowers? Sunflowers drive me the absolute craziest. Just look at how beautiful they are! I don’t usually talk about faith, but seeing beauty like this always prompts me to thank God for the beauty He has bestowed upon the Earth. If Heaven is full of sunflowers, I don’t think it’d be half bad.
Anyway, back to the free-time thing. It’s been so nice to just de-stress and relax, but all this time has let my mind be free to wander a little too much. As in I can’t get my mind off of someone special.
I’ve mentioned M a few times on the blog already, and as you probably expect, things between us are getting quite close. I won’t go into great detail because 1. this is a food/healthy living blog, and 2. my family reads my blog (hi Nan!), but I will tell you that we both admitted we like each other.
I’ve never dated/had a real boyfriend before, so I’m not really sure where things are going to go from here. M was sweet in saying that it can go wherever I want it to go, and that he will respect that. Sweet, but not helpful in the slightest. I’m not a huge fan of labels, but sometimes it’s just nice to be on the same page, you know?
Anyway, I find it interesting that different schools, age groups, and even generations have different classifications. For example, people at my school don’t “date,” but they do consider themselves “dating” or “boyfriend/girlfriend.” However, at a nearby school school, the teens “go on dates” with different people but don’t always consider themselves “dating” or give labels to the person of the night. SO confusing!
Now I’m sure you understand why my head’s felt a little dizzied. To compensate and try to keep my mind from spinning, I’ve been occupying my time with anything I can.
I cleaned my room (still in process—oof!).
I made strawberry coconut pancakes.
Truth: Cinnamon > syrup. Anyone agree?
I painted my nails.
I baked homemade vegan donuts (recipe to come)…
A LOT of donuts actually. I even brought some to my yoga friends! (Note: my uncle likes these sprinkles the best!)
And at midnight, when I had nothing but silence and darkness surrounding me (AKA the perfect companions of thought-wandering), I decided to bake scones. Cinnamon raisin scones actually.
There’s nothing like the beautiful aroma of cinnamon wafting through the house to warm your heart. The scones were easy enough to bake in the middle of the night (my favorite time anyway), but they also required enough concentration (cutting in the butter ugh!) to keep my mind from wandering too much. Perfect! Oh, and did I mention they’re delicious, too? They’re wonderfully soft and flakey, but not terribly dry—just like scones should be (and I should know; I’m British, after all.)
Cinnamon Raisin Scones
vegan, sugar-free, gluten-free optional (use GF flour and Ener-G Egg Replacer)
Makes 8-10 scones
- 2-1/2 cups flour
- 1/3 cup NuNaturals Stevia Baking Blend, or organic sugar
- 3/4 tsp cinnamon (or 1 tsp if you’re a cinnamon fiend like me)
- 4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup Earth Balance
- 1 cup raisins (or chocolate chips, if you prefer)
- 1 TBS Bob’s Red Mill Egg Replacer + 3 TBS water, or 1-1/2 tsp Ener-G Egg Replacer + 2 TBS water (equivalent to 1 egg), whipped with a fork
- 1/2 cup almond milk
- additional almond milk for brushing (<–vegan egg-wash!)
- turbinado sugar and cinnamon for sprinkling (optional)
- Preheat oven to 350*F.
- In a a large bowl, combine flour, Stevia Baking Blend (or sugar), cinnamon, baking powder, and salt.
- Using two knives or a pastry blender, cut in butter. (Here’s an example of what to do.) For flaky scones, some pieces can be left no larger than peas.
- Stir in raisins.
- In a small bowl, combine egg replacer mixture and almond milk.
- Add wet ingredients to dry, mixing until just combined. (Make sure not to mix too much as to develop the gluten. If you’re working with Bob’s Red Mill All Purpose GF Flour, you’re good to go.) I recommend using your hands to do this.
- Form the dough into a ball, adding just a small amount of water or almond milk, if needed.
- Place dough ball on a lightly floured surface. Using your hands or a rolling pin, roll the dough out into a 1/2-inch thick round. Cut it into 8-10 triangular pieces.
- Put pieces on a greased baking sheet or Silpat about 1/2-inch apart. Brush tops with almond milk and lightly sprinkle with turbinado sugar and cinnamon.
- Bake for 12 to 15 minutes, or until tops are golden brown.
- Cool on a rack or serve warm.