Bear and I are continuing our oh-so-relaxing holiday at home with popcorn and movie nights and coffee dates in town. We’ve been sleeping in too, and that’s been heavenly. One of the things that makes me smile every day is Bear bringing me my morning cup of tea. Yesterday he spoiled me rotten by bringing me breakfast too! As the wind raged outside we were cozy under a feather bed, sipping cuppas, eating homemade bread topped with fresh tomatoes, and reading good books. Pure bliss, I tell ya. 🙂
My friend Tom sent me a box of new books to read, and I’m thoroughly enjoying this whodunit written by JK Rowling under the pseudonym Robert Galbraith.
Each day I find new treasures and this day was no different. I love these new pink spires blooming next to tiny purple orchids.
But it’s the colors that charm me most. Great swathes of yellow in a sea of green with little pops of red, purple, and blue.
Vanilla Oat Scones
1 1/4 cup whole grain flour
1 cup oat bran
4 tsp baking powder
1 tsp sea salt
1 Tbsp sugar
1/2 cup butter
2/3 cup milk
1 large egg
1 Tbsp vanilla
1 egg beaten (for brushing scones)
- Preheat oven to 450 F (240 C)
- Stir together flour, oat bran, baking powder, salt, and sugar.
- Add butter and cut in with fingers or pastry blender until mixture resembles coarse crumbs.
- In cup, whisk together milk, egg, and vanilla. Pour into flour mixture and toss gently with a fork until well incorporated.
- Dump dough onto well-floured surface and knead lightly just until dough comes together. (If dough is too wet, add more flour.)
- Press into large circle about 1-inch thick. Cut into wedges and place on baking sheet covered with baking paper. Brush tops with beaten egg and sprinkle with raw sugar.
- Bake for 12-14 minutes until scones have risen and tops are golden brown.
- Serve warm with butter or maple cream and cherries.
2 cups heavy whipping cream
1 tsp maple extract
2 Tbsp maple syrup
- Beat whipping cream until soft peaks form.
- Stir in extract and syrup.
- Chill until ready to serve.