Like that period in my life during high school when it took me 30 minutes to complete my extensive bed time routine, which involved the opening and closing and locking and double checking of every door in my house.
Like that time from kindergarten to grade 4 when I cried everyday before school.
Like that time when I compulsively saved every cent to buy a wiener dog.
These grooves/habits/routines apply to my eating as well.
Like that time when I ate only Just Right breakfast cereal - for every meal. I craved it so bad... it was... Just Right. And here's the kicker - I ate it dry. Yeah no milk for this girl. I would pour literally two cups of cereal in a ziploc bag with a spoon and take it to work for dinner. This went on for months. And then one day I just wasn't eating it anymore. Haven't had any since, actually. (Put on list of things to do for when I visit Toronto)
And then there was that time I only ate avocado on toast with tomato. Oh wait... that one is still going on.
And of course there was that summer that I made scones like every three days. That was by popular demand though. The demand from Sean.
Anyway, it seems like I get into routines but then I drop them suddenly without reason and never look back. I haven't made scones in what feels like forever. So this recipe had to happen.
It should happen for you too regardless of your current food routines.
Sean loves it when I stack my food.
Blueberry Scones adapted from here
1 1/2 c. white flour 1 1/2 c. whole wheat flour 1/3 c. raw sugar 1 tbsp baking powder 1/2 tsp salt 1 1/4 c. coconut milk 1 c. blueberries
Preheat oven to 425*F. Sift the flour together with the baking powder and then mix in the salt and sugar. Now add cold coconut milk and mix until just combined. Fold in the blueberries or fruit of choice and gather the dough into a loose ball. Turn dough onto a floured surface and form into a circle or square or rectangle or whatever about 3/4 inch thick and cut out 8-10 scones in whatever shape you please, traingles, circles, it don't matter. Brush some extra coconut milk on top and sprinkle with extra sugar.
Place on a baking sheet lined with parchment and bake for 15 minutes - 20 minutes or until golden brown.