OMG!! I’m currently writing this post with four layers of clothing on and wrapped in a fluffy blanket! It’s the “polar vortex” of 2019 here in Minnesota and the HIGH today is -17ºF…
Let’s face it, winter in the north isn’t all snow angels and skiing trips.
It’s more like… shuffling to your car as quick as you can and blasting your heat (if the dang thing will even start) while you scrape off the snow / ice and regretting that brilliant idea to wear your cute fluffy vest in this freezing weather… oh and you also forgot to grab your mittens so your fingers are about 30 seconds away from getting frostbite.
But, we like to focus on the positive over here! Winter is also about spending time indoors all bundled up with a good book and hot cup of tea. It’s about taking time to focus on yourself and heal your soul. It’s about slowing down and trying new things (in the kitchen)! And BAKING!!
Maple Blueberry Scones
Inspired by Thug Kitchen’s cookbook: Eat Like You Give A F*ck
I love baking and trying new things in the kitchen. Lately, I’ve been trying some recipes from the Eat Like You Give A F*ck cookbook by Thug Kitchen.
If you have never heard of Thug Kitchen you’re missing out! They have the best descriptions and cooking tips in their book. It’s written like you’re having a conversation with your best friend’s grandma who has an extreme case of sailors mouth.
This recipe was inspired by the Blueberry Walnut Lavender Scones from the cookbook. I realized it was quite difficult to find lavender and walnuts aren’t a staple nut in my kitchen. So I just swapped those ingredients with a little maple syrup (and maple extract for good measure). I also had to alter the almond milk ratio after adding the maple syrup.
Gluten Free Option!
The scones you see in the pictures are made with whole wheat flour (it’s slightly brown in color) but you can sub for Bob’s Red Mill 1:1 Gluten-Free Baking Flour. I tested this and they still turned out delicious!
Maple Blueberry Scones
|Prep:||Cook:||Yield: 12 scones||Total:|
Simple vegan blueberry scones with a hint of maple!
- 2 3/4 cups Whole Wheat Flour
- 1 Tbsp Baking Powder
- 2 Tbsp Cane Sugar
- 2 Tbsp Light Brown Sugar
- 1/4 tsp Salt
- 1/4 cup Coconut Oil
- 1 1/4 cups Plant-Based Milk of choice
- 3 Tbsp Maple Syrup
- 1 tsp Maple Extract
- 1 cup Frozen Blueberries
- In a large mixing bowl mix together the flour, baking powder, sugar, and salt.
- Add the coconut oil and use your fingers to mush it in real good. Make sure there isn't any more clumps of coconut oil.
- Add the milk, maple syrup, and maple extract and mix well.
- Fold in the frozen blueberries (the mix might turn purple/blue if they're frozen and it's totally amazing)
- Wipe some coconut oil on a baking sheet and plop the batter on there. It's best to cook them 6 at a time because they'll expand like crazy.
- Enjoy warm!
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