A successful first week of school and we still all have smiles on our faces! Now that deserves a trip to the Zoo. So off we went with all our “monkeys” in tow in hopes of seeing some of the summer evening events before they’re gone. And we weren’t disappointed…
Our trip lasted well into the evening and our restless “monkeys” were getting terribly hungry! The hubs came to the rescue. Apparently he came armed with his gift certificate to Black Angus (his mouth has been watering for a piece of meat lately as I’ve cut his intake back drastically).
So, what’s a gal to do at a “steakhouse” on a gluten-free and meatless diet? The only thing she can do…order a side salad and a plain baked potato. I think it’s safe to say my little “monkeys” enjoyed their meal, as did the hubs with his big hunk of meat!
I look forward to Saturdays, not just because I get to sleep in an extra 5 minutes, but I also get to bake some lovely goodies to bring to church on Sunday mornings.
Lemon-Blueberry Chia Scones
2 1/4 cups Pamela’s Baking Mix
1 tsp baking powder
1/4 cup chia seeds
4 Tbsp Earth Balance butter, cubed
1 Tbsp flax meal + 3 Tbsp water (mix and let set for about 5 minutes) or you can use 1 large egg
2/3 cup non-dairy or organic milk ( I use unsweetened Coconut Milk or Almond Milk)
1 Tbsp lemon zest
1/3 cup organic cane sugar
1 cup fresh (or frozen) blueberries
1 1/2 tsp fresh lemon juice
3/4 cup organic powdered sugar
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or lightly spray with cooking oil.
In a large mixing bowl, combine flour, baking powder, chia seeds, sugar, and lemon zest. Cut in butter using a pastry cutter or two knives. Add in “flax egg” and milk. Mix with a fork until just combined. Dough will be thick. Carefully fold in blueberries.
Bake for 15-17 or until lightly golden brown. Cool for about 10 minutes before adding the optional glaze.
For the glaze:
In a small bowl mix together lemon juice and powdered sugar until a runny consistency is formed. Drizzle over cooled scones.