After a long week of diapers, bottles, scraped knees, and Lego towers, I'm ready for the weekend and some fresh air. I'm hoping to cram into one Saturday afternoon some quality S time, a bundle of errands, a hike up South Mountain, and to put a finish to the cheery chair project {one can eat only on the floor so many times before she wishes for a seat}. I also look forward to baking and tasting a new scone recipe. This week's breakfast:

Pineapple Scones
2 C all-purpose flour
1 T baking powder
1/4 t salt
1/4 C butter, chilled
3/4 C coconut milk
1/4 C honey
1 egg, beaten
1 8-ounce can crushed pineapple, drained
1 orange, zested

Preheat oven to 375 degrees.

In a medium bowl, mix flower, baking powder, and salt. Cut in chilled butter until mixture resembles course crumbs.

In a small bowl, mix coconut milk, honey, and egg. Stir into the flour mixture. Fold in pineapple and orange zest.

Divide mixture into twelve round pieces and arrange in a single layer on an ungreased cookie sheet.

Bake 15-20 minutes or until golden brown.

Happy Weekend Everyone! Enjoy!

No comments:

Post a Comment