It has been over a month since I last posted, in spite of my best intentions. My summer camp, as mentioned, ate up a considerable portion of each day. With our move, M and I are further away from this job, so that meant that we were up by 5:30am every morning to walk Punc, pack lunches, and get ready to leave the house by 6:30. We usually didn’t get home until 5:00 or 5:30pm, and by then, quite truthfully, it took all of my remaining energy to put together some semblance of dinner, then shower, and sleep. On the very first day of camp, I came home and simply couldn’t move for four hours. I adore my job, especially the summers, but it takes constant energy. After twelve hours of acting, blocking, stretching, singing, dancing, planning, memorizing, and leading; it was an achievement to keep my eyes open until 10:00pm.
We have one week left, but I can confidently say that this summer was the best one yet. We had truly outstanding staff and equally outstanding students. I have spoken about teaching before, touching briefly on how inspiring my students are to me, and how teenage culture is played out before me only a few years after I left it, myself. I always feel as though I learn as much from my students as they (hopefully) do from me, and this year, as always, I had several particularly inspiring students. I will not go into details–the privacy of my students is the most important thing–but I can say that, a physically exhausting as camp has been, I know after a few days of proper sleep, all of this inspiration will have me refreshed and ready to dive into our fall classes.
I did manage to have a few adventures in the kitchen, mostly inspired by our farmer’s market finds. I hope to share those adventures soon–just one more week of camp (and my birthday) to get through before the schedule returns to normal!
With all of my early mornings, filled with harried lunch-packing (though I tried my best to pack the night before, so much of our sliced veggies and fruits or sandwiches, etc would have suffered from sitting overnight, leaving me with some prep every morning) and even quicker breakfasts, it was important for me to find something quick, portable, and protein-packed. Our camp has a nut-free policy, but I rely so much on the handy protein of nut products that I often found myself searching to pack them into my breakfasts, and then thoroughly washing my hands upon arrival. These scones, with their tantalizing mix of whole-grain flours and almond meal, were the perfect fit for my breakfast bill. The scones are exceedingly flexible in terms of add-ins–I made another batch of white-chocolate blueberry scones, as well as cherry pecan, using the same recipe. Those eluded photographs, but I do have my first batch of blueberry lemon spice scones to show off. These scones freeze beautifully. I was able to grab a few, microwave for ten seconds for a quick thaw, and then carry them to eat in the car on the way into work. These scones are easily vegan.
Almond Flour Scones
Serves: 8 | Prep time: 15 min |Cook time: 10-15 minutes
- 1 1/4 c. almond meal
- 3/4 c. oat flour, teff flour, or additional almond meal (and any mixture therein of the three)
- 2 Tbsp. corn starch (or potato starch)
- 1 tsp. baking soda
- 3 Tbsp. boiling water
- 1 Tbsp. flax seed (ground)
- 2 Tbsp. milk of choice
- 2 Tbsp. honey or agave (granulated sugar may be used, but you must add an additional Tbsp of milk)
- dash salt
- 1 tsp vanilla extract (or citrus juice, for citrus scones)
- up to 1 Tbsp spices or zest of choice, optional
- up to 1 c. of add-ins (dried fruit, nuts, chocolate chips, fresh fruit, etc), optional*
*If only one type of add-in, I usually ended up using only 1/2-3/4 c. If using two types, I used up to 1/2 c. of each.
Preheat oven to 375 degrees. Line a baking tray with parchment paper.
Combine boiling water and ground flax seed in a small bowl, stir together well and allow to rest, thicken, and gel for several minutes. Combine almond meal, flours, cornstarch, baking soda, salt, and any spices (if using) in a large bowl, stir until thoroughly mixed. Combine milk, vanilla/juice, and honey and any zest (if using) in small bowl. Add liquids, plus the gelled flax mixture, to the dry mix and stir until fully incorporated. Stir in choices of add-ins*.
*For the scones pictured, I stir 1 tsp of cinnamon into the dry mixture, 2 tsp. of lemon zest and 1 tsp of lemon juice into the milk and honey mixture, and 3/4 c. of dried blueberries into the dough.
Dump the dough onto the lined baking sheet and shaped into 1 large or 2 small round circle(s). Cut each circle into eight triangles, but do not separate the triangles. Bake for 9-12 minutes, until lightly browned. Remove from oven, recut at the lines, but, again, do not separate scones. Allow to cool. Store in a tightly sealed container on the counter for up to one week, or in the freezer for up to one month.
If you would like glaze the scones, wait until completely cool, then mix 1/2 c. powdered sugar (with up to 1 tsp. spices) with 1 tsp. vanilla extract and 2 Tbsp. water or citrus juice. Drizzle over cooled scones and allow to harden.