I am crazy about Valentine’s Day. All the pink, red and fuchsia stuff. Boxes of chocolate. Pretty little cards. This heart-filled lunch. Okay, I might have gone a little crazy with my heart-shaped cookie cutters. The sandwich is an open faced Canadian bacon and swiss cheese delight. I toasted it slightly in the oven—just enough for the melted cheese to stick on two slices of heart ham. The scone is from a batch I made for today’s preschool snack: whole grain strawberry orange with a little blood orange glaze. I based it on this recipe with some modifications. I left out the dried fruit, swapped half of the milk for pureed strawberries and added orange zest, because I have oranges for days thanks to two extremely prolific trees. I used half butter and half coconut oil and they turned out amazing. The little hearts are a slice of apple and two pieces of homemade berry gummy snacks. The gummy snacks were made with frozen berries, applesauce and gelatin. I know that gelatin grosses some people out, because it’s made from hooves and stuff. Well, I just try not to think about that, because I love to have fun with gelatin and Jello and jiggly stuff. I haven’t yet experimented with plant-based gelling agents like agar agar (If anyone knows how this works, let me know).
This is the last lunch I’ll be making for the week, because tomorrow we’re taking a little road trip up to San Francisco to visit awesome friends and to meet my adorable new nephew. Have a wonderful Valentine’s Day and weekend. Kisses!
Whole Grain Strawberry Orange Scones
- 2 cups white whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 5 tablespoons turbinado (raw cane) sugar
- 5 tablespoons coconut oil (or butter)
- 1/2 cup plain Greek yogurt
- 1/4 cup milk (I used almond)
- 1/4 cup pureed strawberries
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- the zest of one orange
- Preheat oven to 350°
- Combine the yogurt and baking soda in a small bowl and set aside. The yogurt will go crazy when you add the baking soda: it will fizz up and expand due to some amazing food chemistry.
- In another bowl, whisk together the flour, baking powder, sugar, cinnamon, orange zest and salt.
- Drop solid coconut oil (or butter) into dry ingredients one spoonful at a time and break apart with your fingers as you mix it into the flour. You could also use a pastry cutter, but I find it goes faster if you just use your hands. Fold in milk, strawberry and yogurt mixture.
- Place dough on a surface dusted with flour and roll out until it is 1/2 inch thick. The dough will be easier to work with if you chill it slightly (3o minutes in the fridge). You can use a cookie or biscuit cutter to make cute little shapes, or you can just cut the scones into traditional triangles.
- Place on baking sheet lined with parchment paper or a silpat. Bake for about 15 minutes or until light brown.
- If you are feeling decadent, you can drizzle on a little glaze made with confectioner’s sugar and orange juice.