Nesting is a real thing. I am 38 weeks pregnant and have spent the last couple of weeks saying no to all things and officially focusing only on self (and home) care. Deep cleaning, long walks, slow baking and daily yoga. That's all. And it feels amazing. One of the creations that have come out of this magical time is a new scone recipe made with our Almond Date Muesli.
This has quickly become my favorite flavor, and not just in scones. We eat it most mornings with almond milk and fresh berries. Its so simple but hearty and flavorful. It even keeps a pregnant lady full!
Enjoy!
Almond Date Muesli Scones
2 cups flour
2/3 cup Almond Date muesli
1 Tbsp baking powder
½ tsp salt
½ cup chopped dates
7 Tbsp cold butter, diced
2 large ripe bananas, mashed
¼ cup coconut milk
2 Tbsp maple syrup
½ tsp vanilla extract
Preheat oven to 400 F.
Whisk together the flour, muesli, baking powder, salt and chopped dates. Blend the butter into the dry ingredients with your fingers until it is well dispersed. In a separate bowl, whisk together the wet ingredients, and then mix the wet ingredients into the dry. On a floured surface, flatten the dough out (you can use your hands) to about 1 to 1½ inch thickness and use a round cookie cutter to cut out the scones. Bake for 15-18 minutes.
P.S., remember this weather?! If you live in Minnesota you do, because it was only 10 days ago! Lets all take a minute to appreciate how far we have come.
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