Blueberry Scones with Lemon Glaze

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It’s February! Happy February!

This is weird for me to say as I feel that January just started, but anywho happy second month of the year. This weekend was amazing. After a long run on Saturday, a group of friends headed to the mountains to go snowshoeing. That s**t is harder than it looks. We were all super exhausted by the end and ended the day scarfing down burgers at 5pm. I think most of us were practically passed out afterwards. Ah, married adult life. So uncomplicated when it comes to food and bedtime. If you would like to see pics of our trek, head to my Instagram account @grainandsimple. I’ll post one pic here, but will be posting more there.

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OK, scones. You’re probably thinking scones twice in a row? Yes. Correct. I can honestly say expect more in your future because they are so fun to make and taste delicious. The flavor combos are endless so just get ready.

These scones are best eaten right away if you’re using the glaze. The glaze is very light, but very sticky, so don’t glaze until right before you eat! They’re delicious without as well. Mix and match as you’d like! Enjoy!

  • 1 cup all-purpose gluten free flour (same blend as used for the previous scone recipe)
  • 1/2 Tbsp baking powder
  • pinch of sea salt
  • 1 Tbsp coconut sugar
  • 2 1/2 Tbsp cold butter, cubed
  • 1/2 cup coconut cream
  • 1/2 cup blueberries, frozen

    For the glaze:

  • 1/4 cup fresh squeezed lemon juice
  • 1 cup powdered sugar
  • zest of 1/2 lemon

1. Preheat the oven to 400 degrees F.
2. In a large bowl, sift together all of the dry ingredients; the flour, sugar, baking powder, and salt.
3. Cut in the butter with a pastry cutter (or a fork if you don’t have one) until the bits of butter are about the size of a pea.
4. Fold in the blueberries carefully making sure not to crush them.
5. Make a well in the center and pour in the coconut cream. Fold everything together carefully.
6. Pour the dough onto a floured surface and press into a loaf shape about 1 inch thick.
7. Cut into triangles and place on a parchment paper lined baking sheet and top the scones with a tab of coconut cream. Bake for 15-20 minutes or until golden brown. Set aside to cool.
8. To make the glaze, beat the lemon juice, zest, and sugar until mixed well. Pour on top of the cooled scones.

Jalapeno Cheddar Scones

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Welp. We made it to Tuesday. The last Tuesday of January. I’m not really sure where this month went, but I’m not asking questions. Living in Seattle definitely has its cons this time of year. I feel like even a drop of sunshine on the cloudiest rainiest of days gives me a glimmer of hope. I don’t mind the rain much, shoot running in the rain is awesome, but the greyness definitely gets to me after a while.

I was thinking on the walk to my bus station after work on Friday how used we get to negative things in life. Woah, this post is about scones, where the heck are you going? Chill. I work Downtown right next to one of the “sketchy” areas. It makes me sad that the homeless man that clearly is mentally unstable gets ignored every day. I hate that it always smells of urine and the sound of sirens fills the air. I hate that once I get to the bus station it reaks of weed and sometimes random people come up to me and start talking about random crap. I hope that one day I’ll have an answer on how to help the problem, but for now I want to be thankful for what I do have and will pray that the answers will slowly come. Maybe someday I’ll be able to do this through food. What a wonder that would be.

So, this week is my husband’s birthday. I am so excited because I’ve made plans to go snowshoeing with friends this weekend. More on that later, but wow I’m so excited!! Also! I’ve decided to do something crazy. I’ve decided to train for a marathon. All 26.2 miles. For some reason, I am not afraid. I’ve run 8 miles since Saturday and it’s been relitavely easy so far. I’m thankful for this newly found strength and hope it will continue through this training season. All FIVE crap months of it. Eesh.

Ok, so would you like me to shut up and talk about scones already? Well, fine. These suckers ARE AMAZING. You know how I know? My husband (who is definitely not gluten free) almost ate them all! They are light and fluffy in the middle and have a nice crunch on the bottom. They are best eaten day-of, but I highly doubt that’ll be a problem for you. They are THAT delicious. Have fun!

  • 1 cup all-purpose gluten free flour (I used a blend of 40% millet flour, 30% sweet rice flour, and 30% tapioca starch – this combo is brought to you by the great Gluten Free Girl. Look her up to read more on flour blends!)
  • 1/2 Tbsp baking powder
  • pinch of sea salt
  • 4 Tbsp cold butter, cubed
  • 1/4 cup coconut cream
  • 2 eggs, divided
  • 1/8 lb raw sharp cheddar cheese, grated
  • 1/2 jalapeno, minced

1. Preheat the oven to 400 degrees F.
2. In a small skillet, melt a small cube of the butter in a skillet and sautee the jalapeno. Cook for about 2 minutes or until soft. Set aside to cool. Once cooled, place in a bowl with the cheese and thoroughly mix with a pinch of flour.
3. Combine the flour, baking powder, and seas salt in a large bowl. Cut in the remaining butter with a pastry cutter (or a fork if you don’t have one) until the bits of butter are about the size of a pea.
4. Mix one of the eggs and the coconut cream and pour into the flour mixture. Fold the mixture until it starts to form a dough then add the jalapeno and cheese mixture. Mix until everything is incorporated.
5. Pour the dough onto a floured board and knead gently. pat dough into a loaf (about 1/2″ – 1″ thick) and cut into triangles.
6. Place the scones on a parchment paper lined baking sheet and brush with an egg wash (the remaining egg mixed with a dash of water and beaten). Lightly cover the tops of each scone.
7. Bake for 20-25 minutes or until golden brown.
**Tip: If some of the cheese happens to melt out of the scones, don’t panic! Use a sharp knife while they’re still hot and trim of the cheese. These are delicious to eat by themselves.

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Chocolate Cupcakes with Peanut Butter Icing

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Happy Wednesday!

Over this long weekend I went CRAZY in the kitchen. I mean… crazy. I think I baked more than anything else. Does anyone else watch The Great British Baking Show? That stuff is addicting. I now want to bake everything. All I think about is baking. I probably should have warned my body beforehand because helllooooo carbs!

So, today I was eating one of these cupcakes and had a Michael Scott moment FOR SERIOUS. You know that episode where he keeps calling David Wallace while he’s eating tiramisu and keeps inhaling the cocoa powder then starts choking? Yeah, ok, so today at work I took a huge bite of this cupcake and for some reason inhaled while swallowing and inhaled crumbs of cupcake while simultaneously swallowing peanut butter and my lungs froze. My boss walked in and I was literally chocking, inhaling and swallowing the little bits of air I could get while tears were streaming down my face. I couldn’t decide if I was dying or what, but once it was over I couldn’t stop laughing because it made me think of The Office. Anywho….this won’t happen while you eat these cupcakes. Maybe I should have left that story out. I am just bad at eating sometimes.

These cupcakes aren’t 100% the prettiest, but I’m really trying to get past my perfectionist nature. I really like the flavor, I’m just not a master at making icing yet!

  • 2 eggs, room temperature
  • 1/4 – 1/2 cup almond milk
  • 1 stick organic butter, room temperature
  • 1/3 cup coconut sugar
  • 1/3 cup light brown sugar
  • 1 1/4 cup all purpose gluten free flour (I used Pillsbury)
  • 1 tsp baking soda
  • 1/2 – 3/4 cup unsweetened cocoa powder (depending on how chocolatey you want it)
  • For the icing:

  • 1/2 cup creamy peanut butter
  • 1/4 cup coconut oil
  • 1 cup powdered sugar

1. Preheat the oven to 350 degrees F. Grease a muffin tin with butter and set aside.
2. Mix the flour, baking soda, and cocoa together in a medium bowl and set aside.
3. Cream the butter and sugars in an electric mixer on medium until creamy.
4. Add the eggs in one at a time blending well.
5. Add the flour mixture in slowly as well as the almond milk. You want the batter to be wet, but not runny, so be careful with the milk.
6. Once the batter is ready, pour into the greased muffin tins about 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean.
7. While the cupcakes are baking, mix the peanut butter, coconut oil, and powdered sugar in a mixer. You want the mixture to be slightly stiff. To be honest, I purposely left mine slightly under done to keep the sugar level down. To get the texture you want, add more or less powdered sugar.
8. Once the cupcakes are out of the oven, let them completely cool then ice with the peanut butter mixture. Enjoy!

This is how messy my kitchen got making these and for once I didn’t mind!!!

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