Saturday morning has been a peaceful couple’s time for Peter and me.  The girls are now at an age that they like to stay up late and and sleep until noon or for Angela afternoon on weekends.  Peter loves this scone recipe and I have made it many times for him as energy bars, snacks, and breakfast.  They are easy and quick to make and packed with nuts and fruits, so the combinations are as varied as there are nuts and fruits.

We sit here, sipping tea, reading the paper and talking about whatever that comes to mind.  Mostly we talk about the children.  I savor and cherish these simple moments.  Ever since the children were born, I feel more acutely the transient nature of all things.  Angela will be away in college in a year and half.  There is nothing we can do to stop time from fleeting; we can only stay present and pay attention to the immediacy and fullness of life.

Nutty Fruity Scone 2.0

Ingredients:

2 cups almond flour

½ teaspoon salt

1 teaspoon baking soda

1/2 cup dried cranberries

1/2 cup walnuts

1/3 cup pistachio nuts

1 large egg

2 tablespoons honey

Preparation:

In a large bowl, combine almond flour, salt and soda.

Stir in dried fruit and nuts.

In a small bowl, combine egg and honey.

Stir wet ingredients into dry.

Use your hands to form dough.

Shape into desired shape.

(I used a little coconut flour to prevent sticking when I handled the dough.)

Bake at 350° on a parchment paper lined baking sheet for 10-12 minutes