One year ago, I decided to start a blog. One year later, I am continuing that blog. Life just gets in the way sometimes, it’s unpredictable and unfathomable. There wasn’t some huge, life-changing thing that happened to me, just a bunch of small things that added up. So, maybe 2018 will be the year when…
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As I snuggle up on my couch with a warm cup of tea, I once again breathe in the smell of freshly baked blueberry scones. Blueberry scones are not something to be whipped up at 9pm, especially on a Monday when most are reminiscing about the now seemingly long ago weekend.
Scones evokes coffee-scented mornings and afternoon tea in the sun, embodies ephemeral moments in the day. Blueberry scones especially have the unique ability to briefly put life on hold, allowing space to appreciate the simple things in life: the lovely bursts of tangy blueberries, brightened further by lemon zest and the perfect crunch of turbinado sugar.
To make things lighter and lactose-free, coconut oil and milk replace butter and heavy cream, creating an unintentionally vegan recipe for delightful blueberry scones. The coconut flavor does not overpower and in fact is barely perceptible; instead, it heightens the blueberry flavor.
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