I found a new favorite book hanging out in the racks of our local library. To be honest, I was most attracted to the cover design (I'm a lot like that with selecting wine--picking it because of the pretty label).
Feeding the Whole Family by Cynthia Lair has some great recipes that incorporate whole grains into meals for families (including babies). Over the weekend, I made the blueberry scones, since blueberries are starting to come into season.
I adapted the Lemon Cranberry Scone recipe a bit, using blueberries instead of cranberries and yogurt instead of buttermilk, but they still came out great.
Lemon Blueberry Scones (adapted from Feeding the Whole Family)
~2 cups whole wheat pastry flour
~1/4 cup unrefined sugar or brown sugar
~2 tsp non-aluminum baking powder
~1/2 tsp baking soda
~1/2 tsp sea salt
~6 tbsp cold butter
~3/4 cup fresh blueberries
~1 tbsp lemon zest
~3/4 cup plain yogurt (or buttermilk)
~1 tsp lemon juice
Preheat oven to 350 degrees. Mix flour, baking powder, baking soda, salt in a bowl until well-combined. Cut in the butter with a fork or knife until you have "pebbly" crumbs. Pour in the yogurt and lemon and mix until combined. Add lemon zest and blueberries.
Flour a surface and turn out the dough onto it. Knead a few times, then pat into a circle. Cut into 8 wedges and transfer to a greased baking pan. Bake for 25-30 minutes.
Also on the cooking front, check out our radish harvest! They're quite spicy, but oh so good.