We both love waking up early. Even on Saturdays. There’s something so serene and peaceful about looking outside before the sun has even risen. I’ve always loved taking advantage of this little window of opportunity in the day – to sip my morning cup of coffee while catching up on my favorite blogs, going for a walk, or simply enjoying tea and a scone on the carpet in my condo.
Finding time throughout the day to relax – or reduce the stimulation of the sympathetic nervous system, which is responsible for the “fight or flight” response – is so important for your overall wellbeing, too. The relaxation response helps to lower blood pressure and lessens muscular tension.
We hope everyone has a wonderful and relaxing weekend!
Whole Wheat Cherry & Almond Scones
This scone recipe was inspired by our friend, Sharon Palmer’s recipe for Peanut Blueberry Scones – these scones have just a touch of sweetness and aren't too heavy at all. We prefer to eat them on a lazy weekend morning paired with an almond milk latte. But, they are equally as good as a grab-and-go breakfast on a busy weekday morning.
2 ½ cup whole wheat flour
½ cup sugar
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon vanilla
¼ cup canola oil, expeller pressed
1 cup low-fat (2 percent) milk
¼ cup Frieda’s Bing Cherries
½ cup slivered almonds
- Preheat oven to 375 F.
- Mix together flour, sugar, baking powder, and cinnamon.
- Stir in oil and milk.
- Stir in cherries and almonds.
- Spray a baking sheet with nonstick cooking spray and arrange heaping spoonfuls of dough on sheet.
- Bake for about 18 – 20 minutes, until golden brown and cooked through