this post was created in partnership with Green Valley Organics.
during the work week
i’m an early bird,
typically up before the alarm dings.
it’s unusual indeed for it to go off,
and when it does happen,
it’s a sign i slept really well,
and the day can be considered a victory
before it even starts.
we attempted to view the eclipse on monday,
there we were,
dw & i with our shoddy recalled goggles
that we purchased weeks ago,
standing under a heavy blanket of grey clouds,
it was like Mordor,
and then right as 2:42pm was imminent
the clouds opened
and we were rained on.
not so victorious,
but hilarious regardless.
summer is winding down,
our zucchini stash is ridiculous
and every time i bite into a peach
i’m reminded that august is going away
and september is right behind it.
i’ve stashed a few peaches
and shredded zucchini in the freezer,
to make some breakfast scones in winter,
when it’s bleak and i require
some kind, any kind, of pick-me-up.
these summer scones:
this post is sponsored by green valley organics. all thoughts and opinions are my own. the first time i discovered this product, i damn near cried. dairy can be in my diet again without any adverse impact. basically, they’re making my dairy dreams come true. thanks so much for supporting the sponsors that keep morestomachblog up+running, toot-free.
Lemon Zucchini Scones or Peach Lavender Scones
makes 8 each
1 1/2 cups spelt flour
1 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg (nix if making peach lavender scones)
1/2 tsp salt
2 TBL butter, cold and cubed
1/2 cup plain, whole milk kefir
3 TBL maple syrup
zest of one lemon (1 TBL dried lavender)
1 cup shredded zucchini, wringed/squeezed dry as much as possible (or cubed peach slices)
preheat the oven to 375°F, and line a baking sheet with parchment paper.
in a mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
cut in the butter with a fork until the mixture resembles fine crumbs.
pour in the kefir and maple syrup. add in the zucchini and lemon zest. (or peaches and dried lavender)
dump the mixture onto lightly floured counter top. shape into a disk and cut into 8 segments.
transfer to prepared baking sheet. bake for 18-20 minutes, or until lightly golden.
cool on pan for a few minutes and then transfer to wire rack to fully cool.
cover well. i usually keep them in large pyrex container, in the fridge. when i’m ready to eat, i toast them just a smidge in the toaster oven for some added warmth and crunch.
4 years ago: vietnamese pickled carrots & daikon
3 years ago: blueberry swirl muffins
2 years ago: summer salsa
1 year ago: homemade chocolate covered popsicles