summer – Pretty Little Pastimes

Happy Birthday, America; you don’t look at day over 200!

If you are anything like me, than not only do you love a good themed part, but you also LOVE themed baking! I couldn’t resist baking up a little red, white, and blue breakfast to start our Fourth of July celebration. This was my very first attempt at making a homemade scone and it will certainly not be the last. They were flavorful, flakey, and just the right amount of sweetness for me. With a dollop of fresh whipped cream, I would also gobble one of these up for dessert. In fact, I am already thinking about different flavor combinations I can bake up in the future … orange blueberry, cranberry almond, chocolate-anything … yum!

Red Raspberry & Blueberry Scones

2 cups all purpose flour (reserve a little extra for work space)
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
1 large egg
1/2 cup sour cream (or Greek yogurt)
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract (optional)
1/2 cup of fresh raspberries, halved
1/2 cup of fresh blueberries
1 tablespoon lemon zest (optional)
natural honey drizzle (optional)

Preheat oven to 400 degrees. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and cut into mixture. I use two forks to break up the butter and then my hands to further knead it in. Don’t worry about catching every small piece of butter, some larger pieces are just fine.

In a small mixing bowl wish together the egg, sour cream (or Greek yogurt), vanilla extract, and almond extract until smooth. Pour the wet ingredients over the flour mixture. Fold until just combined, being careful not to over mix. Gently fold in the berries and lemon zest.

Sprinkle flour onto your work station and turn the dough onto the surface. Knead it into an 8-inch round. If the dough is too wet to work with, add a little more flour. If it is too dry, add a small splash of milk.

With a large knife, slice the dough into 8 equal sized pieces (like a pizza). Using a flat spatula, transfer the wedges to a baking sheet lined with parchment paper. Make sure dough is at least 2 inches apart to allow for the dough to spread while baking.

Bake for 15-18 minutes or until very lightly golden. Allow scones to cool for 5 minutes and then transfer to a wire cooling rack. Once cooled (if they last that long), drizzle with a little all natural honey and enjoy!

Wishing each of you a very Happy Fourth of July!

If you are lucky enough to pass by fresh pitaya at your local grocery store or market, stop immediately! Grab one of those vibrant beauties and put it in your basket! This superfruit is not only packed with antioxidants, it also carries a slew of vitamins and minerals. And don’t let the color or prickly skin fool you, the taste is actually quite mild (think kiwi) and is perfect to add to your favorite smoothie/breakfast bowl recipes.

When shopping for pitaya, commonly referred to as dragon fruit, choose a fruit that is vibrant and gives slightly to pressure. It can be a little tricky to find, but is usually kept in the exotic fruit section in the produce department. Similar to acai, food markets are now selling frozen packs as well. Keep an eye out!

Pitaya Superfruit Smoothie

1 ripe pitaya
1 small ripe banana
1/2 cup mango
4 ounces pineapple juice
4 ounces coconut milk
drizzle of natural honey (optional)

Place all ingredients in a high speed blender (liquids first) and blend until smooth. Yep, that’s it! Transfer to your favorite glass or tumbler and serve immediately.

*If you prefer a thinner smoothie, simply add additional pineapple juice. If you like it thicker, add another handful of fruit.

There is nothing like feeling energized and refreshed after nourishing your body with something healthy AND tasty. Whether you add it into your breakfast routine or use it to recharge after a long workout, this pitaya smoothie is a must try. Enjoy!