A long day today, starting with 5 batches of whole wheat and olive oil scones for the volunteers at a Habitat for Humanity build, and ending with a stint as traffic reporter on the Homestretch (CBC Radio One), which always means I don’t get home until around 6:30. I planned to pick up some sour cream for peroghies but once in the car lacked the gumption. We ate frozen spinach pizza instead. (There is this President’s Choice Chicago-style deep dish pizza that has a ton of spinach on it, then a small amount of mild, chewy mozzarella, topped with tomato sauce. It’s the least greasy pizza I know, and W will eat a ton of it despite the thick layer of green stuff. Tonight a handful of raisins made a surprise appearance thanks to W.)
However. I did get some requests from volunteers for the recipe for the scones we had at coffee break, and I am just too happy to oblige. After all, they did account for a large chunk of my caloric intake for the day. (Quality control is important.) You know those little packets of coarse Sugar in the Raw? They are perfect for sprinkling over the top of your scones before you bake them. One packet is enough for one batch.