delightfully, our july has been quiet ~ not many plans in the calendar, nothing stretching us from one place to another. the only pressing standing date we have are saturdays, which is csa pick up day, but even that is nothing but a slight blip to our everyday living.
so, instead, we spend moments together in the kitchen, or doing the seemingly unending chore of unpacking: cleaning, organizing, discarding, merging. we promise ourselves movie date nights: i dress up, wash my face, comb my hair -- normal daily appearance chores i do for work but come the weekend, i seem to lose all motivation for grooming. if we're able and lucky, we might meet up with friends for lunch, a drink, or recently, a boat ride on the bay. what was supposed to be a simple afternoon spent on the water with chums ended up being a hilarious afternoon spent in the water, myself in my knickers, as i did not even think to bring a bathing suit.
thank god for friends who are more like siblings, unplanned days, lovely times spent in the company of the one we adore, and for these sweet treats. the day after our jaunt in the bay we found ourselves completely at the mercy of the weather. scorching hot and not at all nice outside, we turned the AC on full blast and then countered it by turning on the oven to bake these. they're wonderfully subtle, not at all sweet, unless you drizzle on the icing, which is completely optional, obviously, but more importantly, perfect to snack on while you do nothing during this perfect month.
Lime Poppy Seed Scones
adapted from Rosewater & Thyme
2 cups bread flour (you can use AP, or whole wheat)
1/3 cup brown sugar
1 TBL baking powder
pinch of salt
1 stick soy margarine, cold
1/2 cup - 1 cup coconut milk, cold (or any other non-dairy milk)
2 TBL poppy seeds
zest + juice of one lime (use organic since you're using the zest)
preheat oven to 450F.
in a bowl, combine flour, sugar & baking powder. with your fingers cut the margarine into dry ingredients, until crumbly. add the juice, mix sparingly. add in the poppy seeds & again mix. then add in the coconut milk, you may not use all of it, it's all about the texture of the dough: it's supposed to come together but it's not overly wet. on a very well floured surface, shape dough into a round or square. cut into wedges or small squares. place onto cookie sheet, a few inches apart and bake for 12-14 minutes, until golden brown. you can brush them with remaining milk or egg wash. allow to cool.
for frosting, i did not measure. again, it was about the consistency. mix the lime juice with powdered sugar until dissolved, drizzle over scones.