Father Winter watches the children play in the schoolhouse as he stands among rocks, gems, and evergreen branches. He has been active this winter, giving us lots of snow for playing and building snowmen.
Let’s go walking in the snow
Walking, walking on tip toe
Lift your one foot way up high
Then the other keep them dry
All around the yard we skip
Watch your step or you might slip
Wednesday is bread baking day at the Little Round Schoolhouse. This past Wednesday, we baked a special treat–oatmeal nut scones. They were a hit! The children ate them happily and asked for more. These are very hearty scones and are a small meal/snack by themselves. I know it can be hard to find easy, healthy, kid-friendly recipes, so I wanted to share. Enjoy!
Oatmeal Nut Scones
- 3 1/2 cups unbleached white flour*
- 1 1/2 cups rolled oats
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/3 cup currants
- 1/3 cup raisins
- 1 cup chopped walnuts*
- 1/2 cup granulated sugar*
- 1/2 teaspoon salt
- 1 3/4 cups soymilk*
- 3/4 cup ghee*
- 1 teaspoon pure vanilla extract
*We made several substitutions, as follows:
- instead of currants, we used dates
- instead of walnuts, we used pumpkin seeds
- instead of granulated sugar, we used 1/4 cup of maple syrup
- instead of soymilk, we used homemade rice milk (cow’s milk is also good)
- instead of ghee we used earth balance (butter is also good)
Preheat oven to 375 degree F. In a large bowl, combine the first nine ingredients and mix together well. Add the soymilk, vanilla, and ghee and mix together until well combined.
Shape the batter into triangles or flatten on an ungreased baking sheet. Bake for 15 minutes. Serve warm with butter and jam. Yummy!