I assure you that one year ago ravioli was at the very bottom on my list of recipes to prioritize. With all of the countless supermarket varieties out there, why bother? Lately though as I’ve been feeling rather disappointed with the store bought versions, determination suddenly welled up to make my own. I admit it had been a while since I used my pasta maker, even though after learning how to make my own spelt pasta I promised myself that I would make fresh pasta more frequently. But as I started using my hands to gently knead the dough together, molding it into a smooth round, and then rolling it through the machine, I was reminded of how satisfying and meditative the whole process can be. It’s slow and deliberate and so calming to the soul.
The kids had a random day off from school on Monday so I woke up early in the morning to put together this baked oatmeal while they were still sleeping. By the time they woke up, the house was filled with warm apple cinnamon smells and we all knew it was going to be a good day. We had no plans until later that afternoon and while there was still work to be done in the morning, we were free to be as slow and unhurried as we pleased. Mornings like these are my favorite, partly because they are such a contrast from the usual weekday morning chaos. (PLEASE get out of bed! Hurry and finish your breakfast! Brush your teeth! Did you pack your lunch?! Where are your shoes?! The bus is COMING!)
Just a quick post for today; I had a request for these chai spice scones that I posted to instagram a while ago and thought I would post the recipe here in case anyone else was interested. These are based on my orange cinnamon scones with dark chocolate in which I swapped out the orange juice and for chai tea concentrate (I like this one), omitted the zest, and added a touch of cardamom. Simple changes, but the flavor profile is altered completely. These are exactly how I prefer my scones- whole grain, yet soft and tender, with crisp edges, crackly tops, and just subtly sweet. Although coffee is an obvious choice to pair with scones, I especially enjoy these alongside a warm mug of almond milk.
Preheat oven to 400. Line a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, whisk together the flours, sugar, baking powder, cinnamon, cardamom, and salt. Cut butter into small cubes and scatter over the dry ingredients. Use a pastry blender to cut the butter cubes into the flour mixture until it resembles coarse crumbs. Stir in the chocolate.
In a small mixing bowl, whisk together the egg, chai tea concentrate, and cream. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
Transfer dough to a well-floured surface and form two circles ¾" thick. Use a floured knife to cut each circle into 6 wedges. Transfer scones to the baking sheet, leaving at least 1" between each.
Whisk together the egg yolk and water. Use a pastry brush to brush scones with the egg wash. Bake 13-16 minutes, until golden brown around the edges.