Last night I had plans on going to CrossFit. I forgot to sign up for all my classes on the weekend so when I logged onto the site I had to be wait-listed. There’s only 14 people allowed in the class at a time, and I was so bummed out. But not too bummed because they had wall-balls on the WOD for the day. No thanks.
I never did get bumped to the class. Forever wait listed. All day yesterday that is. So, instead I went school shopping for my nephews back home in Newfoundland. I got a ton of stuff and got all sorts of bargains. If you’ve got an Old Navy around you (who doesn’t, really?) I picked up a few $5 long sleeved tees for my buddies. Then I headed to H&M since they don’t have that back home and I think it’s a “cooler” store lol.
Are the little boy boxers to die for?! I got a little out of hand when I saw these. Picked up three sets. Hey, underwear is a necessity, is it not? I went to Joe Fresh right after and saw more underwear for the same price. I cringed. But then remembered that the H&M one’s were so much cuter.
The little boy jeans are just $12. Seemed like a good price. I have no idea, I don’t own any kids.
The overall haulage that I’ll be sending down to them. With some Super Mario Bros. candy and stickers of course. 
Best Aunt ever. Thankyouverymuch.
Onto the regularly programmed schedule: Blueberry Almond Scones.
On the weekends I usually try and make a special treat for us, rather than going out and buying store bought processed foods. Sometimes it’s homemade blueberry muffins, or lemon poppy seed muffins (from a mix at Bulk Barn, probably processed. Oops). But recently I’ve been testing out new recipes like the seductive raw chocolate fudge, or these blueberry almond scones.
I made these twice, and the first time I used frozen blueberries and they turned out amazing. The second time I used fresh, which were all melty and gooie coming out of the oven. You could definitely taste the freshness. I’m not sure which way I prefer the blueberries yet. But both were equally good. 
Blueberry and Almond Scones (Modified from Jennifer’s recipe)
Ingredients
¾ cup white flour
½ cup whole wheat flour
3 tbsp sugar
1 ½ tsp baking powder
¼ tsp salt
6 tbsp virgin coconut oil (or butter)
¾ cup frozen blueberries
¼ cup sliced almonds
1/3 cup buttermilk (make your own, see below)
1 large egg
2 tsp vanilla
- Preheat oven to 400º
- Fork the flours, sugar, baking powder, and salt. Spoon off the coconut oil and mix in with the flour mixture. Should be the consistency of sand.
- Gently stir in blueberries and almonds.
- In a separate bowl, whisk the buttermilk, egg, and vanilla. Pour over dry ingredients and fold into mixture until just combined.
- Drop batter in 10 triangle shaped scones.
- Bake 15-17 minutes.
Serve warm. This was my second batch of scones and they’re a little lighter because I used more white flour than whole wheat (ran out!). Yum. 
I never have butter milk on hand, so I make my own and it turns out pretty great. How to make your own buttermillk: 1tbsp lemon juice (or vinegar) to 1 cup of milk. Let sit for 10 mins til milk curdles.Â
I’ve never baked anything in the kitchen where coconut oil replaces butter, but you’d be so fooled if you made these. Thinking they were made with butter or margarine. They’re just as flaky as a regular scone but a bit more dense. Also keep in mind that coconut oil is just as high in saturated fat as butter. So use your discretion.
