To warm things up a bit, I turned on the oven and baked. Made me some luverly scones, tiny morsels of melty goodness to cheer my damp soul. The original recipe is courtesy of Karina, master-mind behind gluten-free goddess. I made some changes (as always) to accommodate what I had in the pantry, plus for personal taste. Details below, in case you are in need of a little toasty good will.
Cinnamon-Raisin-Dark Chocolate Scones
Preheat oven to 350 degrees
Cut in with a pastry cutter or two butter knives:
Add in and beat to mix:
Note: if the batter is still too dry, add in small amounts of coconut milk until you have a stiff, but not sticky, dough
Add in for some va-va-voom:
organic raisins and dark chocolate chips, enough to fill 2/3 cup measuring cup.
Stir the dough to distribute them— dough will be stiff.
Divide the dough into eight equal parts. Place the eight parts of dough on a greased or parchment-lined baking sheet and pat them into rounded shapes. You can be strict and uniform or pat away free form (notice in the photo, I went the free form route).
Place the baking sheet in the center of a preheated oven (350 degrees) and bake the scones for approximately 15 to 20 minutes, until they are set and slightly golden (baking times may vary depending upon the size / thickness of the dough).
Serve warm from the oven. You might want to spread a little butter and/or jam them.
Makes 8 scones.