This week's Moment of Magic is brought to you by budding branches everywhere. I can't tell you how many people, corners, and posts I have run into walking around the past week. Continually fascinated by the daily changes of leaves emerging from their winter rest, I'm acquiring quite the arsenal of bumps and bruises, but I wouldn't have it any other way. Do yourself a big favor this week, and look up!
This week's lovely Nature Walk comes to us from a blooming Nashville, TN. There, Jason spent some time exploring his neighborhood, and taking in the colorful spring offerings. Thank you Jason for sharing your beautiful walk with us!
Thanks again Jason, for sharing!
* Last time in Nature Walks: Maquoit Bay, Maine
What do you do when there's a blizzard outside your window in late March?
You make. . .
. . . tasty, gluten free scones. . .
. . . speckled with orange zest, dipped in dark chocolate, and. . .
. . . shaped like sweet little bunnies. Just in time for Easter Brunch!
Gluten Free Orange Chocolate Scones
Recipe adapted from here
Heat the oven to 350 degrees.
Mix the eggs, honey and vanilla in one bowl. In another bowl, whisk together the almond flour, orange zest, baking soda and salt. Combine the wet and dry ingredients making sure everything is fully incorporated.
Press the dough into a slab that is about 3/4" thick. Using this printable bunny template and a knife, or a bunny cookie cutter of roughly the same size, cut out 8 rabbits. You may need to gather the scraps and press them out again to do this. I like to use a pastry knife or a wide flat spatula to help move the scones to a parchment lined baking sheet.
Use any scraps left after this to make the little wedge "carrots" by pressing them into a disc and slicing them into 8 pieces like you would a pie. Place these wedges on the lined baking sheet as well.
Bake for 10-12 minutes or until the edges are golden. Allow to cool for 5 or more minutes before moving them from the baking sheet.
While the scones are baking, melt the chocolate in a double boiler or in a metal bowl over a pot of simmering water.
Dip the wide ends of the little wedges in the chocolate and sprinkle them with sea salt when you're done.
Dip the feet of the rabbits in the chocolate and allow to cool completely before serving.
With the Kids: