I have a long-standing day dream. It begins in different ways, and ends in different ways, happening on different days of the week, but always consists of me sitting down as the morning sun is streaming in through the windows and finds me settling into the couch, or the dining table with a steaming pottery cup full of strong coffee, the New York Times, and a sinful sweet pastry of some sort.
This is a very rare reality because, more often than not, mornings consist of me running, riding or swimming, throwing myself into the shower, changing my clothing too many times, making breakfast and lunch to go while balancing on one leg, putting mascara on with the other. (Ok, maybe not literally.)
But the “sinful pastry part” does frequently come to fruition – sinful because of the luxurious time spent, rather than the content of the pastry enjoyed.
With my Boston taper in full swing, I have plenty of time in the morning for reading the paper and enjoying something well-deserved. These sweet scones have a texture that is all too buttery and crumbly not to be true. Just enough tart, (and with a little dollop of honey, just enough sweet,) these are not only runner friendly and indulgent, but vegan friendly as well; whole-grain spelt flour and coconut oil make these a healthy, delicious treat that won’t weigh you down or disappoint.