Can you imagine no rain for 10 months? Well I guess it’s something you can expect, when living in a desert city? And this weekend we finally had some sprinkle of rain. I just read about it though, didn’t see it, it was gone so fast. Funny right? I was never a big fan, but hey, the sky after as storm is incredible! Also this will be the first time David sees rain and I would prefer him to see something worth experiencing.
Anyhow, nice winter weather is perfect for exploring the city. Over the weekend we decided to visit the Alserkal Avenue, an artists hub in the middle of industrial quarter. We made a stop in the nearby ceramics workshop and saw some incredible artists and their designs. It made me want to sit behind the potter’s wheel and get my hands dirty. It would be so fun and relaxing to start playing with materials again, to crate something new with my own hands. Maybe when David gets older, as he was hungry right when the free class started and Matej took my place behind the wheel. For him it wasn’t relaxing, more frustrating. He feels more at home behind a computer, looking at numbers all day. But I did make it up to him with a lunch at Wild and The Moon, a plant based restaurant in the Alserkal Avenue. It’s a totally different Dubai, a one I like much more than the shinny one.
Now let’s talk about the Strawberry Breakfast Scones. A delicious little wedges of crumbly dough in combination with freshness of the berries. Nothing fancy, just simple flavours, but very impressive. They look adorable and take only half an hour to make. I know strawberries aren’t really in season now, but you can always use the frozen ones. Here they are actually the cheapest now, as berries usually cost quite a small fortune. The dough is made from simple ingredients, you probably have in the pantry already. And there is always an option of swapping the berries for other fruits or nuts. Make them a day ahead and bake in the morning for a breakfast to remember.
- 300 g all-purpose flour (2 cups)
- 90 g raw cane sugar (1/2 cup)
- 120 ml chilled coconut oil (1/2 cup)
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 120 ml oat milk (1/2 cup), cold
- 250 g fresh strawberries
- Maple Glaze:
- 60 g powdered sugar (1/2 cup)
- 1 tbsp maple syrup
- 2 - 3 tsp water
- Preheat the oven to 200°C (390°F) and line a baking sheet with baking paper.
- In a larger bowl combine the flour, sugar, baking powder and salt. Add softened coconut oil (soft, but not runny) and make crumbs using hands. Add cold milk and knead into soft dough.
- Divide the dough into two balls and roll them out in a circle about 20 cm (9 inch) in diameter and 1 cm (1/2 inch) thick.
- Wash the strawberries and cut into quarters. Spread over one piece of dough and cover with the second, closing together the edges. Cut into 8 wedges.
- Bake for 20 to 25 minutes, until golden on the edges. Leave to cool and brush with Maple Glaze.
- Maple Glaze:
- Combine maple syrup and sugar. Add 1 tsp water at the time to make a glaze runny, but still firm enough to stay on the scones.
Yours truly, A.