![A Smart [Life] Style](http://images.squarespace-cdn.com/content/v1/57280a9cc6fc084300afa805/1515034372587-G7S4O9OEKTSNCDQC5WB7/IMG_2374+2.JPG?format=1500w)
One of our favorite summer activities is berry picking and today was the first day we went blueberry picking. It was also the first time for Anna and she had a blast! I am pretty sure her poop is going to blue for the next week. There is a small local farm in our town that I absolutely adore. They are family owned and operated and the current farmer is the fifth-generation. One reason I love this farm so much is that although they are not certified organic, they don't spray with pesticides. Instead, they have about a dozen or so chickens roaming the blueberry fields to keep pests away. The kids love it and so do I!
When we got home, Anna took a long nap and Ella and I got cooking! I love cooking with Ella using food she picked herself. There is something a little more gratifying in it and kids love to see the fruits of their labor (no pun intended). Today we made two new recipes that I found in a local magazine. We made super easy blueberry popsicles and we also made blueberry scones that were absolutely delicious! I tweaked the scone recipe a bit thanks to a friend who shared with me how amazing whole wheat pastry flour is to work with. The scones were so delicious and I can't wait to have another tomorrow morning with my coffee.
Blueberry Popsicles:
2 c blueberries
1/4 c sugar
1 c water
1 tsp lemon juice
1. Boil all ingredients together and let cool.
2. Pour into popsicle molds and freeze 6-8 hours before serving.
Blueberry Scones:
1 1/2 c whole wheat pasty flour
2 c organic old fashioned oats
1/4 c sugar
4 tsp baking powder
1/2 tsp salt
1 egg
1/2 c melted butter
1/3 c milk
1/2 c blueberries
1. Preheat oven to 425 degrees
2. In a large bowl combine dry ingredients
3. In a smaller bowl, beat 1 egg until frothy and add 1/2 c melted butter and 1/3 c milk.
4. Add wet ingredients to dry and stir until combined.
5. Gently fold in blueberries. Use a 1/4 c measuring cup to drop mix onto parchment-lined cookie sheet.
6. Bake about 15 minutes or until golden brown.
Makes 10-12 scones