Well friends, I made up for the prior weekend’s purposeful antisocial agenda by emerging from my cocoon as a full-fledged social butterfly this weekend. Celebrating a friend’s birthday at The Foundry, treating Lydia’s cousin to a one-night version of the Dallas Experience (drinks overlooking the skyline at NYLO followed by late-night early morning Velvet Taco), hot dogs behind home plate at a Rangers game, North Park shopping and a Teavana splurge followed by Rusty Tacos with a visiting Fort Worth friend, Sunday brunch with Lydia and our loverly friends…whew.

I’ve also recently become a tad addicted to Instagram as of late so you can even see the discrepancy for yourselves.

Last weekend:

This weekend:

Which leads me to the below recipe, found at Sarah Bakes Gluten Free Treats. It was pretty delicious while, like all things gluten-free/vegan baking, pretty trial and error. For example, I subbed Bob’s Red Mill baking flour for her flour blend in an effort to be financially and time efficient (read: cheap and lazy). This led to more of a cupcake-like batter consistency than cookie-like, resulting in a first round of very flat, wide wanna-be “scones.” Using only about 2/3’s of the called for coconut milk and adding in a little more flour definitely helped the next time around!

gluten free vegan strawberries n’ cream scones

• 1 3/4 cups Sarah’s gluten free flour blend (Or in my case, Bob’s Red Mill gluten-free all-purpose baking flour)
• 1/2 cup organic cane sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 5 tablespoons Earth Balance vegan butter, chilled
• 1/2 cup So Delicious unsweetened vanilla coconut milk (For me: 1/3 cup)
• 1 cup fresh strawberries, diced (Even more is better!)