Best of MMM: Farmers Market Fancy

Every Sunday, those blueberry scones get me. I spend a ridiculous amount of thought and effort picking the most beautiful one to serve as our poster child for the day. The smell is wonderful, the most glorious fresh-baked smell. And the only catch is, I can't eat them. But last year I made a batch of light and fluffy scones that gave the traditional cream and butter versions a run on their money. Try them out and let me know what you think!

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There are few smells in this world more wonderful than that of a freshly-baked scone. It fills my Sunday mornings. Beside the array of organic fruits, vegetables, herbs, and jams we sell at the farmers market stand, blueberry scones hold their own on the table. The irony of all this deliciousness is that neither the baker nor I can actually consume these amazing scones, chock-full of organic blueberries. For her, the wheat/gluten is the deal-breaker; for me, the butter and cream overload does it. That doesn't mean I can't gaze longingly at the baked goods and try to sell them to unsuspecting market-goers as rapidly as possible :)

But when I'm home, with a bucket of blueberries, a baking pan, and an oven, there is nothing in my way from making a decent vegan blueberry scone! So, in preparation for tomorrow (..operation workplace sugar coma) and because I was selling dairy-laden scones all morning, baking my own version made the list of Sunday afternoon cooking adventures. I think they turned out pretty well!

Classic Blueberry Scone (makes 8; vg)

2 1/4 cup all-purpose or white whole wheat flour

1/4-1/3 cup sugar

2 tsp baking powder

1/2 tsp salt

1/2 cup oil (can also use melted coconut oil)

1/2-2/3 cup full-fat almond milk (can also use coconut milk)

1 tsp almond or vanilla extract (or 1/2 vanilla bean)

2/3 cup blueberries

1. Combine flour, baking powder, salt, and sugar in a bowl. Set aside.

2. Use a fork to combine oil, milk, and extract (start with the smaller amount of milk). Add to dry ingredients and continue to incorporate using the fork.

3. About halfway through, switch to a spoon and throw in the blubes (this was a vocab w0rd I learned today ;) DO NOT OVERMIX!!! The dough may be slightly sticky, but it should be really delicately soft. You don't want to work the gluten too much.

4. Plop dough on a floured surface. Form a flattish log and divide into eight triangles. Place on a large lined/greased baking sheet and refrigerate while oven preheats.

5. Bake at 375F for 25-30 minutes until just starting to brown on the edges. Some like it browner, so keep going if you want! Allow to cool or eat while warm. Yum!