I am pretty sure that scones are the king of confections… or, maybe biscuits… or all you Central Oregonians might say the Ocean Roll from Sparrow Bakery, and fight me if I were to suggest anything else. Well, since we can’t fight about it (due to social distancing protocol), I am sure we can all agree that bacon wins cured meats. Okay, we are all on the same page now. (Whew! Sigh, that was close)
So I think my scone love started when I lived in New Zealand. I lived and worked at one of the top restaurants in the country, and everything we used was grown on property or within just a few kms. I’m talking meat, dairy, grains, produce, all of it. It was the most incredible experience! I would go in and we would start the sourdoughs in the morning and prep for breakfast service. The owner’s mother would come down every morning and make savoury scones for breakfast and tea service. They were divine! I loved that they were fluffy, tender, and that she made them from memory, no recipe needed. The ingredients were whatever was in season today, which is a sentiment I still hold dear in my cooking.
There is always room to fudge a recipe to what you have on hand, and don’t let anyone tell you differently! This recipe was really fun to create and trying my hand at some homemade beet powder was a quarantine event! I hope you enjoy… Sarahlee did 😉