Sunday, July 11, 2010

Farmers' Market Inspiration - Vegan Raspberry Scones


Well, on a rainy Sunday what else is there to do but make the rounds of the local Farmers' Markets? I love the idea of local produce and goods, and the Downeast Maine area has a wealth of local farms with everything from goat cheese to beet greens for sale on Saturdays and Sundays. Together with my husband and daughter, raincoats and cash in hand, we made the local rounds.

First stop was the Blackhouse Farmers' Market on the Surry Road in Ellsworth. This is a weekly market, held from 11-2, and featured a minimal amount of produce, but beside the various farm stalls there were woodworkers, yarn spinners, local syrups and jams, and baked goods. From a farm in Brooksville, we purchased a pint of raspberries, some beautiful little cucumbers (only 50 cents each!) and a delicious scone... more on that later. We also saw a great woodworkers' display of little wooden toy cars, the entire proceeds of which go to local area hospitals.

The second market we tried turned out to be held on Mondays, Tuesdays, and Saturdays, so I will have to attempt that one again and see if there are different vendors than the Blackhouse Market. However, in the spirit of the day we made a short trip down 1A to the Annie's Pride Market, which is open seven days a week. This is a great little store and cafe. The produce is awesome, and we rounded out our purchases with a bag of beet greens and a bag of swiss chard. There was also an appetizing menu of quesadillas in the back cafe, but we passed on that to get home for lunch instead.

Inspired by the morning's festivities, I've now baked a batch of raspberry scones, by modifying a recipe on recipezaar. I believe I've modified it enough to call it my own, so here it is!

Ingredients:
1 3/4 c. whole wheat pastry flour
3/4 c. organic rolled oats
1/2 tsp. baking soda
2 tsp. baking powder
dash sea salt
3/4 c. raw sugar (turbinado sugar)
1/2 c. vegan butter, softened (I use Earth's Balance)
2 tbsp. lemon juice
1/2 tsp. vanilla extract
1/2 c. soymilk
1 c. fresh raspberries (be generous)

1. Preheat oven to 400 degrees. Lightly spray a round baking pan with nonstick spray.
2. Mix together the dry ingredients: flour, oats, baking soda, baking powder, sugar, and salt.
3. In separate bowl, combine the softened butter, lemon juice, vanilla extract, and soymilk.
4. Add the dry ingredients into the wet, stirring gently until moistened throughout. Gently add raspberries and stir. Do not overmix, you will end up with gray-blue scones.
5. Bake at 400 degrees for 15-20 minutes, or until a toothpick comes out clean. Cut into pie-shaped wedges once cooled and serve.

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