{how you do it} Matcha-Lavender Scones

Editor’s Note: {How You Do It} is back! In general, the blog has been in a state of transformation and this recurring series is no different. When we first brought you this series, fellow local moms were writing guest posts about their kitchens, their traditions, their food. Since then we’ve made all guests regular contributors, like Dianna, and have introduced multiple new ladies, Erika, Britin, Jillian, and Christine. Now, {How You Do It} will allow the blog to spread its wings a wee bit more. We’ve begun the process of asking our favorite mom food bloggers from around the country to contribute from time to time. To share recipes, food projects, kitchen wisdom & inspiration, failed meals, local farms and food events or traditions in their neck of the woods.

First up, Celia from On Cardamom and Cast Iron. Celia & I were once blog-dating; commenting on each other’s blogs, linking to & fro but now we gmail-chat frequently and discuss food allergies and intolerances due to our familie’s needs. We are even planning a meetup in September at Southern Vermont’s Garlic Fest. Celia is an AMAZING recipe developer; I am soo looking forward to her book. (Hello Ms. Publisher is that you?! Meet Celia. Celia meet Ms. Publisher- ta da!) If you want gluten, dairy, egg-free and sometimes other top 8 allergen-free baked goods and entrees’, Celia has got you covered. She must bake & cook {NON STOP} because she has a new recipe 4 or 5 days a week. Amazing. We are so honored to have Celia take a time out from her blog to come chat with us. Enjoy! Welcome Celia- Christina

When Christina contacted me a couple of weeks ago about possibly writing a food post for the From Scratch Club, I admit I was completely flattered. It’s my first time ever writing a guest post for anyone–let alone a blog so popular as this one!  So hello to all of you local, organic food enthusiasts!  And because I’m not from around these here parts, I should maybe introduce myself.  In the blogging world, you can find me over at On Cardamom and Cast Iron–a modest little gluten and dairy-free site. Most of my time is spent either developing recipes, reviewing cookbooks, or testing for one of four lovely vegan cookbook authors. I cook. A lot. My husband says I bake “prolifically”… I suppose that’s all he can really say when I end up sending batches of baked goods with him to work. Like I said… I spend a lot of time in the kitchen.

My views on food are pretty simple, and can be roughly summed up by the following:  80% plants + 20% local, humane animal products. And as much local, in-season food as possible. We will not support unethical farming practices–specifically when there’s animal-suffering involved. Luckily we live on the edge of farm country and have access to a couple of wonderful farms that provide us with all of our meat, and almost all of our vegetables in season. We are very lucky. And still, most of my cooking is completely vegan–especially my baking.  And not just for animal welfare reasons.

You see, I think that food is to share. I cannot eat gluten or dairy. We have friends whose daughter cannot have peanuts. And I know people–such as Christina here–who cannot share food with her son that has any number of a ingredients on an increasingly long list.  When I bake, especially, I have been trying to be more conscious of the people who can’t share my recipes with their loved ones. I get very anxious going to food-centered gatherings at which I know I will not be able to eat.  I hate being the one person who eats a green salad (no dressing!). And so I really want to make foods that other people can share with me–even if I am not physically with them.  So because I’m writing this post at Christina’s request, I wanted to make food that her little boy, Miles, can eat safely–and that doesn’t taste like cardboard (as so many allergy-friendly foods taste).

Onto the recipe!

I am officially in love with scones. This is probably my fourth batch of tea scones in the past couple of weeks.  Muffins are fine, but you don’t get the satisfaction of cutting coconut oil into the flours like you do when you make scones (or pastry crust, or any number of other goodies). Scones, then, are clearly superior. Clearly.  I credit the From Scratch Club’s own Erika for this revelation. (Thank you Erika!)

I’ve had some local raw honey hanging out in my pantry for a few weeks now, and when I thought about the lavender fields I used to visit in Washington I got really nostalgic for lavender honey. Lavender and honey really are a perfect pair.   And since I’ve been eating scones as an accompaniment to my afternoon tea, what better than to add tea to the scones? Maybe matcha.  I’ve used the contents of Republic of Tea matcha tea bags here, mostly because the company is very careful about its teas being gluten-free. (Did you know that some teas aren’t gluten free? Ridiculous, huh?  It’s all those “flavorings” added.)  If you can’t find one of these flours, or are allergic–please feel free to substitute something similar by weight. Use a whole grain to replace a whole grain, a starch to replace the white rice flour.

Matcha-Lavender Scones (makes 6)

80 g superfine brown rice flour (I use Authentic Foods brand, as it’s the most finely ground.)
20 g chickpea flour
30 g “sweet” sorghum flour
40 g white rice flour
3/4 tsp baking soda
1/4 tsp fine sea salt
1 tsp dried (culinary) lavender leaves
contents of 2 Republic of Tea double matcha tea bags
45 g coconut oil
55 g honey (preferably local/raw)
1/3 cup unsweetened hemp milk (regular or vanilla)
1 tsp apple cider vinegar

Preheat oven to 400 F; line a baking sheet with parchment paper.

Whisk together the dry ingredients (brown rice flour through tea).  Cut in the coconut oil with your fingers, until the flour looks a little like pebbly wet sand.  Add the honey, hemp milk, and cider vinegar.  Stir until just combined.  Lightly flour a work surface with additional brown rice flour. Turn the dough out onto the floured surface and pat into a 1-inch-thick disk.  Dust the top with a bit of additional rice flour.  Using a sharp knife, cut the dough into six wedges. Carefully transfer the scones onto the prepared baking sheet, spacing a couple of inches apart.  Bake for 14-16 minutes, until the top is golden and firm.  Remove from the oven, and allow to cool for 10 minutes before serving.


7 Comments Add yours

  1. Celia says:

    Yay! Thank you for inviting me to write a post!

    1. Christina says:

      Yay to you! I can not wait to make these!!!!! And totally Miles-friendly- THANK YOU CELIA!

  2. Erika T. says:

    Thank you so much! It’s such a pleasure to have this post over here. I too used to have a lavender field down the road from me in Washington and I think about it from time to time. These look incredible. I actually made two types of scones for our food swap last night.

    I know what you mean about the baking for others thing as well. I know several people who are vegan or have allergies and it actually feels sort of fun and challenging to make something that will work for everyone. And now everyone I play derby with knows about the super easy and yummy vegan chocolate cake I like to make.

    1. Celia says:

      It’s not GF, but if you’re ever looking for the best brownie recipe *ever* it’s in an old issue of Veg News magazine. (It’s also ridiculously easy.) Makes a whole 9 x 13 pan. 🙂

    2. Celia says:

      Oh- PS: Where in Washington did you live?

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