May 12, 2015 in scones, whole grains, rye, spelt, flour, spelt flour recipes, spelt flour scone recipe, rye flour scone recipe, brunch, breakfast.
Wherever you [are], there you are.
Living in the country is lovely in the warm weather. Living in the country when cooking and writing about food for a living is a very good thing. Living in the country gives me access to ultra-local, seasonal ingredients, plenty of great trails to explore, a large kitchen to use, a spacious home office with a ginormous window (thatâs a 5 second commute from my bedroom), and a backyard filled with lush greenery and blossoming trees. My home is only a 10 minute drive to the lake if I want to stare into the open waters, think, and eat an ice cream cone while my hair flies into my mouth and gets all sticky because the pier is windy.
I have great memories as a kid here, too. I could chase the ice cream truck without being run over because everyone drives nice and slow. I could have birthday parties in my backyard. I could build incredible snow forts and walk to the toboggan hills. I had a large room of my own where Iâd climb out onto the roof, as well as a âsecretâ under-the-stairs hideout in my basement where I could pretend I was in the show, Ghostwriter, draw on the walls, and eat Little Debbie Oatmeal Creme Pies that were supposed to be for school snacksââand think my parents didnât know about it.
Living in the country as a 27 year-old woman, however, has downsides. Itâs isolating at times and frustrating because I canât see my friends without driving for nearly an hour. Itâs not a hot bed for dating, which isnât at all (at all) a priority of mine, but you know, I have feelings too. And sometimes I feel chronologically older than I really am (I donât mean physically).
Will I move out of the country? I think I will, eventually, but today, here I am. Here I am, eating scones, drinking tea, and enjoying the smell of lawn clippings, baby crabapple blossoms, and the chives and mint in my garden. The soundtrack is a mix of a lawnmower, basketball bounce, and chainsaw (sample that).
And living in the country during berry season is even better than you could imagine. Barrels of blueberries can all be yours for the price of $20.
Well, good news: itâs nearly berry season and I live about 5 minutes from two blueberry farms. I favour one over the other because they have a great horse barn, chicken coop, and dog that comes to greet you when you pull in. Every year I think, Iâm going to accidentally run over that damn dog. Never happens; farm dogs are sharp.
With the heat this past week, Iâve been reminiscing about last yearâs berry season in the country, so I did some berry scone baking on Sunday to crush my craving. At first bite, I knew I had to share the recipe on the double. When I took a corner off while waiting for the kettle to boil, I said (audibly), oh my god. I was alone (technically I was with the dog, but sheâs used to being talked to). Food blogs were made for sharing recipes like this one. Itâs adapted (pretty heavily) from my hero, Martha. No last name required, I imagine.
I used rye and spelt flours, common in Scandinavian baking, full of nutty, floral, whole grain flavour, along with berries and butter.
Itâs an amenable recipe, too. Replace the measure of berries in here with a seasonal soft fruit of your choosingââpeaches, plums, even cranberries come winter would be lovely. I used a frozen mixture of blackberries, blueberries, and raspberries. For my Canadian readers, I highly recommend you buy a bag of this at your nearest grocery storeââthe berries are fat, full of flavour, and keep their shape, even upon defrosting (which you donât want to do for this recipe, but tumble some thawed baubles over a snowbank of yogurt and youâll think itâs mid-Augustâ¦in May).
However versatile this recipe may be, these are proper scones made with organic butter and wholesome flours. Donât go shaking those things about, sâil vous plaît. Keep it real.
To serve, I recommend this: dollop a cloud of full-fat sour cream on top, sprinkle with a touch more coarse sugar, and make a cup of strong earl grey tea.
When making scones, you better be prepared to eat scones, because warm out of the oven, day-of is best. Cancel your dinner reservationsââyou will undoubtedly spoil your appetite with these. Undoubtedly and happily.
I'm the cookbook author of Whole Bowls (Spring '16) & Pumpkin (Fall '16), creator of the food blog Yummy Beet, and a nutritionist. My recipes are vegetable-focused using accessible, real-food ingredients.