Joy the Baker's Strawberry Cream Scones (GF & V)

Joy the Baker is one of my favorite bakers in the world. You can trust that all of her recipes are going to be completely delicious. Unfortunately, she is not gluten-free or vegan, so sometimes I have to make adjustments. (I am not technically vegan, but I am allergic to eggs and partially to dairy, so some of my recipes are.)

I have already made these scones twice, and everyone I have shared them with has loved them. Even my skeptical gluten-free eaters loved these scones. They are sweet, but not too sweet, fluffy, soft, and nutty in flavor.

Another thing I love about these scones is that they are incredibly simple to make. If you are debating between these and pancakes this weekend, go with these. They are just as simple and are a good change from pancakes or muffins. They are also quite healthy, with only 1/3 cup of sugar for the entire recipe. I also used coconut cream instead of buttermilk, so you get healthy fats in there too.

Go ahead and make these already!

Strawberry Cream Scones
Adapted from: Joy the Baker

Ingredients:
1 3/4 cup almond flour
1 1/4 cup gluten-free all purpose flour (I used Jules)
1 tbsp baking powder
1 tsp salt
1/3 cup coconut sugar (or granulated)
1 tsp of pure vanilla extract
1 1/3 cup of coconut cream** plus more for brushing the top or for whipped cream
3/4 cup of coarsely chopped strawberries
Turbinado, granulated, or brown sugar for topping

Directions:

1. Place baking rack in upper third of oven and preheat to 425 F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, salt, and sugar.
3. In liquid measuring cup, mix vanilla extract and coconut cream.
4. Drizzle cream into flour mixture and slowly toss ingredients together until incorporated but still slightly dry.
5. Add strawberries and continue gently tossing until cohesive, but not overly sticky. 
6. Dump the dough onto a lightly floured surface and knead dough to 3/4 inch thick.
7. Use a small biscuit cutter or small glass lightly floured to cut 1 1/4 inch circles from the dough.
8. Brush each circle with coconut cream and sprinkle a generous amount of turbinado sugar on top.
9. Place 1 inch apart on baking sheet and bake for 11-13 minutes or until golden brown.
10. Remove from oven and serve warm with chilled coconut cream on top.

**Trader Joe's makes this excellent Extra Thick & Rich Coconut Cream that comes out of the can exactly like whipped cream if you do not shake it. I used this in my recipe mixed with a little almond milk to make it like buttermilk consistency and used the rest on top of each scone. Preserves go really well with these too.

Enjoy!!

Athens Farmers' Market

Farmers' Markets are amazing. Period. It is a dietitian's Chuck-E-Cheese. That might be a poor reference... those things are creepy. Athens has a really great farmers' market on Saturdays that I haven't been able to go to, but I go on Wednesdays instead. It is smaller but still fantastic.

Farmers' Markets are great because you are supporting local farmers, therefore, your city or town. At most Farmers' Markets, you can find vendors who are Certified Organic or Certified Naturally Grown, which means you know how they are treating your foods and they are not genetically modified. Another great thing to note is that you get more nutrients from foods that spend less time from when they are picked until you cook them. At grocery stores, most of the food has traveled a long way to make it onto your shelves, so their nutrient content has decreased. This is not usually the case at farmers' markets; they pick their food that day or maybe the day before. So, seriously, go check out your local farmers' market. Odds are that there is one near you or maybe you grow your own, which is even more awesome.

And here is what I came home with the first time I went to the market. Lacinato Kale, shiitake mushrooms, mint, and gomacio (a Japanese seasoning made of sesame seeds, garlic, dried seaweed, dried kale, and black pepper).

The second time I went, I came home with onions, radishes, lacinato kale, and the most delicious strawberries I've ever had. 

It's so exciting to know that your food is nutrient rich, where it came from, and that it's healthy for you. You feel good about what you are eating, which should honestly happen every time we eat. 

Another thing to note is that Farmers' Markets usually have some type of ethically and pasture-raised, hormone-free meats there too! They are always a great price and taste incredible. I picked up some grass-fed ground beef and pasture-raised groud pork when I was there too.

Enjoy the experience!

xoxo Britney