Enka:ri Farm

When I walked the field in the fall when I was in the long process of buying the farm, I was very excited to find that all around the edges of the farm there are Autumn Olives growing. They create a prolific crop of small silvery- red, tiny, tart berries each fall that birds love to eat. Fortunately the berry is edible for chickens and humans too, and I harvested many branches for the hens to snack on, and a few pounds to freeze for myself to enjoy throughout the winter.

I’ve been eating them almost daily for breakfast recently, topping yogurt with a handful of berries, a scoop of chia seeds, some rolled oats, and a healthy dollop of maple syrup.

Today though, I wanted to try something different so I looked for a stellar scone recipe and I found one I’m definitely going to stick with:

I generally followed the “Master Scone Recipe” from Sally’s Baking Addiction,  which is my kind of recipe because it explains how to make it your own,  has great comments about successful substitutions, and comes out dang delicious. I’m looking forward to trying out a series of sweet and savory farm-inspired scones! Today’s variety is:

Autumn Olive Clementine Scone

Clementine peel is one of my favorite add-ins to rice and it worked so well in these scones, too. Easier than orange zest, just finely chop the whole peel and eat the snack inside!

I subbed in Stonyfield organic plain whole milk yogurt for the heavy cream, only because it is what I had on hand. This being my first try with scones, I didn’t really know the right dough moisture/consistency and worried that it was too dry while mixing the wet/dry/add-ins, so I splashed some coconut milk, then realized the berries were thawing and the butter was melting so it seemed too wet, but anyhow I set panic aside to chill, and forged ahead, with no regrets.

The flavors were great, the texture fantastic, and since they came out of the oven at a perfect afternoon tea time, I plated up a warm scone, brewed up a pot of earl grey, stuck my pinky in the air, and enjoyed thoroughly.

What’s next:

Basil currant?

Rosemary beet?

Spinach scallion?