Marion Berry Scones

There's a fantastic little bakery near us called Ovenbird Bakery. They have delicious vegan and gluten free treats as well as fresh artisan bread and baked goodies made with regular flour. My kids love their Salted White Chocolate chip cookies. If you are anywhere near Independence Oregon, you should give them a try.

I drove the twenty miles the other day just for a slice of their gluten free chocolate pie and a berry scone. But...no scones. Sold out by 11:00 am. They are that good.

I was forced to try recreating them on my own. After searching the web for a vegan scone, I settled on Post Punk Kitchen's Marion berry Lavender Scones.

I don't have any lavender, but I do have mint spreading wildly though my flower beds. For this recipe, I substituted the lavender for the mint and swapped out the flour for the same amount of Pamela's Gluten Free Baking mix. The flour substitution was simple and tasted good but the scones were definitely better the first day. They were so moist they became sticky on day three. If you can use regular flour, you will get a longer shelf life and a bit more crumb.

The mint substitution was fantastic and refreshing. I think you could add Rosemary, coconut, lemon peel or chopped nuts. I will definitely playing with this recipe again!

 These were delicious warm from the oven for breakfast and would make a great dessert with a little dairy free vanilla ice cream.

 So, if you're too far from Ovenbird Bakery or want to try making your own vegan scones, head over to Post Punk Kitchen for the recipe.