Scones & A Winner


Here's the deal, I made some scones. They're pretty good. I ate them with butter and rhubarb puree and I contemplated all the variations of scones that could be made. That happened. After I made those scones I hopped on a flight to Seattle and had a really hilarious weekend at home, a weekend I'm genuinely missing right now. 

Any weekend spent at your old summer camp with good company constantly referencing  the show GIRLS is a good weekend. 
That's a fact of life. 


Back to the scones though, I made them using spelt flour that I picked up from Wild Hive at the farmer's market. (sidenote on wild hive: best polenta on the earth. It's more polenta-ey than any other polenta, it's the corniest in the best way imaginable)

After a weekend at home I have to admit I'm sort of bummed to be back at school. Thankfully I have some scones left over to cheer me up.


1 large stalk of rhubarb (or two small)
2 tbl agave nectar (or 1/4 cup sugar)
pinch of salt
1 slice of ginger, finely chopped (optional)

  1. Chop the rhubarb into small pieces
  2. Combine with sugar and salt (and ginger) in a small nonstick pan and cook over medium heat, stirring with a wooden spoon or heat resistant spatula
  3. Remove from heat when it has melted together and looks like jam
  4. Add more sugar if you want it sweeter, I like it tart
  5. Blend in a blender until smooth

The rhubarb puree really is that easy, and I've eaten it on just about everything. If you don't want scones, at least make the rhubarb. I'm begging you a little.



1 cup All Purpose flour  (plus extra for kneading)
1 cup Spelt flour
1 tbl baking powder
1 tsp salt
1/2 cup agave nectar or 1/2 cup sugar
Zest of 1 lemon
1 egg
1/2 cup Chobani (plain greek yoghurt) (plus extra for brushing on top)
1 stick (1/2 cup) of butter, chopped and kept VERY cold
1/3 cup shredded coconut, I really love this brand
1 cup of chopped fresh strawberries

set oven to 400 F
  1. Combine the dry ingredients (flours, baking powder, salt) in a large bowl
  2. In a smaller bowl beat the egg, add the greek yoghurt, lemon zest and agave nectar and stir (if using sugar, add with the dry ingredients)
  3. Add the COLD butter to the flour and rub it in with hands until it makes pea sized butter clumps
  4. Add the strawberries and coconut to the flour and toss together gently
  5. Drizzle in the wet ingredients and mix until just combined and butter is still chunky
  6. Dump the dough blob onto a floured surface and knead gently until it is no longer falling apart Again, do not overwork, this should just take a couple turns. 
  7. Shape the dough into something resembling a circle and cut into wedges. You can cut them as large or small as you'd like just make sure to cook them for less time if they are very small
  8. Spread a light coat of Greek yoghurt on the top for color 
  9. Place on a parchment lined baking sheet and cook for 15-20 minutes, check ever 5-10 minutes
  10. Eat warm with butter and rhubarb puree!

Fear not, I did not forget! Thank you to everyone who entered the giveaway. 

The (randomly selected) winner is... Claire from Live and Love to Eat. Congratulations! Please email me your address and I will pass it on to Chobani. My email again is ilanafreddye [at] gmail [dot] com

Thanks again guys!