Allergen warning: We do process wheat/rye/spelt flour on-site, both milling and baking breads, so if you have an anaphylaxic issue with gluten or something where very trace amounts of wheat/spelt/rye could cause you issues, we would not recommend any of our products.
In many ways, we are most proud of our scones, because they allow us to showcase the delights of what we cultivate ourselves, from lilac-infused honey to jostaberries and edible flowers like marigold, calendula, chrysanthemum, cornflowers, and candied violets.
Each week, we’ll have different flavors of savory scones on offer highlighting the change of the season. In particular, we aim to bring you flavors you didn’t know existed!
The base of this scone we owe entirely to chef and food creator Miyoko Schinner. Her gluten-free waffles have been tweaked to provide the dry ingredients, while her truly game-changing butter recipe is what allows this traditionally cream-heavy item (and many or our other baked goods) to work so well in a vegan context that non-vegans are always very confused.
This is a single serving of this product.