Thursday, October 9, 2008

In the Kitchen w/ Kelly: Lemon Poppyseed Scones

I've done something peculiar. Oh, that's every day, but listen. I've switched out my morning macchiato for a chalice of Yogi green tea. I noticed a few things. Namely, that I fancied some scones.

First, for those of you on the go, the best scones in our whereabouts are those of Michael Baer (of Blue in Green--now Hot Dog Corner, 12th & Chestnut). There are some unbelievable scones sold at Greensgrow Farm, not by BAKED, but some other bakery in the Philadelphia area. Get the vanilla bean raisin. Neither are vegan, but that's where I come in.

I find great comfort in the act of baking. If you don't, go straight to the next post. The incredibly easy lemon poppyseed scones from Meg's Vegan Recipes require little-to-no finesse in the kitchen and are made on pennies. Brush the tops with some soy milk and sprinkle with sugar if you want, but I like mine only slightly sweet.

While I wait for them to bake, I practice this shimmy that Frankie Manning taught me. Let me see your Shorty George.

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