Hi all!
What a week it’s been! The hot days have been giving us summer vibes and daily requests for swimming and water gun fights. May feels full of activities and end-of-the-year celebrations. I’m looking forward to a summer routine that has us moving at a more leisurely pace.
This week’s bake was a familiar flavor combination put into a new form. Jalapeño cheddar sourdough has become ubiquitous for many bread bakers. Granted, it’s delicious, but I wanted to take those flavors and do something else with them. Moving into summer, it seems that many people shift their eating habits from loaves of crusty bread to carbs in other forms. While we eat crusty bread all the time (especially with those farmer’s market salads!), it is nice to change up the bread routine.
These scones are light, almost like a biscuit, and so full of flavors! I made a batch this morning with diced jalapeños that were labeled ‘tamed’ (I’m still pondering that one!) and a few good handfuls of shredded cheddar cheese. Everyone wandered into the kitchen while they were baking, and I barely got a photo of them before little hands snuck a scone or two. If you’re having a hard time wrapping your head around a savory scone, you’re in good company. But these have landed me firmly in the savory scone camp! They would make for such an elegant and easy breakfast alongside a few eggs and some fruit. Scones freeze and reheat beautifully, so nab a few orders to have breakfast options for the summer.
As always, my house sourdough is available to order. I use a mix of three grains that I mill at home: red wheat, white wheat, and spelt. I really like the combination of different grains and the flavors that they bring to the bread, not to mention the added fiber! It ferments for at least 24 hours, which seems to be the magic number for making bread more digestible for many who are sensitive to gluten.
If you subscribed in May, this coming week will be your last week of May breads. Watch for the June menu to drop with next week’s email, and sign up for a month of delicious baked goods! If you’re traveling and would like to have someone else pick up your order, that’s totally fine. Or, if you’d just like me to put your order in my freezer until you return, I can do that, as well. I’m pretty flexible, as long as I have a bit of notice!
Orders are open now until Tuesday, May 28th for orders that can be picked up on Thursday, May 30th at my house or at Hillsdale College, or Friday, May 31st at my house. Please indicate where you would like to pick up when you order. Payment is by cash, check, or cashapp when you pick up, or credit card when you order.