Featured Recipe

Check out our page every month for our favorite recipe with some seasonal produce! This month's recipe is...

Ingredients:
Scones:

1 1/4 cup whole wheat pastry flour

1/4 cup almond meal (or sub 1/4 cup more flour)

1/4 cup old fashioned oats

1/2 Tbsp baking powder

1 Tbsp brown sugar

1/4 tsp salt

1 tsp pumpkin pie spice

1 stick cold butter, cubed

1/2 tsp vanilla extract

1/4 cup almond milk (or whole milk, cream, or buttermilk)

1/4 cup pumpkin puree

1 egg

Maple/Molasses Glaze:

1 cup powdered sugar (use ½ cup for molasses glaze and ½ cup for maple glaze)

1 Tbsp molasses

1/2 tsp maple extract

1-2 Tbsp unsweetened almond milk ((or whole milk, cream, or buttermilk)


Instructions:

Preheat oven to 400 degrees (204 C). Add flour, oats, almond meal, baking powder, brown sugar, pumpkin pie spice, and salt to a food processor and process until well combined. Add butter and pulse until pea-sized. Transfer flour mixture to a large bowl. In a separate bowl, whisk together the almond milk, pumpkin puree, eggs and vanilla extract. Add wet ingredients to the dry and mix until just combined. If it's still too sticky, add a bit more flour. Transfer to a floured surface, working with well-floured hands, and delicately pat into a 1-inch thick circle. Cut into 8 even sections and transfer to a parchment or silicone lined baking sheet. Bake for 22-24 minutes or until the bottoms are light golden brown and they look a little toasty on top. For the molasses glaze, mix milk and ½ cup powdered sugar with molasses and stir until desired consistency. Make maple glaze in similar manner using ½ cup powdered sugar and maple extract. Remove from the oven and let cool on a cooling rack for at least 5 minutes before applying the glaze - they should be only slightly warm to the touch.

Asparagus Casserole
Lamb Meatballs in Pasta Sauce
Broccoli and Cheese Soup
Turnip Slaw
Kimchi Creamed Greens
Rosemary Roasted Potatoes
Show More

©2019 by Stillwater Farmers' Market.