Sidonie Maroon

It’s Sunday morning, 7 a.m., the kitchen’s quiet apart from the faint hum of frog music from the meadow. 

I’m counting out degree teaspoons of Irish breakfast tea; it’s strong and a favourite with milk. Quickly, I peel a russet potato to boil, and fry 4 items of Applegate fatty bacon snipped into skinny strips. 

As quickly because the bacon’s crisp, I pressure the bits and save the drippings for the potato scones I’m testing in honor of St. Patrick’s Day. 

Irish potato scones transport me to a farmhouse kitchen, a wood desk and a pot of tae. They’re associated to Irish Soda Bread. The acid within the buttermilk reacts with baking soda as a leaven. You’ll be able to inform a buttermilk scone, versus a cream by the massive open crumb. Historically potato scones are known as farls. Farls are triangular formed scones they usually’re typically cooked in bacon fats on a griddle. That picture impressed the bacon drippings in my recipe.   

Opening the kitchen door, birdsong now joins the frogs, whereas the odor of bacon wafts outdoors. I cross the backyard to snip parsley that’s nonetheless inexperienced. Squatting all the way down to herb degree permits me to note the chickweed and nettles poking their heads up.

Now, whereas my tea remains to be scorching, I look over the recipe. 

A scone should have the right ratios of liquids to solids. Bakery scones are sometimes crumbly and dry. They need to be moist, with an open gentle inside. 

I mastered scones years in the past with assist from a Marion Cunningham recipe in “Baking with Julia.” I made them incessantly to the delight of my household, particularly with strawberry jam. Later I tailored them to a gluten-free model which yow will discover on the Meals Coop’s weblog. It’s an article all about strawberries and scones. 

I like to bake, but for the previous three years, I’ve challenged myself to diversify my elements. I name my various method Nouveau Baking, and it really works for brand new recipes and previous favorites.   

Guidelines for Nouveau Baking — welcome range into our diets 

Use elements unrelated to the grass household, not as a result of they’re unhealthy, however to open the taking part in discipline.  

Create recipes with out processed starches like corn, potato, tapioca or arrowroot.

Get rid of or scale back processed sugars. 

Have to be completely scrumptious.


Buckwheat groats, amaranth seeds, quinoa, crimson lentils, chickpeas, adzuki beans, black beans, sunflower seeds, pumpkin seeds, walnuts, pecans, cashews, coconut, flaxseed, and psyllium seed husk powder. 


Muffins, cookies, fast breads, pizza, muffins, sourdough loaves, crackers, buns, scones — and most of the people would by no means guess what they’re constituted of.   


The important thing to Nouveau Baking is utilizing a high-powered mixer, like a Vitamix, to grind the dry elements into flour. I can simply make my very own flours in seconds.

We don’t want white flour, processed starches, or added sugar to make scrumptious baked items. 

The important ingredient is an open thoughts. It’s our biggest problem — to step outdoors our consolation zones and provides new meals a strive. You by no means know when it’ll turn out to be useful to method life from a unique angle. 

Potato Scones

Makes a 7-inch spherical, lower into eight farls


1/3 cup pre-washed uncooked quinoa

1/3 cup uncooked chickpeas

2 tablespoons flaxseed

OR change the above with 11/3 cups 

all-purpose flour

2 teaspoons baking powder

1/2 tsp sea salt

1/4 tsp baking soda

1/4 tsp floor black pepper

2 tablespoons onion flakes


1/4 cup bacon drippings from 4 slices of fatty bacon. Use olive oil to make up the ¼ cup if wanted. 

2 tablespoons apple cider vinegar

1/3 cup bitter cream or yogurt

1/3 cup entire milk

1/2 cup mashed potatoes from a medium sized peeled russet potato


Crumbled bacon from 4 slices about 1/4 cup

1 tbsp minced parsley


Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Utilizing a high-powered blender or Vitamix, grind all dry elements right into a flour and sift right into a mixing bowl.

Peel a medium russet potato lower into chunks and boil till tender.

With scissors, thinly slice 4 items of fatty bacon and fry over a medium warmth till crisp. Take away the bacon and measure the lard, utilizing 1/4 cup for the scones.

Whisk the moist elements collectively totally mashing the potato. Mix the moist elements into the dry and add the bacon and parsley till a moist batter kinds.

Gently pat the batter, with damp palms, right into a 7-inch circle and rating with a knife into eight even items.

Bake for quarter-hour. Cool barely earlier than consuming.

Word: For a vegetarian various, change the bacon drippings with olive oil and omit the bacon. 

(Sidonie Maroon is the culinary educator on the Meals Co-op, Discover extra of Sidonie’s recipes at

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