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Have you all been having a nice Spring, so far?
I think Spring is my favorite time of year. Actually, to be more specific, there are two weeks in Spring and two weeks in Fall that are my favorite time of year. There are good days, here and there. But when I think of my favorite time of year, I only think of the perfect two weeks of Spring.
You know the weeks. I know you do.
It starts a couple of weeks after the actual start of Spring. It’s when you notice things changing:
flowers start to bloom
it starts getting brighter earlier in the morning
new, wonderful, vibrant foods start arriving at the farmers market
it is warm during the day, a crisp chill in the evening
…you feel motivated
And then, just as quickly, it’s gone.
This past Sunday… Easter… you know what woke me up? A growling tummy. I kid you not. I woke up because I was hungry. Personally, I think that is kind of pathetic.
You know what is also pathetic? My first thought upon waking….
My first thought upon waking was “if I get up, right now, we could have fresh scones in twenty minutes.” And, you know what? I got out of bed and in twenty minutes, not only did we have scones, but we also sat in the roof garden until well past noon. You can’t do that in Summer. You just can’t!
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For one thing… it’s hot in the summer. And unless you’re a crazy food blogger, most people don’t turn their oven on for the three hot months of the year.
But, I am a crazy food blogger.
Anyway, about these scones. I defy you to find me someone who would taste these, blindly, and guess that they were vegan.
Why do I even bring this up? One thing I hope to do with this blog is show people that you can be vegan and not lose taste, decadence, depth of flavor, fun, satisfaction, and on and on and on.
My intention is to never make anyone feel bad for the kind of food they eat and make. Honestly, I enjoy many blogs that are counter to how I eat. Why? Because there are incredible, amazing people out in the world that are creating amazing food and taking fun pictures to go along with it. Many of them are inspirations to me.
I want to be a good photographer. I want to be a good chef. That means learning from every single person who is skilled at doing those things. Many of them make recipes that are easily adaptable to my lifestyle. I’m not going to turn my head from amazing chefs simply because they use cheese. Just as I hope that people don’t turn away from my recipes because I make cheese with cashews and use flax instead of eggs!
Would I like more people to choose eating more vegan food than not? Yes, I would. I would like there to be a great impact to your health, your pocketbook, our environment and the animals we share it with.
Would I be happy if you tried a recipe a week….?
OVERJOYED!!!!!
I love anything lemon poppyseed and these sound awesome! I’m also very jealous of your roof garden – I live just outside of Boston and would love to have space for a garden one day, even if it’s just a small area on my roof.
These look delicious! Bookmarking immediately so I can make later.
Megan… you HAVE to make these! Seriously! They are so good, I am giving them away to friends because I will sit down and eat them ALL if they stay in my house!
I hope you get a garden someday. I really lucked out with this rental… it came with a nice (private) roof area. Slowly, but surely, I have added a plant here and there to make it enjoyable to sit out there. It’s a nice respite from the LA hustle and bustle. Thank you for your lovely comments… makes me happy! Have a good day. xo
Aaaah I totally know what you mean about those magical two weeks of spring. I’m pretty stoked on nature already, but when the earth kind of shows itself once again in that graceful period, my general enthusiasm shifts to all out reverence.
And I completely feel you on the “try one vegan recipe a week” thing. Like you, I try to open people’s minds with awesomeness that HAPPENS to be vegan or healthy on my blog. And you, my friend, are pretty much blowing minds up with these scones. YUM
Have been looking for a recipe for lemon poppy seed scones this am. and happened upon yours. Beautiful photos and a recipe that seems closest to what I would invent myself, though I am not vegan and don’t have those ingredients at home. I will make substitutions and report back. Going to try them right now…
These scones are beautiful! You’re right, I never would have guessed that they are vegan by looking at them, and I bet I couldn’t tell by tasting them, either. I read a neat article in this month’s Saveur magazine about poppy seeds right before I went to bed last month and I’m pretty sure I dreamed about those little black seeds, because I woke up craving them!
The scones were wonderful. I substituted real butter and half and half. I combined the lemon juice with the H&H to make 1 cup (just the right amount of liquid). I made more natural looking scones and brushed them with beaten egg instead of glazing them (trying to use less sugar). This recipe is going in the permanent cookbook alongside my cranberry/lemon/oat scones and the W. Wheat/ cinnamon/walnut scones. Thanks
Oh Betsy! I am so happy to hear that you liked them and were able to adapt them to your preference. With most of my recipes, it should be no issue using real butter, milk, even eggs when I use a substitute. I’m really happy you made them! Thank you.