In the year or so prior to going gluten free, my breakfasts typically subsisted of a latte and a massive blueberry or lemon curd scone. Aside from a bowl of yogurt and fruit – it’s one of the most fulfilling breakfasts I can think of. So after going gluten free one of my first priorities was to learn to bake scones with a new selection of flours.
My first attempt at scones (actually the first gluten free thing I ever baked) was made with 100% white rice flour. They were fluffy but incredibly gritty – not what I remembered. So I continued to experiment and by year two, I got to what my husband and I call “scookies”. These were treats that tasted like scones, had the right consistency, but flattened out like a cookie. It was year three when everything finally fell in place after my mom gifted me a cast iron mini-scone pan. Turns out, this makes all the difference for well-shaped gluten free scones.
Compared to the other two Seattle neighborhood farmer’s markets I’ve shared with you so far (Phinney Ridge and Ballard), I find the University District Farmers Market to be serious business. Perhaps as the oldest and largest farmers market in the city – it’s built a strong reputation as the place to come for all sorts of unique finds. It starts earlier than most of the other morning markets and it’s so full by opening hour, signage gently encourages shoppers to allow the vendors time to get their stalls set up before pouncing on the goodies.
Even though it’s not practical for me to walk to this market, it’s unique set of vendors has drawn me in to making my way there early ever Saturday morning (but I patiently wait for opening hour before entering). On a recent visit, my haul included sheep milk yogurt (packaged in reusable and returnable mason jars) sold by Glendale Shepherd, foraged huckleberries from Foraged and Found, and another jar of honey from Seattle Urban Honey.