A storm was on the way and I could smell it in the air. “We should get to the farm when they open before the rain catches us” I said to the children. They ran to get their shoes.
The humidity, the wind, the heaviness… It was on the way.
Jon and Miren were off from school that Friday and they begged to go discover a new strawberry field. “We’ve gone to so many farms this year” Jon recounted. Yes, we have. The warm winter has been good to Florida growers – plentiful.
We visited Diane a few weeks ago. Jon’s best friend Daisy came along and the three of them picked buckets and buckets of strawberries. Strangely, it rained that day as well as I remember their muddy feet.
We also admired the bees at Sunshine Farms where we even spotted peach trees blooming and we bought delicious raw milk for ice cream. I must go back there to watch the bees one more time. They were hypnotizing.
I remembered the wild strawberries I picked as a child in the Basque Country. The berry compotes and natillas we enjoyed growing up or even the bowl of freshly picked strawberries with a touch of cream.
My grandparents had several patches of strawberry plants all around their front entrance and every Sunday, for only a few short weeks, we loved picking our own berries. Tiny and delicate strawberries that would easily bruise.
I miss them.
We arrived at D&D Farms early. The sun was shinning strong on our shoulders and the field smelled of spring.
Jon held Miren’s hand and guided her through the process of selecting the ripest strawberries. “Only the red ones, Miren. Only pick the super red ones” he said to her. “And you can even smell them to see how ripe they are. See?” he added as he buried his face on his palm full of strawberries.
“Wow…” I thought. He sounds just like me.
We also picked up colorful eggs and heirloom black cherry tomatoes they were selling on their farm stand.
“You know you can go feed the animals right?” the lady at the stand said. As fast as she said the words, Jon and Miren were running. We fed the goats, the chickens, and ducks until the rain finally came down. It was our cue.
Back at home, we rested and spent the rainy afternoon baking. “We should make some scones for Daisy” I turned to Jon. “Yes, they are her favorite, aren’t they” he replied.
Quinoa scones laced with juicy strawberry pieces. Miren kneaded the butter into the flour while Jon whisked the egg mixture. A few more turns and in the oven they went.
Natillas came after, which I made with homemade cashew milk. I have been making all my own nut milks lately and I should definitely write another post about it since I have using them in many different recipes. Cashew milk, sugar, vanilla bean, cardamom, and bright orange egg yolks.
Just like how we like it these days.
Strawberry and Quinoa Scones
makes 14 scones
1/2 cup (125 ml) unsweetened coconut milk
1 tsp freshly squeezed lemon juice
2 tsp ground chia seeds
2 tbs boiling water
1 1/3 cups (140 g) quinoa flakes (you can use GF rolled oats too), plus more for topping
1 cup (140 g) superfine brown rice flour
1/3 cup (70 g) natural cane sugar
1/2 cup (50 g) almond flour
1/3 cup (40 g) tapioca starch
1 tbs baking powder
1/2 tsp salt
10 tbs cold unsalted butter, cut into very small pieces
1 egg, whisked lightly
4 ounces (115 g) strawberries, hulled and diced into small pieces
egg wash, to brush on top
In a small bowl, whisk together the coconut milk and lemon juice.
In a small bowl, whisk together the ground chia seeds and boiling water. It will turn into a gel-like mixture. Let it cool.
In a large bowl, whisk together the quinoa flakes, superfine brown rice flour, sugar, almond flour, tapioca starch, baking powder, and salt. Add the cold, diced butter and work it between your fingers until the butter is the size of small peas and incorporated into the butter.
Mix the coconut milk, egg, and chia seed gel. Add it to the dry ingredients. Fold together until a dough starts to form. Add the strawberries and knead a few times until the dough comes together. Lightly dust your work surface with superfine brown rice flour. Transfer the dough on top and knead it until it comes together into a rectangle that is approximately 1-inch high. Cut the dough into 2-inch squares and place them on a baking sheet lined with parchment. Re-roll the scraps once.
Refrigerate the scones for 20 minutes. In the meantime, preheat the oven to 400F (200C).
Brush the tops of the scones with egg wash and sprinkle some quinoa flakes on top (optional). Bake the scones for 20 minutes or until golden brown. Let them cool for 5 minutes before lifting them from the pan. They are best eaten the same day.