I recently went to the farmers market and found the most beautiful Santa Rosa plums. I don’t know why, but as I was wandering around the market thinking about what I could make with them, the idea of scones kept simmering to the surface.

I think, perhaps, because we are entering a time of cooler nights (and mornings), I am looking forward to making many cups of warm tea to share with anyone who happens to be nearby. And maybe because I’ve been thinking about tea, I’ve been subconsciously thinking about scones. See how the wheels in my head turn round and round and inevitably land back in the kitchen?

If you don’t want to use fresh fruit, you could also include dried fruit like dates, apricots, dried blueberries, cherries, currants or cranberries. You can also add all kinds of fresh and dried herbs, and any kind of nut. You can make scones savory by adding cheeses like cheddar or Parmesan and chives or bacon.



Marianne Sundquist is a chef, writer

and co-founder of Stokli, celebrating nourishing goods from the high desert (stokli.com). Find her on Instagram

@marianne__sundquist and email

her at marianne@stokli.com.

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