formeryelpers · 2 years ago
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Sugarbird Café, 3407 Ocean View Blvd, Montrose, CA 91208
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I’ve been a fan of Sugarbird’s scones for a long time. They’re baked by a Japanese woman and they aren’t too sweet, plus the flavors are interesting. Sugarbird recently opened a tiny, charming café in Montrose that offers tea, scones, other baked goods and sweets (e.g., meringues, brownies, pate de fruit, marshmallows) made in-house, cheese plates, and tea sandwiches. They also sell tea accessories like tea pots, cups, jams, tumblers, etc.
The scones are the highlight. They have a wide variety of classic scones (regular and mini size), filled scones, wheat-free scones, vegan scones, and vegan & wheat-free scones. The most popular scones are chocolate chip and lemon blueberry. Their teas are made with loose leaf teas from around the world.
Tea service for one ($15): Pot of tea (your choice of tea), scone, clotted cream & jam. I chose the Karina tea (Earl Grey vanilla with a blend of Darjeeling) with a black sesame white chocolate scone. The tea came in a big pot, with the loose tea placed in a tea bag. There was no mention of how long the tea had been steeping or how long it should steep. It was served with cream but no sugar. Hmmm…the tea was nice though – slightly sweet and fruity. It was nice of them to offer to refill the water but the water wasn’t hot enough and most of the tea flavor had steeped out of the tea. The scone was lovely even though the black sesame flavor wasn’t strong; it did add a nuttiness. The texture was the best part – crunchy edges but moist interior. Also, it wasn’t too sweet. The clotted cream was dense, rich, and lightly sweetened.
I was curious about the tea sandwiches but they sold out. I guess they can’t make them to order.
The shop is adorable but only has one small table inside. They normally have outdoor seating but I went on a rainy day so the tables weren’t outside.
4 out of 5 stars.
By Lolia S.
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fullcravings · 1 year ago
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GF Irish Scones
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fattributes · 10 months ago
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Vegan Blueberry Scones
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unashamedly-enthusiastic · 1 year ago
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My fellow Scotts!
When was the last time your gluten free family and friends enjoyed the comfort and joy that can only be obtained by a delicious potato scone?
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There is a very high chance that they have not known the taste of goodness since before they went gluten free. Years and years and years without a complete breakfast roll or fry up. Can you imagine!?
Would you like to bring this joy back into their life for near-to-zero effort? Of course you would because you love them and everyone deserves to be shown they are loved
Here's a 15 min recipe:
400g cold mashed potato
100g gluten free flour (self raising or plain + 2tsp baking powder)
Pinch of salt
Obtain the mashed potato by either making too much for dinner the night before or those £1 microwave packs are the perfect size
Add some salt to the flour
Mix the potato and flour until its stiff
Flour a surface and rolling pin, roll out a chunk until its about the size of a side plate
Put a side plate over and use to cut the potato into a circle, then cut the circle into quarters
Fry 'em (this can be done at the same time as the rest of breakfast if that's all gf too)
Repeat steps 4-6 until the mix is done (about 12 scones)
If there's any left you can fridge or freeze them and re-fry them the same as a pack from the shops. I have never had any left over.
Feel free to use normal flour exactly the same way for normal people, but they can also go to the shop
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glutenfreeandme · 2 months ago
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Scone circle
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morethansalad · 6 months ago
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Spring Onion Potato Scones & Cucumber Garlic Dip (Vegan & Gluten-Free)
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loftyangel · 9 months ago
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https://www.instagram.com/eguchikazuaki/
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jess-the-reckless · 1 year ago
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Back on my baking bullshit with gluten-free cheese scones.
Can't recommend this baker enough - every one of her recipes that I've ever tried has worked beautifully. I'm a big fan of her gluten-free focaccia, and pizza dough. I usually tweak recipes to suit me, but the only thing I would add to this one is when she says to combine the milk and eggs, beat them. Whisk until frothy before adding to the dry ingredients, because you want to get as much air into a scone dough as possible. For the same reason, don't overknead your dough or roll it too much: you'll knock the air out of it. A good scone dough should fart discreetly when you bang the cutter into it, releasing a soft little ffft. Bonus points if it fires a tiny puff of flour across the surface.
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1ozspite · 6 months ago
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Gluten free chocolate chip cookie scones
Disclaimer: I only measured the flour, butter, and leavening. All other quantities are approximate.
Ingredients:
1 cup 1:1 gf baking flour (I used Bob’s Red Mill)
1/4 cup instant potato flakes
1/4 cup buttermilk powder
2 tbsp brown sugar
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/4 cup cold butter
1/4 tsp vanilla extract
Cold water
Combine all dry ingredients. Cut in butter until crumbly. Freeze mixture for ten minutes (MOST important step! This keeps the butter from melting out before your gf flour gets to work). Mix in vanilla and just enough cold water to bring the dough together (yeah you can use milk if you like). Shape by hand onto a parchment lined pan or toaster oven tray. Bake at 350°F/177°C until the edges are just toasty (yes the brown sugar will make these look more browned than you would expect): 20-23 minutes for large scones, probably about 12-15 minutes for mini scones.
Makes four large scones or 6-8 mini scones
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quixoticanarchy · 6 months ago
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if you can eat bread without Problems i hope you are grateful also if you're ever thinking of giving up that ability or something uh hit me up. i don't have anything good to trade for it but i think it's my turn with the functional digestive system. pls. anyone?
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chooselovealwaysss · 4 months ago
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its finally raining
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fullcravings · 2 years ago
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Healthy Whole Wheat Pecan Scones
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laurkamkitchen · 4 months ago
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Baking with in-season peaches is always a rare treat for me, and I haven't made scones in ages, so this Minimalist Baker venture was one I was very excited about.
I doubled this, which was perhaps a bit ambitious, but I figured might as well go ham on that full bag of potato starch I had to buy. I used fresh peaches and skipped the glaze.
My dough consistency turned out perfectly, and thus the texture here did, too. These came out perfectly cakey, golden, and soft, perhaps a tad overdone on the bottom likely due to the excess of cane sugar I sprinkled over them, but otherwise wonderfully moist, faintly sweet, and not too crumbly — really exactly what I would expect and want in an Americanized scone like this. I don't know how the potato starch really played into this, but you would never guess that these were gluten free!
I was beyond pleased with how these turned out and would absolutely count this as one of my new favorite scone recipes — I am definitely going to have to try the blueberry version!
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certifiedceliac · 1 year ago
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V/GF Cardamom Scones with Dates and Walnuts (via The Vegan Harvest)
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monogramsalarm · 8 months ago
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i made myself some raspberry waffles, truly Living
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morethansalad · 7 months ago
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Vegan Wild Garlic Scones (Gluten-Free)
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