I spent most of last week in Columbia, SC, for the South Carolina Library Association. A librarian who lives in town knows I look for new bakeries and had just the place to visit. We drove over during a session we both weren't attending anything. (Thanks Susan for letting me know and taking me!) It is the Rise Bake Shop and is definitely worth a visit! Rise Bake Shop has breakfast and lunch options, as well as breads, pastries, cookies, and spreads like blended butters and shmears. What I loved is that the flavor combinations seemed unusual and atypical. The Sally Lunn bread has a significant place on the menu, as well as their baguettes. The day I was there they also had biscoff cakelets (not the official name), a variety of cookies including a gluten-free option, english muffins, biscuits, turnovers, an enormous filled cream puff, and a cabinet of gourmet packaged treats.

I had to try the preserved lemon blended butter, so I got some with a buttermilk biscuit. The butter was not sweet but had a bit of an herb mixed in, so my treat was on the savory side. The biscuit was tender and a bit crunchy on top. Susan ordered the Sally Lunn Toast off the menu, which is the Sally Lunn bread, toasted and spread with ricotta cheese, topped with pickled peaches and thai basil. I had a bite of hers and had major order envy. In Susan's family, pickled peaches are a holiday treat, so I'm guessing they are a southern thing, but that was my first taste of them. The concept of the bake shop is "southern boulangerie" so this dish embodies that entire concept.  It was a lovely - savory but fresh tasting, and the bread was perfection - dense but not dry. at 12:00 AM 1 comment: Pumpkin Chocolate Chip Scones (low-carb, gluten-free, low-sugar)

Add this recipe to the numerous attempts at a pumpkin chocolate chip fall celebration! These are repeated flavors at JennyBakes because they are a favorite in my family. Pumpkin Chocolate Chip Scones (lower carb, lower sugar, gluten-free)
(adapted from the marvelous All Day I Dream About Food blog)

at 8:52 PM No comments: Monday, October 05, 2015

Low Carb Gluten-Free Marionberry Scones Something standard in practically every Oregon coffee shop is the marionberry scone. Marionberries were tested in Marion County, Oregon, a blend of raspberry and blackberry, and is central to the Oregon berry experience. Once you move outside the state, they are much harder to find! During our last trip to our home state, Nathaniel went to the Willamette Valley Pie Company for pie with his Dad, and learned he could order berries from them. Recently a variety of berries showed up at our door, so I had to make marionberry scones before anything else. Since I wanted him to eat them too, I had to find a low-carb recipe, which we thought was pretty great. I adapted it slightly using coconut sugar instead of a chemical - it has slightly higher carbs but I just can't stand the taste of chemical sweeteners.  I also made regular sized scones in a scone pan, which were a little hard to get out while warm; next time I make these I might just do drop scones on a pan.

Marionberry Scones
(adapted from a recipe by Carolyn at All Day I Dream About Food)

2 ½ cups almond flour
½ cup golden flax seed meal
½ cup granulated erythritol or sweetener of choice (I used coconut sugar)
1 tbsp baking powder
¼ tsp salt
2 large eggs, lightly beaten
1/3 cup coconut oil, melted
¼ cup almond milk
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