Dandelion Scone
The most tender pastry, layers of butter, bitter greens and cheese. A cheddar biscuit could never.
Flavor Notes: Cheesy, Earthy, Amber
Crumb: Buttery, moist, tender,
Perfect For: Dunking in crab soup, eggs, with a matcha latte
Ingredients and Sourcing:Carolina GroundEinkorn
Why this pastry:
Einkorn and cheese are one of the most natural pairings in whole grain baking. Greens and cheese, also a very classic pairing. But the combination of the nutty earthy flavor of einkorn, with a fruity champagne cheese, cut through with a sharp bitterness of the dandelion greens is a melody that I could sing over and over. This is a pastry that takes flavors you thought you knew, to greater heights than it could ever reach.
About the grains:
Einkorn: The oldest known grainwith human records dating back to 7500 BC. With a toasty, malted milk like flavor, einkorn is high in protein and full of nutrients, and considered to be much easier to digest as its composition of glutenes and gliadins are different from modern wheat.
The most tender pastry, layers of butter, bitter greens and cheese. A cheddar biscuit could never.
Flavor Notes: Cheesy, Earthy, Amber
Crumb: Buttery, moist, tender,
Perfect For: Dunking in crab soup, eggs, with a matcha latte
Ingredients and Sourcing:Carolina GroundEinkorn
Why this pastry:
Einkorn and cheese are one of the most natural pairings in whole grain baking. Greens and cheese, also a very classic pairing. But the combination of the nutty earthy flavor of einkorn, with a fruity champagne cheese, cut through with a sharp bitterness of the dandelion greens is a melody that I could sing over and over. This is a pastry that takes flavors you thought you knew, to greater heights than it could ever reach.
About the grains:
Einkorn: The oldest known grainwith human records dating back to 7500 BC. With a toasty, malted milk like flavor, einkorn is high in protein and full of nutrients, and considered to be much easier to digest as its composition of glutenes and gliadins are different from modern wheat.
The most tender pastry, layers of butter, bitter greens and cheese. A cheddar biscuit could never.
Flavor Notes: Cheesy, Earthy, Amber
Crumb: Buttery, moist, tender,
Perfect For: Dunking in crab soup, eggs, with a matcha latte
Ingredients and Sourcing:Carolina GroundEinkorn
Why this pastry:
Einkorn and cheese are one of the most natural pairings in whole grain baking. Greens and cheese, also a very classic pairing. But the combination of the nutty earthy flavor of einkorn, with a fruity champagne cheese, cut through with a sharp bitterness of the dandelion greens is a melody that I could sing over and over. This is a pastry that takes flavors you thought you knew, to greater heights than it could ever reach.
About the grains:
Einkorn: The oldest known grainwith human records dating back to 7500 BC. With a toasty, malted milk like flavor, einkorn is high in protein and full of nutrients, and considered to be much easier to digest as its composition of glutenes and gliadins are different from modern wheat.