Pickle Platter & Curry Ginger Scones

Sunday, another brunch day – today I’m enjoying an assortment of our homemade pickled veggies: okra, beets, garlic scapes, turnips, and jalapenos (which can be a bit of a Russian roulette). We pickle cukes and almost anything extra – but the garlic scapes & okra are my favorites! I like pickles with zing and tons of garlic (not with sugar).

 

I also veganized an awesome recipe from King Arthur Flour, which I ran across on WordPress adapted here by Cooking is my Sport: Curry Ginger scones! Oh, they were so good, this is now one of my favorite scones! I was impressed with the sweet & savory combination and the way the small amount of curry brings out another side of ginger, which I do love to use copiously. I’m not sure why but there are lovely red speckles throughout. I did a few things different from the recipe – used water and palm oil instead of dairy, non-crystallized shredded ginger root, added some oats & cinnamon (so they had a hint of gingerbread), and forgot to add the pumpkin puree somehow. They still turned out quite moist, spicier and sweeter than I’d expected.  As you can see, I couldn’t stop eating them while photographing them.