The restaurant I worked at throughout college changed my life. I think it would be amazing if everyone had the chance to work in the service industry at some point, because it definitely teaches you a thing or two about how you should treat other people, and gives you more patience than you ever had before.
Working in a restaurant also taught me to love REAL food. Up until that point, I pretty much relied on drive-thru windows and packaged foods you could pop in a toaster or microwave. I was a “picky” eater in the sense that I didn’t stray outside of my usual convenience foods. However, being a server changed all of that, because I had to taste the specials each night– and I realized that made-from-scratch salad dressings and sauces tasted way better than the bottled versions I was accustomed to.
Many of the recipes you’ll find here on the blog are inspired by dishes we served at that restaurant, including these scones. Our in-house baker would show up at 3am to whip up scones from scratch every morning, and they were the best I’d ever tasted. I’d describe them as a cross between a biscuit and a muffin– slightly moist like a muffin, but still crumbly and almost flaky, like a biscuit. These vegan and gluten-free scones aren’t quite as decadent, but they make a delicious Fall treat that won’t leave you with a morning sugar crash later.
I hope you’ll enjoy them!