You got a peek of this week’s Sweet Freedom treat covered in strawberries on my last post. Ricki’s Lemon Berry Scones are so light and absolutely bursting with fresh lemon flavor. The recipe bakes up six huge scones.
I really really wanted to bake these for my lemon lovin’ mom, even though I had apparently eaten all my fresh blueberries and I let my strawberries get moldy. Thankfully I have a big sack of dried mixed berries and they were an excellent replacement for the fresh ones. As I said, the scones are quite big, so mom and I split one, and mom provided fresh, non-moldy strawberries for the top.
I know I keep making changes to these Sweet Freedom recipes, but they’ve all been honest mistakes. I don’t think Ricki’s recipes need any alterations. I just consider my changes a testament to her perfect recipe writing, which allows for adaptation and screwups!
By the way, I fixed the Carrot Ribbon Salad recipe in my previous post into a more readable format. I made the recipe Mexican style, but the original recipe was Asian style with sesame oil and sesame seeds – yum! Lots of you commented on it. Please let me know if you try either version.
Finally, thank you to everyone who alerted me that my posts (and others) are being uploaded onto another site claiming them as their own. You might want to check this site to see if any of your posts are there as well.
My content isn’t copyrighted, so I guess that’s a risk I take. I don’t understand starting a blog to steal other bloggers’ posts. I do, however, get a kick out of seeing my posts translated on one site that seems to pull them up in French, then retranslated them into English. There I’m known as Vegan Nutriment & Recipes - I love it!