Lemony Potato Starch Scone with Saffron Arugula Soy Milk Sauce
One of nice ideas for warming breakfast.
A pairing of saffron and scone, it’s my kind of winter seasonal goodness. It really goes well with thick rose ground beef, white or brown.
This batch was made out of way warming food as seen. Butter based yet melting away scone as it’s with a touch of starch. Also, it’s deeply related to the ingredients. Refined sugar free, the scone was made with stevia coated erythritol finely ground. If you have a thing for sugar alternatives, you already could get the point. Absolutely zesty and refreshing. Besides with nutty and aromatic sauce, it’s simple but phenomenal. I always give the whole to this combination for breakfast/brunch. Nothing beats in some ways.
The sauce was made from ground beef, basic brown gravy, chopped white button mushroom, GRATED carrot, SAFFRON threads POUNDED WITH kosher SALT, chopped garlic cloves, grated onions, ground black pepper, air fry fried ARUGULA CHIPS made from finely chopped arugula and 1/16 tsp. olive oil, a bit of air fry fried PERILLA CHIPS and a touch of thick soy milk which is not separated or diluted.
Perilla leaves really pair well with pork, but it doesn’t mean it can’t go with this sauce.
Option 1 – chickpea butter
Option 2 – tiny bit of edible rose petals dried
You could just make your version of white cream soup. And then, add others. It will go nicely.
It could be makeover kind of things as seen. But you hardly can believe it once you’ve tasted a bit actually. You should take a shot.
I normally choose arrowroot flour over starch so that it would be keep it low net carb and low gluten friendly, but it’s not in option for this exceptional texture. Have you tried starch cookies? Just melting in the mouth, irresistible. It could be even better than that of crumb cookies at times.
Take a shot. Have your way. Enjoy!