Happy First Fool's Spring! And Happy First Birthday to Auntie's Allergy-Free Eats!

It's 40°F outside right now!! The giant snow overhang outside of my bedroom window is obviously melting. This is pretty common weather behavior in Michigan in February. You'll get a day or three where it can even get up to 60°F, a lot of the existing snow melts off, you start to feel that little budding of spring hope... and then a bomb cyclone hits an Atlantic clipper right over your county, and dumps another three feet of snow on you. And then we rinse and repeat this process again around the same time in March. When it happens in April, you can actually trust the melt-off. But, this is useful for keeping the snow levels reasonable between obscene dumps, and prevents April flooding.

You know how I said yesterday that I was going to go play around with an Irish scone recipe? And that I had a lot of prior experience with the original so that I was pretty certain I could get a good allergy-safe version going pretty quickly? First try, my family declared them the best scones I have ever made, and that I should never use any other recipe again.

They said that about my cornbread, too, the first time I made that allergy safe. aka, the recipe that spawned the whole blog, one year ago exactly. Which I didn't even think about until today, because I started the blog the Tuesday after the Super Bowl last year, that's how I remember when I started it. And I started the blog because this was during a large egg shortage, that didn't touch me at all considering I'm allergic to eggs anyway. And it being the Tuesday AFTER the Super Bowl made me salty that I didn't think about sharing my egg-free cornbread recipe publicly BEFORE the big potlucking event, when I likely would have made some numbers, despite my recipe blog having a hyper-specific audience.

So, when it comes to how I adapted the scones - souring oat milk with raw apple cider vinegar makes a buttermilk replacement so convincing, you'd swear this was a sour cream scone recipe. And I used pork lard instead of butter, mostly because my lard was older than my beef tallow, therefore I was prioritizing it. And since it's made with all-purpose flour, you can switch out an all-purpose gluten-free baking mix to make them gluten-free. Here's the recipe.