Posts tagged ‘scones’

Lemon and lavender scones

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Our crazy, beautiful garden is in full bloom right now. It is wild and overgrown in parts, and badly in need of weeding everywhere. Life with a baby only allows for so much tending – 10 minutes here, 10 minutes there. Still, for all its jungle-like qualities, it’s gorgeous. We have lavender bushes lining our driveway and the walkway up to the house and the flowers are at their peak right now. It is such a treat to go out and cut a bunch for inside the house – a perfect 10 minute sojourn, with or without baby in tow.

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I was making scones yesterday for strawberry shortcake. Usually they are just lemon scones, but the lavender has such a delicious scent I had to add some in. Cooking with flowers, and eating with flowers, always seems magical to me, and I feel so fortunate to have such abundance in my own front yard.

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Lemon and lavender scones
Makes 8 scones

1-1/2 cups flour*
1/2 cup whole wheat flour*
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1/4 cup cold butter
Grated rind of 1 lemon
1 tablespoon lavender flowers
1 cup plain yogurt

Combine flour, baking powder and soda, salt and sugar. Add butter to flour mixture, cutting in with a pastry blender or knife until the butter is distributed through the mixture in small crumbs. Stir in the lemon rind and lavender, and fold in the yogurt. Knead gently just until the dough comes together. Line a round glass pie plate with parchment paper and pat the dough into place evenly. Cut the dough pizza-style so there are 8 trianges. Bake at 375F for 25-30 minutes or until top is lightly browned. Be careful not to overcook. I find most scones too try, so I try to take them out of the oven when they are still slightly moist in the centre.

*For gluten-free, substitute 2 cups of spelt flour for the wheat flours

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June 11, 2015 at 11:50 am 1 comment

Pumpkin scones

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This is an adaptation on a the cranberry and lavender scone recipe I posted a few weeks ago. I’ve made these scones with regular flour rather than gluten-free since pumpkin is not a popular flavour with anyone except me in our house. Substitute all-purpose gluten-free flour for a GF version.

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The cream cheese frosting was an after-thought, but I had some in the freezer leftover from another recipe. A rich, sweet indulgence, but we all deserve a treat once in a while on weekend mornings.

Pumpkin scones
Makes 8 scones

1 cup unbleached all-purpose flour
2/3 cup whole wheat flour
1/4 cup flax seed meal
1/4 cup flax seeds
3 tablespoons sugar
2 teaspoons ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup plain yogurt
1 cup canned pumpkin (or freshly cooked pumpkin if you have it)
1 egg
1 tablespoon of vegetable oil
1 tablespoon demerara sugar (coarse sugar) for sprinkling on top
1 tablespoon of flax seeds for sprinkling over finished scones
Zest of 1 orange for sprinkling over finished scones

Cream cheese frosting
1 cup cream cheese
1 cup icing sugar
1 teaspoon milk

Combine flours, flax, sugar, baking powder, salt and spices in a medium-sized bowl. In another bowl, whisk together pumpkin, yogurt and egg and then pour into flour mixture. Gently fold until the ingredients are just combined. Tip the dough into a greased glass pie plate, score the dough with a knife into eight pieces and sprinkle with coarse sugar. Bake in a 375F oven for 20-30 minutes or until scones are baked through (be careful not to overbake).

Mix together frosting ingredients in a mixmaster or with a spoon until smooth and drizzle over top of the scones once they’re cut and removed from the pan. Sprinkle with flax seeds and orange zest and serve with orange slices.

The frosting freezes and refreezes well, so pour the remainder into a jar put it away for the next time you need it.

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April 7, 2013 at 11:18 am 1 comment

Cranberry scones with lavender sugar

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I love lazy weekend mornings. Walk the dog, bring the newspaper in from the step, start baking, and then fritter away the rest of the morning reading, sipping coffee, and nibbling.

I’m a big believer in the proverb “necessity is the mother of invention,” especially when it comes to cooking. This recipe came about in the standard way, which is peering into the fridge / pantry / freezer for any usable ingredients. This weekend I found frozen cranberries, flax, and yogurt, and some dried lavender I brought home from France and have been meaning to use more often in baking. It turned out to be an amazing combination, and the scent of lavender added an extra element of relaxation to my blissed-out weekend routine.

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Cranberry scones with lavender sugar
Makes 8 scones

Scones:
1 cup unbleached flour
1/2 cup whole wheat flour
2 teaspoons baking soda
1/4 cup sugar
1/4 cup flaxseeds
1/4 cup flaxseed meal (ground flax)
1/2 teaspoon nutmeg
2 tablespoons vegetable oil
1/2 cup fresh or frozen cranberries
3/4 cup plain yogurt

Lavender sugar topping (optional, but if you have lavender it’s delicious):
1 teaspoon sugar
1 teaspoon dried lavender
1 teaspoon demerara sugar (large crystal sugar – adds a nice crunch)
1 tablespoon vegetable oil

For the scones, combine flours, baking soda, sugar, flax, and nutmeg. Drizzle oil over top of flour mixture and stir to combine. Add cranberries and yogurt and stir until just mixed together (the scones will be tough if you overmix the dough, so be very gentle – it’s better to undermix and have a bit of loose flour at the end). Shape the dough into a loose ball and place in a greased glass pie plate. Press the dough down gently so it fills the pie plate evenly. Use a knife to score the dough into 8 slices before you put it in the oven: this helps the scones cook evenly and makes them easier to serve when they’re done.

Lavender sugar: If you have a mortar and pestle, use it to crush the lavender and regular sugar together (otherwise just combine them) and sprinkle over the scones. Drizzle with oil and sprinkle the demerara sugar on top.

Bake scones in a 375F oven for 30 minutes or until they start to turn golden brown on top (be careful not to overbake). Serve with fruit, yogurt, and coffee for a beautiful breakfast.

Variation: I often use a similar version of this recipe to make cheese scones. Swap out the cranberries for cheddar cheese, decrease the sugar to 1 tablespoon, omit the nutmeg, and add 1 teaspoon of a savory herb like thyme or sage.

scones and yogurt

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March 11, 2013 at 12:12 am 1 comment

Lemon scones and strawberry jam


I’ve made these scones a couple of times recently, inspired by the gorgeous jar of homemade strawberry jam my uncle in Halifax gave me this summer. I brought it back from PEI and opened it a few weeks ago, and it is so delicious, as of course I knew it would be.

Whenever I’ve had John’s strawberry jam, it before it’s always been accompanied by his perfect tea biscuits. Sadly I wasn’t clever enough to write down a proper recipe for them before I got my jam home. I made these lemon scones in an attempt to create something similar. They are a variation on a cheese biscuit recipe I’ve made for years, which has yogurt as its secret ingredient.

They’re not John’s biscuits, but they did save me from eating jam straight from the jar.
 
Lemon scones
Makes 8-12 scones

2 cups flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold butter
1 cup plain yogurt
grated zest and juice of one lemon
a handful of dried cranberries, blueberries, etc

Combine dry ingredients. Cut in butter until the mixture resembles coarse crumbs. Stir in lemon zest and dried cranberries. Combine yogurt and lemon juice and stir with a fork to make a soft, slightly sticky dough. If the dough is too dry add in a bit more yogurt. On a lightly floured surface knead the dough gently until it’s smooth, pat it until it’s about an inch thick and cut out scones. Bake on parchment paper at 400F for 12-15 minutes. Serve with heaps of homemade jam.

October 29, 2011 at 5:40 pm Leave a comment

Raspberry chocolate scones

In honour of Valentine’s Day, here is the recipe for my husband’s favourite breakfast scones – raspberry with bittersweet chocolate. Gluten-free, of course, and best paired with a steamy hot chocolate. What a good wife I am for making these for breakfast today.

1-1/2 cups flour*
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 cup flaxseed meal or ground flaxseed
1/2 cup chocolate chips (I used bittersweet)
1 cup fresh or frozen raspberries
1 cup plain yogurt
1 teaspoon vanilla

Mix together flour (and xanthan gum for gluten-free), sugar, baking powder, cinnamon and flaxseed. Stir in raspberries and chocolate chips, and then add yogurt and vanilla. Stir together only until the dry ingredients are well-mixed with the yogurt. Spoon onto a greased baking sheet and bake at 375F for 20 minutes or until scones are lightly browned.

*I use Bob’s Red Mill gluten-free flour mix. For gluten-free, also add 1 teaspoon of xanthan gum.

February 14, 2011 at 12:18 am 3 comments

Rainy days

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Today is the best kind of rainy day. It’s early spring, and we’ve just come off two warm and sunny days with temperatures in the high teens and early 20s (celsius). I know that the vegetable seeds I’ve been scratching into bare patches of soil all over our yard are relishing a cool drink. The lettuce and spinach sprouting in containers on the deck thrive in this kind of weather. The rain barrel is filing up for spring. And the four raspberry canes that arrived from my parents’ garden are happily easing into a new life in our yard after being transplanted into a cool, moist space along the fence earlier this afternoon.

We’ve spent a wonderfully restful rainy day together at home today. It began with waking up to the sound of rain and wind chimes outside our bedroom window. The first hour of the day was spent baking. I made my favorite scone recipe using blueberries and orange zest I had stored in the freezer. We enjoyed those along with fresh fruit and coffee. My parents dropped by with the new raspberries and we had a quick chat while planting them in the drizzling rain. Since then we’ve been reading by the fire with steaming mugs of a spicy mandarin and black tea blend from Silk Road called “Tea of Good Cheer,” which seems particularly fitting for the day.

I can’t think of anything I find more relaxing than a rainy day at home. I love the sound and smell of rain, the rejuvenating effect it has on my plants and garden and the way it slows everything down. It’s like a cozy blanket over the world, helping us renew and refresh so we’re ready for the sunshine again.

May 18, 2009 at 9:01 pm Leave a comment


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