Category Archives: Scones

Craisin, Sunflower, & Pepita Seed Scones

My husband finally made his way down to North Carolina. I am a happy girl. As you all know, I love making him breakfast. Scones are always a winner for breakfast and can last a few days for repeat morning treats. 

This trip down, he graciously brought down one third of my pantry. So now I can bake goodies. I am tickled pink! 

Yields: 21 scones

2 cups whole wheat pastry flour

1 tablespoon of baking powder

1/2 cup sugar

1/4 teaspoon kosher salt

1/2 cup (one stick) cold unsalted butter, cut into small pieces 

1/4 cup unsweetened vanilla almond milk

1/4 teaspoon pure orange extract 

2 eggs, lightly beaten

1/4 cup dried cranberries

2 Tablespoons pepitas

2 tablespoon sunflower seeds


Pre-directions: preheat oven to 350 degrees and line a half sheet parchment paper. 

1. Whisk together, in a large bowl the flour, salt, & baking powder. 

2. Cut the butter into the flour with your fingers. Set aside. 

3. In a small vessel mix the eggs, extract and almond milk. Add the liquid ingredient blend into the flour. Fold the cranberries, and seeds into the wet batter. 

4. Pour the batter onto the pan and spread evenly.  Bake for 20 minutes. Allow to cool on wire rack for 10 minutes and cut the scones using a wide mouth mason jar.  Place the cut scones on wire rack to cool the remainder of the way or enjoy warm. These scones are more cake like texture than traditional scones. 

Cocoa Beet Scones

My mom and grandpa combined gave me around a half bushel of beets. I love beets and for the last month. I have been eating one a day.  Beets are rich in folate, fiber and potassium. A lot of people dislike beets, but I believe that is because they have ate them from the salad bar and they are canned subpar. Quite frankly they haven’t tried my homegrown roasted in the oven to perfection. 

I roasted several last weeeknd and I made a vow, that I will not can them. This is my second take on using them to add moisture to baked goods. A few weekends ago I added puréed Beets to my sister’s vegan birthday cake. Roasting beets and adding them to baked goods opens the door to endless opportunities to add moisture and sweetness naturally to foods.

Yields:16 serving 


1 1/2 cup of whole wheat pastry flour

1/2 cup of unsweetened cocoa powder

1 tablespoon of baking powder

1/2 teaspoon Chinese five spice

1/4 teaspoon of kosher salt

1/4 cup of canola oil

1/4 cup of light agave nectar

1/4 cup of raw sugar

1 cup of roasted beet puree

1 teaspoon of pure vanilla

1/3 cup of pistachios, chopped: plus another 1 tablespoon of pistachios chopped


Preheat the oven to 350°F. Cooking spray mini scone pan with cooking spray. 
In a medium bowl whisk together flour, baking powder, ground chinese 5 spice, and kosher salt. Set aside. 

In a medium bowl mix oil, sugar, puréed beets, maple syrup, and vanilla extract and stir to combine.

Pour the dry into into the wet batter and mix to combine. Mix until no dry residue remains.  Fold in pistachios into the batter. Save 1 TB to sprinkle right before placing into oven.

Place the dough evenly into the mini scone pan. Sprinkle with leftover pistachios. 

Bake for 18-20 minutes or until tooth pick comes out clean. Allow the scones to cool for 5 minutes in the pan and invert onto wire rack. Serve warm. 




Kick’n Chive Ham & Cheddar Scones



My husband and I were lucky enough to travel to Hawaii this past May. One of the things we enjoyed most was drinking coffee on Kona, the Island of coffee. We drank so much coffee on Kona one night, I could not even fall asleep. There were so many coffee shops and coffee farms on Kona, I think at one point I got “coffeed out” if that is even such a thing. Ask my family they will vouch for me on that. This sign in this picture below somes it up.

IMG_7748 There was one special spot we liked to go in Kona called
Daylight Mind. It was a hidden gem the locals loved. Our tour guide, Katie, from Hawaiian Outdoor Guides for the National Volcano Park told us that you can almost guarantee to see Dolphins in the morning while you are enjoying your coffee. And of course we did :)

IMG_7750This restaurant/coffee shop is a true coffee cafe! We adored this place! The location is perfect! Right on the water with beautiful views of the ocean (picture below). I love the top deck seating area. 


The coffee is so good and the service is stellar. Honestly we wish we could have went there every day. They even offer yoga in the mornings which I wish I would have had time to attend class.

They offer coffee classes and also have beautiful baked goods from mango macadamia nut sourdough bread to sweet blueberry scones and savory cheddar and chive scones.

IMG_7745This place made me want to go home and open a coffee shop. I love the vibes of this place and it truly is the perfect place to start your day! Especially when you are on vacation. 

These scones pictured above inspired me to make these scones in the recipe below. It was one of the bucket list of recipes I wanted to make after our trip to Hawaii. I must say posting this recipe makes me want to plan another trip to Hawaii.

Yields: 16 mini scones    Prep Time: 15 minutes


2 cups of Whole Wheat Pastry Flour

1 Tablespoon of baking powder

1/2 teaspoon of kosher salt

1 Tablespoon of honey

1/2 teaspoon of roasted garlic powder (from Penzey’s one of my new favorite spices)

1/2 cup (1 stick) of unsalted butter, cubed

3/4 cup of Non Fat Buttermilk

1/2 teaspoon of hot sauce

1/3 heaping cup of diced finely lean ham

1 cup shredded 2% mild cheddar cheese

1/4 cup of fresh chives, chopped

Essential tools for the job & prework:

  • Mini Scone Pan; sprayed with cooking spray
  • Oven preheated to 425 degrees


  1. In a large bowl, combine flour,  baking powder, garlic powder and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles wet sand appearance.
  2. Stir in hot sauce, buttermilk, cheese, ham and chives until all ingredients appear wet.
  3. Evenly divide the batter into the prepared mini scone pan. Place the scone dish into the center rack of oven and bake for 18-20 minutes, or until firm to the touch and lightly browned.
  4. Allow the pan to cool on wire rack for 5 minutes and remove the scones on the pan and allow to cool on wire rack or serve right way.
  5. Enjoy!





Buttermilk Cranberry Honey Scones

Cranberries are tart and have an unique flavor. They are loaded with antioxidants and are considered a superfood. They are rich in vitamin c and fiber. These magic berries are not just for the holidays, they are very versatile because you can add them to your salads, cereal (hot or cold), baked goods like muffins and quick breads. They also pair nicely with turkey, chicken, and pork. One of my husbands favorite chicken salad recipes contains cranberries and almomds. So they are definitely not just for your Thanksgiving dinner. 

These scones are egg free! And if you wish to make them vegan use almond milk instead of buttermilk and maple syrup instead of honey.

This recipe yields 14 mini scones

Pre-directions: preheat oven to 375 degrees. Cooking spray your scone pan and set aside.


2 cups of whole wheat pastry flour

1/2  teaspoon of ground Vietnamese cinnamon

4 tablespoons of honey

2/3 cup of low-fat buttermilk

1 teaspoon of pure vanilla

1/2 cup of coconut oil

2 teaspoons of baking powder

1 1/2 teaspoons of baking soda

A generous 1/2 cup of dried cranberries

The zest of one Clementine (about 3/4 tsp)

Raw sugar optional for sprinkling 


1. In a measuring cup add buttermilk, honey, vanilla, and orange zest. Allow ingredients to marry well working on the pastry dough.

 In a medium bowl mix flour, soda, cinnamon, and baking powder. 

2. Add in the coconut oil and cut into pastry flour with pastry cutter or your own hands. I prefer the ladder method. The end result will be the sam, you want the mixture to resemble wet sand.

3. Add in wet ingredients. Use a wooden spoon to mix together scones. The batter will be wet.

4. Use a size scoop 24 to place batter into prepared scone pan. Sprinkle with raw sugar. Bake for 18-20 minutes at 375 degrees.

5. Remove from the pan after cooling for 5 minutes in the pan. Allow the scones to cool for the remainder of time on a wire rack.

These scones have a beautiful golden brown hue to them due to the honey and whole wheat pastry flour. 

Banana Bread Scones


I thought about making banana muffins and then it hit me why not make some banana scones. I had a few really ripe bananas and decided I needed to use them fast (or freeze them but where is the fun in that?). This is a very fast breakfast treat and perfect for the weekend ! 

This recipe yields 16 scones using a # 16 scoop. 

Preheat oven to 400 degrees.


1 1/2 cups whole wheat pastry flour

1 1/2 cup ap flour

1/3 cup of sugar

1/2 tsp kosher salt

1 TB baking powder

2 TB coconut oil

2 TB canola oil

Pinch of nutmeg

1 tsp pure vanilla

1/2 cup buttermilk 

1 large egg

3 small bananas (1 heaping cup mashed)


1. Whisk in a large bowl both flours, salt, baking powder, nutmeg, and sugar. 

2. Add to the flour mix the coconut oil and using hands cut the coconut oil into the flour until evenly distributed. Almost like wet sand. Set aside.

3. In a separate small bowl mix together canola oil, milk, vanilla, and egg. 

4. Add the wet batter into the dry ingredients and mix with wooden spoon. Batter will appear dry but not for long. Fold in mashed bananas. Mix until no dry residue remains. Be careful not to over mix.

5. Use a # 16 scoop to portion out on parchment paper lined 1/2 sheet baking pan. Place 6 to a pan. 

6. Bake at 400 degrees for 14 to 15 minutes or until lightly golden brown. 

7. Remove the scones from pan right away and allow to cool on wire rack or serve warm. 


Pictures below for steps:








Valentine’s Red Velvet Scones



Today is Valentine’s Day and what better way than to start the day with a red velvet scone topped with cream cheese frosting? I hope today you get to spend the day with your valentine ❤️. I know I am looking forward to spending the day with mine.

This recipe yields 16 scones

Preheat the oven to 400° cooking spray Line a pan.


1 1/2 cup ap flour
1/2 cup whole wheat pastry flour
1 tsp baking powder
1/8 tsp kosher salt
1 TB unsweetened cocoa
1/2 baking soda
1/3 cup honey
1 tsp vanilla extract
1 tsp red food coloring
1 tsp white wine vinegar
2/3 cup buttermilk
1/2 cup of cold unsalted butter or trans fat free margarine
1/3- 1/2 cup white baking chips (optional)


Topping (optional):

Scone Directions:

1/2 cup white chocolate chips

1 oz of reduced fat cream cheese

1 TB vegetable shortening


1. Mix buttermilk, vinegar red food coloring, and vanilla into measuring cup.


2. In a separate bowl sift cocoa, flour, salt, baking powder, baking soda into a medium sized bowl.


3. Cut in the butter until mixture resembles pea size texture.



4 . Add honey and buttermilk mixture to the dry ingredients. Mix with spatula however be careful not to over mix the batter.









5. Fold in the white chocolate chip morsels if you decide to go this route. I did! Hey it is valentines day.



6. Place the batter, portion evenly into scone pan (make sure it is pre-sprayed with cooking spray).



7. Bake on 400 degrees for 12 minutes or until toothpick comes out clean.


8. Allow scones to cool in pan for 5 minutes remove from baking pan and allow to cool for 5 minutes on wire rack. I recommend since there will be some drizzling going on to place a sheet of parchment paper under the cooling rack for easier clean up.



9. In the meantime, while the scones are cooling, prepare the icing topping.


Topping Directions.  

1. Place all ingredients in microwave safe glass measuring containing ( I recommend not using a plastic measuring vessel) I eventually ruined my oxo plastic measuring cups by doing this.

2. Microwave all ingredients in 5 to 10 second increments mixing with spatula after each interval to fully incorporate and remove any lumps.



3. Pour melted ingredients into plastic pouring devise for a beautiful drizzled appearance.


Drizzle….. Until your heart is content…




Enjoy! With a great cup of strong coffee. I recommend Cafe’ du Monde!











Apple Cinnamon Scones


My husband told me this weekend one of his favorite breakfast dishes that I bake our my scones. This past Sunday I took his advise and I decided to try an apple chip scone for our brunch.

Yields 15 -16 small scones

200 g AP flour
80 g Whole Wheat Flour
3/4 cup of dehydrated cinnamon apple rings, chopped
80 g butter unsalted (cold and cut)
1 tsp Chinese 5 spice
2 tsp baking powder
1/2 tsp baking sofa
175 ml buttermilk
1/2 tsp kosher salt
1/8 cup packed brown sugar
1/4 to 1/3 cup cinnamon chips
Cinnamon and sugar to dust (optional)


Preheat oven to 425 degrees

1. In a medium bowl mix both flours, Chinese five spice, salt, baking soda, & baking powder.


2. Cut butter into the flour. You can use a pastry cutter or my personal favorite my fingers to breakup the butter into the dry ingredient mixture to the consistency of large wet sand granules .


3. Add chopped apples and mix. If you rather have the cinnamon chips inside mix at the same time as the apple chips. In fact I might do that next time.


4. Pour in buttermilk, use a spatula to incorporate the wet and dry ingredients together. Please be careful not to over mix the batter.

5. Divide the dough evenly into the cooking sprayed scone pan. Sprinkle with cinnamon and sugar. If you choose to add the cinnamon chips now, place the cinnamon chips on the tops of the scones. (Mine turned out slightly darker on top so I think next time I’ll incorporate the chips in the batter as mentioned above).


6. Bake for 12 minutes or until lightly brown and tooth pick comes out clean.


7. Remove from pan after allowing to cool in pan for 3-5 minutes and place on wire rack. Enjoy with a good cup of tea!