Blueberry Cream Scones

Blueberry Cream Scones


food healthy red blue

Blueberry Cream Scone, just the name alone evokes a vision of flaky sweetness encouraging you to sit back and enjoy with a hot coffee or tea, especially on a day with a severe weather warning in effect (at least up here in Cookingwood).

Seriously, stop wasting you money on the conventional store-bought scone, as there is no comparison to these slightly sweet, flaky, luscious scones bursting with bites of wild blueberries.  A sprinkling of coarse or raw sugar before baking adds just another layer of flavour.

Blueberry Cream Scones/

Easy one-bowl baking for any day of the week with ingredients you probably have on hand will make these a favourite.

Blueberry Cream Scones

Preheat oven to 375F.  Line a baking sheet with parchment paper.  Stack 2 baking sheets together to help prevent bottoms from over browning!


2 cups all-purpose flour

1/4 cup sugar

2 tsp baking powder

1/4 tsp salt

1 tsp vanilla extract

3/4 cup whipping cream + 2 tbsp. whipping cream

1/3 cup cold butter

1/2 cup fresh or frozen wild blueberries

Coarse or raw sugar for sprinkling


In a large bowl, whisk together flour, sugar, baking powder and salt.

Measure out 3/4 cup whipping cream and stir in vanilla extract.

Using a box grater, grate cold butter into flour mixture and toss together with your fingers.  Add in cream/vanilla and stir until mixture comes together.  Add in berries and knead together gently a few times to disperse the berries.

Pat out onto prepared baking sheet into a circle about 1 1/2 inches high.  Using a knife or bench scraper cut into 8 pieces.  Brush tops with remaining 2 tablespoons of cream and sprinkle with sugar.

Bake in preheated oven about 15-20 minutes until tops are golden .

NOTE:  If using frozen berries you will need to add a few more minutes to baking time.

Cool slightly and enjoy!

Leftovers are delicious next day warmed slightly in microwave or oven.  These will also freeze well if wrapped tightly.

Lemon Blueberry Scones

Lemon Blueberry Scones

Although I can eat a scone anytime of the year now that temperatures are dropping and there is actually a few flakes of snow on the hood of my car, they seem to be calling my name on a more frequent basis.

lemon blue 4
Lemon Blueberry Scones

If you are still purchasing your scones at the local shop stop immediately and give these Lemon Blueberry Scones a try.  One bowl baking at it’s best and no ‘knead’ to be intimidated.  Worried you’ll eat the whole batch yourself?  Which is a definite possiblilty as a warm from the oven scone is swoon worthy.  Pack your cooled scones into a ziplock bag (or maybe 2 for extra protection), freeze and thaw as desired.  Once thawed, a few seconds in the microwave to warm slightly will give you the ‘hug’ you need to start your day, or finish your day, or brighten your afternoon.  Heck, heat up 2 and share with someone!

If your new to baking remember for scones you need COLD butter and when zesting make sure to only use the outer peel not the white part underneath the skin of the lemon.  The pith is the bitter white just under the thicker skin so go lightly!  Don’t worry if you have a little more or less of the zest, whatever you have will work fine.


Lemon Blueberry Scones

Most important, make sure your baking powder is fresh, fresh, fresh.  If it has been open and sitting in your cupboard for over 6 months toss and purchase the smallest container you can.  Baking soda and powder lose their magic powers so don’t buy the giant Costco container if you will not be using it up in several months!!

Fresh or frozen blueberries work in this recipe and I recommend using the small wild blueberries for the best taste.  If using frozen berries you may need to bake a minute or two longer but remember to check half way through the baking time to see how quickly they are baking.

For an extra touch you can mix a little lemon juice with some icing sugar and lightly drizzle your cooled scones!

Lemon Blueberry Scones

Preheat oven to 375F. Line a baking sheet with parchment paper.  Makes approx. 8


1 3/4 cup all-purpose flour

3 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon lemon zest

1/2 cup cold butter

1 egg

1/4 cup whipping cream or 18% cream

1 cup fresh or frozen blueberries


In a large bowl, combine the flour, sugar, baking powder, salt and zest.

Using a grater (I use a box grater and the larger holes) grate the cold butter on top of the flour mixture.  With your hands lightly toss the flour over the butter until lightly coated.

Stir in the egg and cream and then the blueberries (mixture may look messy) until you have everything combined.

Onto a lightly floured surface turn out dough.  At this this point you might have to gather some bits together so don’t panic.  Either pat out or roll out your dough into a large circle about 1 1/2 inches thick.  Place on prepared baking sheet.

(I find when using the frozen berries my mixture is easier to pat out but with fresh berries easier to lightly roll out.)

Using a pastry cutter or knife cut dough into 8 pieces and separate slightly.

Brush with a little cream and sprinkle with some granulated or coarse sugar.

Bake 15 minutes until golden and just firm to the touch.  Remove from oven and cool slighly before eating.



Flourless Peanut Butter Cookies


Flourless PB Cookies with Twix Bites and Peanuts
Flourless PB Cookies with Twix Bites and Honey Roasted Peanuts –


I’ve always made my pb cookies with flour (See recent post for Peanut Butter Crinkle Cookies).  I came across this recipe in my pile of ‘I should try these recipes’ (doesn’t everyone have one of these piles or drawers or binders….) and gave them a whirl.

With only 7 ingredients and one bowl these cookies come together so quickly you will be amazed.

Add-ins for Flourless PB Cookies

All 2 dozen cookies were only a memory within about 24 hours so I’d have to say they were a hit!  I added in honey-roasted peanuts but roasted salted peanuts or plain salted peanuts would be fine.  I also chopped up Twix bites instead of using chocolate chips since I had a bag in my cupboard so don’t be afraid to sub in white chocolate chips or butterscotch chips or any combination you prefer.

Flourless Peanut Butter Chocolate Chip Cookies

Makes 24 cookies.  Preheat oven to 350F.  Parchment line 2 baking sheets.


1 cup creamy peanut butter

3/4 cup sugar

1 egg, lightly beaten

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup chocolate chips

1/2 cup roasted salted peanuts


Beat peanut butter, sugar, egg, baking soda and salt until well combined.  Mix in chocolate and peanuts.

Moisten your hands and roll about 1 tablespoon of dough into balls and place about 2 inches apart on baking sheet.  Flatten slightly and bake 12-15 minutes until puffed and lightly browned around edges.

TIP:  Check cookies after about 10 minutes.  I find pb cookies often bake up quickly and every oven is different!!

Rollo and Peanut Butter Chip Cookies

Rollo and Peanut Butter Chip Cookies

Sweet, soft, delectable, delicious and so, so easy..NO, not me, the cookies!!



One bowl, a cup of peanut butter chips and a snack size bag of Rollo’s (mini’s), and the usual cookie ingredients, will make up these tasty treats in less time than it takes to watch your fav half hour sitcom.

After taste testing several last night and again this morning before yoga I determined you definitely need the 1 cup of both the Rollo’s and pb chips to ensure each bite has just the right combo of sweet and more creamy sweet.  Plus my boys are eating them which means they pass the cookie test.  imageEven Scrappy-Doo waited patiently for a sample (without the chocolate in his of course).







IF, and that is a big IF, you have any left, layer some parchment or wax paper between the layers as the cookies are soft.

Rollo & PB Chip Cookies

Rollo & PB Chip Cookies

You will need an electric hand mixer or stand mixer and the following:

3/4 cup softened salted butter (or unsalted)

1/2 cup dark brown sugar lightly packed

1/2 cup granulated sugar

2 eggs

1 tsp vanilla

1 cup whole wheat flour

1 cup all-purpose flour (bleached or unbleached)

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup peanut butter chips

1 cup mini Rollo’s

Preheat oven 350F.  Makes approximately 30 cookies using a medium scoop.  Line 2 cookie sheets with parchement.

Beat butter with the sugars until well blended.  Add in eggs, one at a time, and beat well after each.  Beat in the vanilla. Scrap bowl and beaters.  Add in the flours, baking soda, baking powder and salt and mix on low speed until almost combined. Scrap bowl and beaters again.

Fold in the peanut butter chips and Rollo’s.  Using a medium size scoop or tablespoon, scoop dough onto cookie sheets leaving about 2 inches between balls for spreading.  Flatten just slightly with heel of hand and bake for 8-10 minutes.

Cookies will be quite soft but brown on edges when you remove from oven.

Let cool and enjoy.

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PB&J Bars

PB&J Bars


PB&J Bars

One Bowl Peanut Butter & Jam Bars

One bowl for both the crust and the filling and no mixer needed.  This easy and delicious recipe comes from One Bowl Baking.

These babies are sure to become family favourites and you can use whatever jam or jelly you love.  If a peanut butter and jelly sandwich is a go to snack for you or peanut butter cups are a favourite, I think you will be making these right away.  On the off chance there are any leftovers they freeze beautifully.

PB&J Bars

Makes approximately 16 bars.  Preheat oven to 350F.  Parchment line a 9-inch square pan.


2 cups all-purpose flour

1 cup packed light brown sugar

3/4 tsp salt

1/2 tsp baking powder

1/4 tsp baking soda

1 cup butter, softened to room temperature

1/3 cup chunky peanut butter


1 cup chunky peanut butter

1/2 cup butter, softened to room temperature

1/2 cup icing sugar

2 tsp pure vanilla extract

pinch salt

2/3 cup Jam of your choice (I used PC Black Label Strawberry)

To prepare crust: In a large bowl, combine flour, sugar, salt, baking powder and baking soda.  Add in the butter and peanut butter, then using your hands, mix until moist crumbs form.  Measure out 1 cup of the crumbs and set aside.  Firmly press the remaining mixture into the bottom of the prepared pan.  Bake about 20 minutes until golden around edges.  Remove and let cool slightly before adding filling.

To prepare filling:  Using the same large bowl, stir together the peanut butter, butter, icing sugar, vanilla and salt until combined and smooth.  Spread over the baked crust.

Drop tablespoons of jam onto the peanut butter filling and then using a knife gently swirl the filling and jam together.


Scatter the 1 cup of crumbs you set aside over the top.


Bake until the crumb topping is a deep golden brown and the filling is almost set, about 25 minutes.

Let cool and cut into bars.

PB&J Bars

















PB&J Bars

Preheat oven to 350F.  Parchment line an 8-inch square pan.


Pumpkin Bars – Happy Thanksgiving, Canada

Pumpkin Bars – Happy Thanksgiving, Canada

Pumpkin Bars with Macadamia Nuts
Pumpkin Bars with Macadamia Nuts

Today’s recipe involves pumpkin…it is the beginning of Fall and today is Thanksgiving and it is all about the pumpkin pie.  If, like me, your not a pumpkin pie lover but do enjoy pumpkin muffins and other delights made with flavourful pumpkin, then these bars will be a hit.  No mixer, basically one bowl and a spoon, delicious moist bars after 10 minutes of prep and about 30 minutes of baking, what’s not to LOVE!!

The recipe calls for baking the bars for 40 minutes but I would definitely reduce the baking time.  I baked mine for 30 minutes and they were done.  I’d set your timer for 25 minutes and then judge the remaining baking time from there.

Joy the Baker shared her recipe Pumpkin Bars with Marcona Almonds in the Better Homes and Gardens Recipes of the Season Magazine and it is super quick and easy.  Since I didn’t have any Marcona almonds at home but did have a supply of Macadamia nuts I wanted to use up I substituted them for the almonds.  The bars were winners at the dinner table last night.

What is a Marcona almond?!  Marcona’s are known as the “Queen of Almonds” and you can often find them soon in grocery stores as they stockpile items for the Christmas season.  They are grown and imported from Spain not California.  They are a slightly softer almond with a sweeter taste and are delicious. Especially the salted variety.

Pumpkin Bars with Marcona Almonds

Preheat oven to 350F.  Line and grease a 9-inch square pan and set aside.

1/2 cup unsalted butter, melted and cooled (I used salted)

1 cup packed dark brown sugar

1 egg

2 tsp vanilla

1 cup canned pumpkin (NOT pumpkin pie filling)

1 1/2 cups all-purpose flour

1 1/2 tsp ground cinnamon

1/2 tsp baking powder

1/2 tsp ground ginger

1/4 tsp salt

1/4 tsp ground allspice

1/4 tsp ground nutmeg

1 1/2 cups roasted and salted Marcona almonds, coarsely chopped

In a medium bowl stir together butter and sugar until no lumps remain.  Stir in egg and vanilla.  Stir in pumpkin.  Add flour, cinnamon, baking powder, ginger,salt, allspice and nutmeg; stir until combined and no traces of flour remain.  Fold in half the almonds.

Spoon into prepared pan, spreading to edges.  Top with remaining almonds.

Bake about 40 minutes or until toothpick inserted in centre comes out clean.

Cool completely and cut into bars.

Pumpkin Bars with Macadamia Nuts
Pumpkin Bars with Macadamia Nuts

If desired, serve with sweetened whipped cream and drizzle with maple syrup.