Lemon Ginger Scones for Spring Mornings

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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Lemon Ginger Scones: Flavoured with both powdered and candied ginger, and the zest of a lemon. Best enjoyed right out of the oven with a little butter and jam. Any leftovers can be toasted the next day.

No matter the weather, you can bring spring to your kitchen with the foods that you bake.

We awoke to snow this morning. It won’t last but that doesn’t change the wintery feeling it gives you, especially now that the crocus are up.

But spring can be a state of mind and brightly flavoured lemon ginger scones make me think of spring. They FEEL like spring. Flavoured with both powdered and candied ginger, and the zest of a lemon, they’re like a mouthful of sunshine on a weekend morning.

Lemon Ginger Scones: Flavoured with both powdered and candied ginger, and the zest of a lemon. Best enjoyed right out of the oven with a little butter and jam. Any leftovers can be toasted the next day.

Lemon ginger scones are best enjoyed right out of the oven with a little butter and jam. Any leftovers can be toasted the next day.

This is a sweet scone, lovely on its own with a cup of tea. Feel free to increase the amount of candied ginger to ¾ of a cup. The sugar can be reduced to 2 Tbsp.

This is a very slight adaptation of a recipe for Derby Scones from an old cookbook of my mom’s. (It’s the same cookbook with the Oven-Baked Ribs and Gluten-Free Oatmeal Flax Bars.)

Lemon Ginger Scone Recipe

Ingredients:

  • 2 ½ cups all-purpose flour
  • ¾ cup whole wheat flour
  • ½ tsp. salt
  • 1 tsp. baking soda
  • ¼ cup sugar
  • 2 tsp. cream of tartar
  • 1 tsp. ginger
  • ½ cup cold butter
  • ½ cup chopped candied ginger
  • 1 egg, room temperature
  •  2 Tbsp. Crosby’s Fancy Molasses
  • 1 cup milk soured with 1 tsp. of lemon juice
  • Zest of one lemon

Instructions:

  1. Preheat oven to 425 F
  2. In a large bowl whisk the flours, salt, baking soda, sugar, cream of tartar and ginger. Cut in the butter until it’s pea-sized. Stir in the candied ginger.
  3. In a small bowl whisk the egg with the molasses and milk.
  4. Make a well in the dry ingredients and pour in the liquid mixture. Stir with a fork until almost combined.
  5. Scrape onto a lightly floured surface and gently knead a few times until the dough comes together.
  6. Gently roll ½ “ thick and cut into rounds or pat into a circle and cut into wedges.
  7. Bake for 15-20 minutes until lightly browned.

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Wholesome Lemon Poppy Seed Scones {Refined Sugar-Free}

Servings: 8 serving(s)

Prep time: 10 minutes

Total time: 30 minutes

Cooking time: 20 minutes

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lemon poppy seed scones are sweetened with molasses and maple syrup. No refined sugar. Use whole wheat pastry flour to make them extra wholesome.

A wholesome scone with no refined sugar.

If you thought muffins were easy to make wait until you try these lemon poppy seed scones. They’re quick to whip up and take hardly any time to bake. Enjoy them for breakfast with fresh jam or as an afternoon snack.

Scones are an easy way to make a slow summer morning feel a bit like a holiday.

You’ll have these scones in the oven in about 10 minutes and they’ll be cooling on the counter in under 20 minutes. Be sure to eat them while they’re still warm. Scones are always best on the day they’re made so eat up.

lemon poppy seed scones are sweetened with molasses and maple syrup. No refined sugar. Use whole wheat pastry flour to make them extra wholesome.

Lemon poppy seed scones are sweetened with molasses and maple syrup. No refined sugar. Use whole wheat pastry flour to make them extra wholesome.

Lemon poppy seed scones were our morning snack last weekend before we headed off to the Fundy Trail, a spectacular driving and hiking route along the Bay of Fundy in Southern New Brunswick.

Lemon Poppy Seed Scone Recipe

Adapted from the lovely blog Naturally Ella

Ingredients:

  • 2 1⁄4 cups flour (can use half whole wheat pastry flour)
  • 2 tsp. baking powder
  • 1⁄4 tsp. sea salt
  • 2 Tbsp. poppy seeds
  • 2 Tbsp. lemon zest (about 2 lemons)
  • 1⁄2 cup cold butter, cubed
  • 1 large egg
  • 3 Tbsp. lemon juice
  • 3 Tbsp. heavy cream or milk (plus more for brushing)
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. maple syrup

Icing

  • 1⁄2 cup icing sugar
  • 1 Tbsp. milk
  • 1 tsp. lemon zest (optional)

Instructions:

  1. Preheat oven to 425 ̊F. Line a baking sheet with parchment paper.
  2. In a large bowl whisk flour, baking powder, salt, poppy seeds, and lemon zest. Cut in the butter until it’s  pea-sized.
  3. In a small bowl, whisk egg, heavy cream, lemon juice, molasses and maple syrup. Pour over the dry ingredients and stir until just combined.
  4. Scrape dough onto a floured surface, knead lightly until it just comes together then lightly pat into an 8” circle that’s an inch or so thick. Cut into 8 wedges.
  5. Set wedges to the prepared baking sheet about 2” apart.  Brush with heavy cream. Bake the scones until firm to the touch and golden, 18-20 minutes. Remove from the oven and transfer to a rack to cool.

To make the icing:

  1. Whisk icing sugar, milk and lemon zest in a bowl.
  2. While scones are still warm drizzle or spoon over the icing.

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Pumpkin Molasses Biscuits

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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Pumpkin molasses biscuits are moist and flavourful, perfect with a bowl of soup or on their own
November marks the beginning of soup season in our house. When the weather turns cold and the days are short there are few meals more warming than a hearty bowl of soup or stew.

I like to serve my soup with fresh scones or biscuits. Eaten hot out of the oven with butter they make a simple meal feel a little special. In fact, if I’m not careful my kids will make a meal of the fresh biscuits and neglect their soup.

Pumpkin molasses biscuits are moist and flavourful, perfect with a bowl of soup or on their own
These biscuits are best eaten within a day. Serve them right out of the oven with supper or eat them as a treat, spread with butter and drizzled with a little molasses.

These aren’t your standard flakey biscuits. They have a moistness to them thanks to the pumpkin and a wonderful not-too-sweet flavour.

Pumpkin molasses biscuits are moist and flavourful, perfect with a bowl of soup or on their own
The recipe is an adaptation of a recipe from the blog Jo and Sue. Their recipe calls for sweet potato but I had leftover pumpkin that I wanted to use up so turned these into pumpkin biscuits.

Serve Pumpkin Molasses Biscuits with our Black Bean Turkey Chili or Roasted Red Pepper Lentil Soup.

Pumpkin Molasses Biscuit Recipe

Adapted from Jo and Sue

Ingredients:

  • 2 ¼ cups flour, spooned in
  • 1 Tbsp brown sugar
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1/2 cup cold butter, cut into cubes
  • 1 cup pumpkin puree
  • 1/3 cup milk
  • 1 Tbsp Crosby’s Fancy Molasses

Instructions:

  1.  Preheat oven to 425.
  2. Whisk flour, brown sugar, baking powder and salt. Add butter and work in with a pastry blender or two knives until crumb sized.
  3. In another bowl whisk the pumpkin, milk and molasses. Pour over the flour mixture and stir until almost combined. Scrape onto a lightly floured surface and knead gently a few times.
  4. Pat into a rectangle about 1” thick, cut into 6 squares and cut each square on the diagonal.
  5. Place biscuits on a parchment lined baking sheet and bake for about 15 minutes, until golden on the edges.
  6. Best eaten on the same day they’re baked.

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Glazed Molasses Buttermilk Scones

Servings: 8 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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These are rich, buttery scones. The dough is very tender but resist the urge to add extra flour as you pat them out. 

molasses buttermilk scones

The egg hunt will be interesting this year.

There is so much snow that I think we’ll just throw everything from the back door and have the kids wear our snowshoes to do their egg collecting.

molasses buttermilk scones

An outdoor egg hunt is our Easter tradition no matter the weather so that’s how we’ll start our day. And after we have all run around outside in our pajamas we’ll come in for some warm scones.

My husband and I will eat scones. The kids will already be too full of chocolate.

Mix these up in a flash with this helpful tip:

The night before, combine the flour, oats, baking powder, sugar and salt. Cut in the cold butter. Put this mixture in the fridge. Take two eggs out of the fridge and leave them on the counter overnight. In the morning continue with the recipe instructions. You’ll have these in the oven in about five minutes.

These are rich, buttery scones. The dough is very tender but resist the urge to add extra flour as you pat them out. Take care not to over cook them so the texture is just right.

My mom clipped the recipe out of a Better Homes and Gardens magazine sometime in the 1990’s.

Molasses Buttermilk Scone Recipe

Ingredients:

  • 1 ¼ cups flour
  • 1 cup whole wheat or spelt flour
  • ½ cup old fashioned rolled oats
  • 1 Tbsp. baking powder
  • 1 Tbsp. sugar
  • ½ tsp. salt
  • 1 cup cold butter
  • ¼ cup buttermilk
  • ¼ cup Crosby’s Fancy Molasses
  • 2 eggs
  • 1 egg + 1 tsp. milk (for an egg wash)

Icing:

  • 1/2 cup icing sugar
  • 2-3 Tbsp. molasses

Instructions:

  1. Preheat oven to 400 F and line a baking sheet with parchment paper.
  2. In a large bowl combine the flour, oats, baking powder, sugar and salt.
  3. Cut in the butter with a pastry blender or two knives until mixture resembles coarse meal (butter in pea-sized pieces or smaller). This can also be done in a food processor.
  4. In another bowl beat the egg. Whisk in the buttermilk and molasses.
  5. Add the wet ingredients to the dry ingredients and mix until just incorporated.
  6. Scrape onto a lightly floured surface and knead gently 8-10 times until the dough comes together into a ball. Roll or pat into a circle that’s about ¾” thick. Cut into 8 wedges. To make smaller scones, use a round cookie cutter.
  7. Transfer scones to prepared baking sheet spaced about an inch apart. Brush with egg wash and bake for 20-24 minutes. Don’t overcook.
  8. Cool slightly before icing.
  9. Combine icing sugar and molasses. Thin with a drop of milk if it’s too thick.
  10. Drizzle from a spoon over warm scones.

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6 Scrumptious Blueberry Recipes

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blueberry recipes

I love and lament the arrival of blueberries.

Blueberries are one of my favourite fruits but they appear as summer is winding down and back-to-school is closing in. Still, there’s something thrilling about stuffing my freezer with these blue beauties – so I can savour August all year long.

The blueberries are plentiful along the trails near our home where we often walk. We usually stop to nibble for a bit and even our dog used to “pick” a few once we guided her nose to the fruit on the stem. I lack patience for picking though so the berries we freeze come from local markets.

Wild-grown New Brunswick blueberries are my favourite and although I have seen bags of frozen blueberries in the big grocery stores that are labeled “wild” they just don’t taste the same.

Most of our blueberries go into morning smoothies but there is never a shortage for baking. I’m happy to throw blueberries into just about anything that I bake.

Here is a collection of six of my favourite blueberry recipes from the past couple of years:

blueberry buttermilk cornbread

Blueberry Cornbread – A deliciously moist cornbread dotted with plump blueberries and lightly sweetened with molasses. Perfect with breakfast, for snacking or dessert.

blueberry peach cobbler

Blueberry Peach Cobbler (Pudding Cake) – A warm and comforting cobbler that combines some of the best fruit of summer – blueberries and peaches.

blueberry wheat germ muffins

Blueberry Wheat Germ Muffins – A light textured muffin made with yogurt. Extra healthy and nutty flavoured thanks to the wheat germ.

blueberry muffin recipe

Best Blueberry Muffins – My favourite blueberry muffin recipe that’s ever adaptable. The recipe includes 10 flavour variations, all delicious.

blueberry-flax-gingerbread

Blueberry Flax Gingerbread – This is a great snacking cake made healthier with the addition of ground flaxseed.

blueberry molasses scones

Blueberry Molasses Scones – One of the most beautifully textured scones that I have ever made. A great way to showcase the perfect flavour pairing of blueberries and molasses.

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Luscious Blueberry Molasses Scones

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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blueberry molasses scones

Blueberry molasses scones have the best of both worlds: They have the loveliest tender crumb and they’re teeming with blueberries.

As far as baked goods go, you can’t get much better than that.

Sweetened with brown sugar and molasses they have a flavourful sweetness that is a great balance for the blueberries.

But it’s the tender crumb that has me so smitten with this recipe. It has a melt-in-your-mouth quality that is so satisfying you don’t even need butter.

blueberry molasses scones

Tip: The dough is shaggy and wet so needs to be handled carefully. That’s the key to getting the luscious texture.

Blueberry Molasses Scone Recipe

Adapted from Tutti-Dolci

  • 1 ¾ cups of flour
  • 6 Tbsp. brown sugar*
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¼ cup butter, cold
  • ½ cup buttermilk
  • 1 egg
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 cup blueberries

*Can reduce the brown sugar by half if you prefer a less sweet scone.

 Instructions

  1. Preheat oven to 400 F
  2. In a large bowl whisk together dry ingredients. Cut in cold butter until it is pea-sized and evenly distributed.
  3. In another bowl whisk together the buttermilk, egg and molasses.
  4. Add wet to dry and stir gently until almost incorporated. Gently fold in blueberries, taking care not to over mix.
  5. Using a rubber spatula scrape dough onto a parchment-lined baking sheet. Dough will be very wet and shaggy.
  6. Flour your hands and sprinkle a little flour over the dough. Gently pat and spread the dough into an 8”-9” circle. Using a floured knife score the dough into 8-12 wedges.
  7. Bake about 20 minutes (up to 25) until scone springs back lightly when touched in the middle. (Cover with foil during the final few minutes of baking if the edges are getting too dark.)
  8. Let cool before slicing into wedges.

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Molasses walnut scones recipe with vanilla glaze

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molasses walnut scones with vanilla glaze

I consider scones the perfect snack food. There’s something about the texture that I find satisfying and comforting and they can be filling enough if made with good flour (whole grain). This molasses walnut scones recipe takes scones to a whole new level with a generous handful of nuts and sweet glaze. Just right for a mid-morning snack but even better eaten warm from the oven on a weekend morning.

Molasses walnut scones

I learned the art of scone and biscuit making from my mom who I doubt ever made a brick of a bread in her entire life.

The secret — use icy cold butter and work the dough as gently and as little as possible.

This brings to mind the story of a friend in high school who brought her first attempt at biscuits to a party. They were tough and heavy and we ended up taking turns chucking them off the back deck in a contest to see whose would go the furthest and if they’d smash into smithereens or land with a thud.  (Don’t feel sorry for her. She went on to become quite accomplished at all things baking and cooking).

Molasses walnut scones recipe with vanilla glaze

Adapted from Food & Drink magazine, Winter 2011 issue

  • 2 cups flour (use half whole grain flour)
  • 2 Tbsp. sugar
  • 1 ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • ¼ cup cold butter
  • ¾ cup + 2 Tbsp. milk
  • 2 Tbsp. Crosby’s Fancy Molasses
  • ¾ cup walnuts, coarsely chopped
  • Glaze:
  • ½ cup icing sugar
  • 1-2 Tbsp. cream
  • ½ t vanilla
  • ¼ cup walnuts, finely chopped
  1. Preheat oven to 425 F.
  2. Combine dry ingredients and cut in butter with a pastry blender or two knives.
  3. Combine milk and molasses, mix well and add to dry mixture along with the walnuts .
  4. Stir gently just until the dough comes together.
  5. Turn out onto a lightly floured surface. (This is a very light and sticky dough but resist the urge to add more flour. Keeping with the flour proportions and working the dough as little as possible creates the most beautifully soft scone.)
  6. Divide dough in half and pat each half into a 1” thick disk, fold it over on itself to create a half-moon, then fold it over again. Gently pat into a 1” thick disk, cut into 6 wedges.
  7. Place on a parchment-lined cookie sheet at least 1”apart.
  8. Bake 10-12 minutes.
  9. Remove from oven and coat with glaze while still warm. Sprinkle with finely chopped walnuts. Serve warm.

If you love scones as much as I do (and glazed scones at that) you might like to try whole wheat molasses oatmeal scones.

 

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