Category Archives: Scones and Biscuits

Buttermilk Scones and my day at Vista D’Oro Farm 

A couple of weeks ago, on a beautiful Sunday afternoon, I had the opportunity to participate in a jam making workshop at Vista D’Oro farm in Langley, B.C. It was organized by Appetite by Penguin Random House and Food Bloggers of Canada. Lee Murphy, the owner of the farm, also the author of the cookbook, The Preservatory, patiently taught us her techniques of making artisanal preserves from fresh fruits. We cooked and created some very special blueberry and rhubarb preserves. We then had a tour of the winery with Lee’s husband, Patrick, enjoyed some wine tasting and a yummy snack platter at the patio, with cheese, bread, sausages and jams of course ! It was a wonderful experience and we all went home with a big box full of jams and The Preservatory cookbook !

I also brought home with something else….. something that I saw in Lee and Patrick. It’s the love, the enthusiasm and the passion that they put into their farm, their preserves and their wine. And I truly think that’s what make their products unique. Being able to do what you love and love what you do is a blessing, and I think we should really embrace those opportunities in life and make the best out of them.

So……to make the best use of the jams I got, I made these buttermilk scones. They match perfectly with the fruit preserves. They taste best when they are fresh and warm. So if you cannot consume the whole batch, you can save part of the dough in the freezer.

Makes about 16 scones

  • 180 g all-purpose flour
  • 180 g cake and pastry flour
  • 15 g baking powder
  • 3 g baking soda
  • 1 g salt
  • 100 g vanilla sugar granulated sugar plus more for sprinkling
  • 120 g cold unsalted butter (cut or grate into small pieces)
  • 2 eggs (1 for dough, 1 for egg wash)
  • 150 mL buttermilk
  1. Preheat oven to 400°F
  2. Sift together flours, baking powder, baking soda and salt
  3. Mix in sugar
  4. Rub in cold butter with fingers until resembles coarse crumbs, there should be small lumps of butter in the dough
  5. Lightly beat 1 egg and buttermilk together and add to dry ingredients, mix until just combined 
  6. Transfer to a generously floured surface, gently knead and press until dough just come together, handle the dough as little as possible 
  7. Roll flat to about 1/2 inch in thickness
  8. Cut into discs, about 2 inches in diameter, and place on baking trays lined with parchment paper
  9. Beat the other egg with about 2 teaspoons of water 
  10. Brush top of discs with egg wash and sprinkle with vanilla sugar or granulated sugar
  11. Bake for 10-12 minutes until golden
  12. Serve warm with your favourite jam 

Lee Murphy’s new cookbook, The Preservatory, is a wonderful resource for making and using preserves. The book is divided into 2 parts. Part 1 includes recipes for preserves using seasonal fruits with the addition of spices, herbs and wine. Part 2 contains recipes using the preserves, it covers everything from an appetizer to a dessert. Wow ! Jam is a lot more than a PB&J sandwich ! Lee also has a wonderful scone recipe in her book, which is slightly different from the one above, but her scones were super tasty too ! 

 

The Preservatory: Seasonally Inspired Recipes for Creating and Cooking with Artisanal Preserves

You can get this beautiful cookbook through the Amazon website by clicking the above link. I will receive a small compensation if you purchase the item. 

Orange Cranberry Scones 

The weather here in Vancouver has been very rainy and windy lately. Often, I just feel like staying home all day. I made these scones a few days ago to warm and lift myself up.  Orange and cranberry is one of my favourites.  The two flavours just work together like magic ! With a cup of coffee….Mmmmmmmm, so comforting and delicious ! Scones are actually pretty easy to make, they freeze well too, so you can make and cut the dough ahead and bake later.  You don’t need to thaw them, just take them out when you are preheating the oven.  But keep in mind, the baking time will be slightly longer. 

Makes about 8 scones

  • 360 g all-purpose flour 
  • 1 teaspoon baking powder 
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 120 g granulated sugar 
  • 120 g unsalted butter (chilled and cut into small pieces)
  • Zest of 1/2 small orange 
  • 60 g dried cranberries 
  • 1 egg
  • 1/2 cup buttermilk 
  • 30 mL orange juice 
  • 1 teaspoon pure vanilla extract 
  • 1/2 teaspoon orange extract 
  • 50 g melted dark chocolate for drizzling (optional)
  1. Preheat oven to 375ºF
  2. Sift together flour, baking powder, baking soda and salt
  3. Mix in sugar
  4. Cut in butter with a pastry cutter or rub in by hands until resembles coarse crumbs
  5. Add orange zest and cranberries 
  6. Add egg, buttermilk, orange juice and vanilla and orange extract, mix until blended
  7. Transfer dough to a floured surface, and press together to form a round disc about 1/2 inch thick
  8. Wrap with plastic wrap and refrigerate for about 1 to 2 hours
  9. Cut disc into 8 triangular wedges Orange and Cranberry Scones
  10. Bake on cookie sheet lined with parchment paper for about 20 minutes
  11. Serve warm with butter or drizzle with melted dark chocolate Orange and Cranberry SconesOrange and Cranberry Scones

Lemon Raisin Scones

I fell in love with lemon lately! I add it to many of my recipes, e.g. pies, cakes, muffins, smoothies, etc. It just makes them taste a lot better!  It is also an acid, so when it’s combined with baking soda, it helps to rise your dough.  I’ve drizzled some lemon glaze on top of these scones, but they taste amazing even with just butter.  You can have them for breakfast or afternoon tea. I actually had one for lunch too!

Makes about 8 scones
Total time = 2 hours

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, cut into small pieces and chilled
  • 1 egg (beaten)
  • 1/2 cup milk
  • 1 +1/2 tablespoons lemon juice
  • zest of 1 large lemon
  • 1 teaspoon pure vanilla extract
  • 1/2 cup raisins
  1. Preheat oven to 375ºF
  2. Add lemon juice to milk and let sit for a few minutes
  3. Sift together flour, baking powder and salt
  4. Mix in sugar
  5. Cut in butter by pastry cutter or rub in by hands until resembles coarse crumbs 
  6. Add lemon zest and raisins
  7. Add egg,milk with lemon juice and vanilla extract, mix until blended
  8. Transfer dough to a floured surface, and press together to form a round disc about 1/2 inch thick
  9. Wrap with plastic wrap and refrigerate for about 1 hour
  10. Cut disc into about 8 triangular wedges (like cutting a pizza) 
  11. Bake on cookie sheet lined with parchment paper for about 20 minutes
  12. Serve warm with butter or lemon glaze

For the lemon glaze

  • 1+1/4 cup icing sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon water
  • 1/2 teaspoon lemon zest
  1. Sift icing sugar
  2. Whisk in lemon juice, water and lemon zest until smooth

Cheesy Biscuits

My daughter and I love sweets, and I have been posting mostly sweet treats on my blog, especially during the winter holidays. But my son has a salty tooth instead of a sweet one. He sometimes complains that I don’t make anything for him. So, this recipe is specifically for him! I haven’t forgotten about you, dear!

Makes about 15
Total time = 20 minutes

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon seasoning salt (or season to your own taste)
  • 2 stalks green onions,  finely chopped
  • 1 cup milk
  • 3 tablespoons vegetable oil
  • 3/4 cup shredded Cheddar cheese
  1. Preheat oven to 450 °F
  2. Sift together flour, baking powder
  3. Add salt and green onions
  4. Pour in milk and vegetable oil, mix until blended, dough is quite sticky
  5. Stir in cheese
  6. Drop about 2 tablespoons each of dough on to cookie sheets lined with parchment paper, spacing 2 inches apart (just shape them roughly, don’t have to be smooth)
  7. Bake for about 10 minutes
  8. Serve warm with butter or cream cheese spread