Archive for the ‘Scones’ Category


Did you stay up to watch the Royal Wedding last month?

I most certainly did. 97 year old Grandma + 7.5 month pregnant cousin + me + middle of the night party = a recipe for a good time. How could you ever pass on an offer like that! Yes I woke up at 2am to my grandmother walking in the kitchen with a glittery wand stating, “I COMMAND you to wake up!” What a princess. True I did go to bed at 5am and wake up at 7am for work…and potentially might have gone to bed at 9pm on a Friday night. Definition of a party animal.

What a memory though, it was worth every second of being up. Making this evening better was the presence of homemade scones, strawberries and whipping cream, better known as a 3am tea party. These scones are a special family recipe. My uncles grew up eating them as post-dinner snacks right out of the freezer, I’ve grown up with them as a Sunday lunch special straight out of the oven. Hands down these scones are the number one food item that I miss most when I’m not at home.

This is one of those recipes that gets handed down and I fully intend on continuing the chain. Serve these with cream cheese, regular cheese (which is so good when it melts), honey, jam or strawberries and whip cream. Just serve these. Period.

Oh right, that wedding. Gorgeous. I loved Kate’s choice of lace…how is she that beautiful, and skinny? I love fairy tales. But those hats. Lord have mercy!









4 cups flour                1 /2 tsp salt

1 cup shortening        1 1/2 tbsp baking powder

1/3 cup sugar             1/4 cup water


Preheat oven to 425F.

Combine flour, salt and baking powder.

Cut in the shortening until the size of small peas.

Add water and raisins. Mix.

Roll out the dough to 1/2 inch thick. Cut into scones. (I use a circular glass to do this)

Bake 15-20 minutes. (18 minutes works perfectly for me)


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Chili and Biscuits

The pictures I took disappeared to who knows where, so these are from Smitten Kitchen

Yes this blog is called “Time for Something Sweet”. Yes I have the hugest sweet tooth. Yes I love my chocolate, and ice cream, and muffins and other baked goods. Yes I realize that chili has nothing to do with baking. But I’m still going to justify it.

It snowed here on Saturday. It hardly ever snows in Vancouver, so why in the world was it snowing at the end of February!? Regardless of all this, the snow was a welcome addition to my evening spent making and eating chili with good company.

Cooking isn’t really my thing. I don’t eat spicy foods, so when recipes call for foreign items in my cupboard such as cumin, paprika and, heaven forbid, red pepper flakes, I abandon all thoughts of cooking. Thank goodness for friends who are there in times of need.

This chili was delicious. Not too spicy for me, filled with meat, beans, carrots, onions and my favorite vegetable of all, corn. Topping it all off we whipped up a batch of sour cream and cheddar cheese biscuits. To be honest, the biscuits weren’t the best that I’ve ever had. Unless I was making this chili I probably wouldn’t make the biscuits again. A little too dry and bland for my taste. But don’t get me wrong, with the chili, these biscuits were great.

Photo Credit Smitten Kitchen

Just picture it, warm cheddar biscuits fresh out of the oven, homemade chili and snow falling outside. I’m jealous of myself. The added bonus, leftovers that I devoured the next few nights…and of course the Bailey’s and hot chocolate that we used for Tim Tam slams. Now that’s a good Saturday night.



Beef Chili

Adapted from Smitten Kitchen

1 large onions                                1/8 cup vegetable oil
1/2 tbsp minced garlic                    1 carrot thinly sliced
1 1/2 pounds ground beef             1/8 cup chili powder
1/2 tbsp ground cumin                   1 tbsp paprika
1/2 tbsp crumbled dry oregano      Dried red pepper flakes, to taste

1 8-ounce can tomato sauce          3/4 cup beef broth
1 1/2 tbsp cider vinegar                 1 cup kidney beans, rinsed and drained
1 cup frozen corn

In a large pot heat the oil over moderately low heat and cook the onions in it for 5 to 10 minutes, until softened. Add the garlic and carrots and cook for one minute more.

Raise the heat to medium and add the beef, stirring and breaking up any lumps until it is no longer pink, about 10 minutes. Add the chili powder, cumin, paprika, oregano and pepper flakes and cook for another minute.

Add the tomato sauce, broth and vinegar and simmer the chili, covered, for 35 to 40 minutes. Add the kidney beans, corn, and salt and pepper to taste. Simmer for an additional 15 minutes.

Sour Cream and Cheddar Biscuits

Adapted from Smitten Kitchen

1 1/2 cups all-purpose flour              2 tsp baking powder
1/2 tsp baking soda                          1/2 tsp salt
2 tablespoons butter, cut into bits    1 1/2 cups Cheddar cheese

1 cup sour cream

Preheat oven to 425°F.

Combine the flour, baking powder, baking soda and salt in a large bowl. Either cut the butter pieces into the flour mixture with a pastry blender or rub them in with your fingertips until well-combined.

Stir in the cheddar and sour cream until the mixture forms a sticky dough.

Pat to 1/2-inch thickness on a well-floured counter and use a biscuit cutter (or glass) to cut six rounds. Bake on an ungreased sheet  for 15 to 17 minutes, until golden on top.

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Pumpkin Scones

Fear not my non-pumpkin loving friends. With this recipe we are just over half way done with pumpkin November. Then we can get on with the “normal,” non-pumpkin baked goods. In the mean time bear with me, make sure that you are hydrated and keep reading!

Of course I’ve heard what “they” say…that scones are loaded with carbs and calories galore. But please, who the heck are “they” and let’s be honest, who cares what “they” say anyway? I say that if it’s been made in my house then it must be better for me than any purchased scone. Especially those Starbucks scones that are covered in icing sugar. I’ve never understood that. Scones need jam, honey, cream cheese, etc. on them, not icing sugar. Save the calories and eat these instead!

On one of my days off I decided to pay my 96 year old amazing/awesome Grandma a visit. I whipped up a batch of these pumpkin scones at home and then baked them in her oven. Half of the batch had dried cranberries in them and the other half had raisins. Both were equally delicious.

Grandma was fortunate enough to enjoy the best of both worlds with a scone that had raisins and cranberries in it. I spoil her like that. I feed her scones, she serves me sherry…or some other alcoholic drink that she musters up. We have a giving relationship. It works out quite nicely.





Pumpkin Scones

Adapted from The Baking Pan

2 1/4 cups flour                              1/4 cup brown sugar

2 tsp baking powder                      1/4 tsp baking soda

1/4 tsp salt                                     3/4 tsp cinnamon

1/4 tsp ginger                                 1/4 tsp cloves

1/4 tsp nutmeg                               1/2 cup butter

1 cup dried cranberries or raisins    1 egg

1/2 cup pumpkin                             1/3 cup milk

Preheat oven to 400F.

In a large bowl combine flour, brown sugar, baking powder, baking soda, cinnamon, ginger, cloves and nutmeg.

With 2 knives or a pastry blender cut in the butter. Stir in the cranberries or raisins.

In a small bowl combine the pumpkin, egg and milk. Add the liquid mixture to the dry mixture and stir until just mixed.

Place the mixture on a lightly floured pastry mat and knead 6 to 7 times. Do not overknead.

Shape the dough into a 7 inch circle about 3/4 inch thick. Cut into triangles or circles. (I like to use a plastic glass to do this)

Place the scones on an ungreased baking sheet and bake 15-20 minutes (Mine were done at 18 minutes).

*Note: Depending on how you cut the scones the number that you end up with will vary. I made 13 scones from this recipe.

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