Ham and Blue Cheese Scones

Ham and Cheese Scones Ham and Cheese Scones Ham and Cheese Scones

There’s few things in life we enjoy more than a buttery, flaky, well crafted scone. Warm and crispy from the oven, smothered in butter or savory whipped cream… it’s essentially the epitome of indulging yourself on a lazy morning.

If blue cheese isn’t your thing, these babies just might make you a fan for life. Their flavor profile is gentle yet undeniably cheesy, and combined with the ham it makes a perfect combo for tea time. We used a rosemary-infused sea salt in ours, but regular sea salt will do. Cut them in half, and they’d make for great little sandwiches, too!… 

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ultimate breakfast cookies (vegan, gluten-free + sugar-free!)

ultimate breakfast cookies via BAKED the blog (vegan, gluten-free + sugar-free)ultimate breakfast cookies via BAKED the blog (vegan, gluten-free + sugar-free)

Just because I take a vested interest in my health and I identify as a vegan, doesn’t mean I don’t want to eat cookies for breakfast like everyone else (and pizza for every other meal, duh!). I mean, I put chocolate in these so they might be a bit indulgent for the early am hours, but I’ve never let that stop me before. They really would be appropriate any old time.
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Berry-Packed Macaroon Muffins

Berry Packed Macaroon Muffins | Baked the Blog

Last week I made pancakes for breakfast 3 days in a row. During the week!! Since moving into my new place, I’ve only had the motivation (and requisite kitchen accoutrements) to make toast and quesadillas. (Thank god for frying pans, I tell you!) So it felt a miracle when I woke up one morning, saw an overly rip banana sitting on the counter alongside a bag of the most delicious oats I’d ever tasted, and concluded that I should turn them into pancakes. (Sidebar: This is not an affiliate link. They are seriously the best oats I’ve ever had. ) I liked the pancakes SO much that I wanted to share them with you here, but I just didn’t think they were “baked” enough. Do you have any thoughts on this? I’d love to know because I will share them if you want!  But I digress. When the weekend rolled around and I’d finally unpacked a few more boxes and gotten a little of my kitchen mojo back, I embarked on making these muffins. It was a good choice, guys. Good choice!

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JAMMY BARLEY SCONES

JAMMY BARLEY SCONES
There’s hardly a cozier way to spend a numbingly cold February morning than watching the snow fall and gust outside while you sip coffee with a homemade scone. You can almost feel the warmth, right? It’s been a particularly cold month in Ottawa (Ontario, really) and I’ve taken to chaining myself, willingly, to the kitchen to experiment with different types of flour. There have been many (literal) flops and even more disappointments but it’s fun and interesting to play with the science of baking just the same. And let’s be real – I don’t mind eating the piles of not-quite-right chocolate chip barley cookies.

JAMMY BARLEY SCONES
These scones make use of one of my favourite flours, barley. It’s got an almost creamy texture when used in baked goods and a distinctive sweetness that makes it ideal for so many baking projects. Though it can usually be swapped in cup for cup in non-yeasted recipes (cookies, quick breads, brownies, scones etc) it requires a gluten boost from other flours to create high-rising breads and doughs. I’ve blended it with All Purpose flour in these Jammy Barley Scones for a bit of a richer, denser texture. They are perfect dipped into your morning coffee, your evening tea or as a mid-afternoon pick me up (and boy, as a pregnant lady I have really come to love that mid-afternoon sweet treat).
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