Cheddar and Green Chili Scones

Brunch - Cheddar Chili SconesI am behind on my posting – however, this recipe is too good not to share.  I made cheddar and green chili scones last weekend for brunch with Jonathan.  Oatmeal, scones, fried eggs, and hot tea all combined for a perfect brunch.  We had lovely conversation and enjoyed a perfect morning waking up slowly.  There is nothing better than waking up to the smell of freshly baked scones.  The recipe is from Smitten Kitchen but I substituted green chillies for the jalapeno peppers.

Brunch - Cheddar Chili SconesIngredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup (1 stick or 4 ounces) cold butter, cut
1/2 cup heavy cream
3 eggs
3/4 cup Cheddar cheese, shredded
2 tablespoons green chili (mine were from a can)


1.  Preheat oven to 400 degrees.  Then mix together flour, baking powder and salt in a large bowl.

2.  Cut cold butter into the flour mixture until the butter is the size of small peas.

3.  In a small separate bowl lightly beat eggs.

4.  Mix in heavy cream and eggs with a wooden spoon until dough forms.

5.  Add in 1/2 cup shredded cheddar and green chili to the dough.  Then knead in the cheese and green chilis.

6.  Cut dough into the desired shapes and place onto baking pan.  Sprinkle with remaining cheddar cheese.

7.  Bake for 12-14 minutes until golden on top and cooked in the centre.

Note: Scones are always best enjoyed the first day.

Blueberry Scones

Is there anything more comforting than a warm blueberry scone for breakfast?

I don’t think so! This morning, I thought I would try a new recipe from Smitten Kitchen.  We had all of the ingredients in the refrigerator and so it came together quite quickly. Dad came into the kitchen after his daily lane swim and dubbed them ‘swimmer’s scones.’  Laura loved the scones so much that she asked me to make them again for the morning of the wedding when all the girls are getting their hair done.

Sorry Starbucks, Leslie the Foodie is in town!


2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon table salt
6 tablespoons cold, unsalted butter
1 cup fresh or frozen blueberries
1 cup heavy cream

1.  Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.

2.  In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together. Add butter, either by cutting it in with two knives or a pastry blender.  Cut it into the flour mixture with a pastry blender, breaking it up until the mixture resembles a crumbly meal with tiny pea-sized bits of butter.

3.  Gently stir in the blueberries, so that they are coated in dry ingredient, then stir in heavy cream.

4.  When you’ve mixed it in as best as you can with the spatula, go ahead and knead it once or twice in the bowl, to create one mass. Do not worry about getting the dough evenly mixed. It’s far more important that the dough is not overworked.

5.  Generously flour your counter. With as few movements as possible, transfer your dough to the counter, generously flour the top of it and with your hands or a rolling pin, gently roll or press the dough out to a 3/4-inch thickness. Cut into 2 1/2-inch circles with a floured biscuit cutter (or using a knife).

6.  Carefully transfer scones to prepared baking sheet, leaving a couple inches between each.

7.  You can re-roll the scraps of dough, but don’t freak out over how wet the dough becomes as the strawberries have had more time to release their juice. They’ll still bake up wonderfully.

8.  Bake the scones for 12 minutes, until golden at the edges.  Cool for one minute on the pan and then serve warm or at room temperature.  (Scones are best the day they are made.)

Cheddar Cheese Scones

I made these lovely cheddar cheese scones yesterday for breakfast and they were phenomenal.  The warmth and perfect flaky texture was absolutely everything a scone should be.

The recipe is from Canadian Living – my Mom told me that their recipes are thoroughly tested, so it’s really no surprise that they turned out so well!  The changes I made to the recipe were to use buttermilk instead of Balkan-style yogurt and I didn’t have whole wheat flour in the cupboard.  (The recipe says to use one cup whole wheat flour and one cup all-purpose flour, but that is optional.)

If you are looking for a quick and easy breakfast or snack – this recipe is awesome! Even my sister Sarah – who is a picky eater – loved them.


  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp sugar
  • 1/2 cup butter
  • 1/2 cup buttermilk
  • 1 egg
  • ½ cup shredded cheddar cheese


Mix together flour, baking powder, baking soda, salt, and sugar. Cut in margarine into the dry ingredients until a nice crumbly texture is created. Mix in grated cheese. Mix in the buttermilk and egg. You should have a nice firm dough. If it seems too dry, add a little bit more milk.

Roll out dough, or pat it out with your hand. Use a measuring cup to cut out 12 circles. Preheat oven to 400ºC. When oven is warm put scones in, and bake for 10 minutes or until lightly browned.



Jonathan and I made these scones and were delighted with the results.  Together we went to the Bulk Barn and selected dried red currants and dried mango infused cranberries.  The secret to delicious and slightly cake-like scones was the buttermilk!  Make sure to chop the butter with a knife into pea-sized pieces in the flour.  This was my attempt at The Joy of Baking recipe for Coffee House Scones.


Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Add the buttermilk and vanilla extract to the flour mixture and stir just until the dough comes together. Do not over mix.

Transfer the dough to a lightly floured surface and knead the dough gently and form into a round that is about 1 inch (2.5 cm) thick. Use a 2 1/2 inch (6.5 cm) round biscuit cutter to cut the dough into circles. Transfer the scones to the baking sheet and brush the tops of the scones with a little milk.

Bake for about 20 minutes or until golden brown. Remove from oven and transfer to a wire rack to cool.  Makes 6-8 scones.


2 cups all purpose flour

1/4 cup organic sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cut into pieces

2/3 – 3/4 cup buttermilk

1 teaspoon vanilla extract

½ cup – ¾ cup of dried fruit