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Mini Lemon Poppy Seed Scones

4 Jun

Anyone fancy some hot tea and buttery scones? Would you like some jam with that?

For rainy Vancouver, afternoon tea sounds perfect right about now. And it is perfectly suitable considering this past weekend celebrated the Queen’s Diamond Jubilee, or for my fellow Canadians, marked her Majesty’s 60 years of reign. I hope everyone across the pond had a wonderful time celebrating!

These scones are above and beyond cute. They are fluffy, tiny, and bursting with lemon. The poppy seeds add a nice crunch and the drizzle of honey provides just enough sweetness. I Adapted the recipe from Once Upon a Cutting Board.

Mini Lemon Poppy Seed Scones

  • 3 cups flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 cup powder sugar (or granulated if you prefer)
  • 1/3 cup melted coconut sap (or brown or granulated sugar)
  • 1 1/2 tbsp lemon zest
  • 3 tbsp poppy seeds
  • 1/2 cup + 2 tbsp cold butter
  • 1 egg
  • juice of 2 large lemons
  • 1/3 cup milk
  • honey to drizzle after


Preheat oven to 375 degrees and grease a couple of cookie sheets.

In a food processor, mix flour, baking powder, salt, lemon zest, poppy seeds, and powder sugar. Cut cold butter into small cubes and pulse a couple times into flour mixture. In a separate bowl, whisk together lemon, egg, milk, and coconut sap. Pour wet mix into food processor and pulse until a rough dough forms. Be sure to scrape down the sides if necessary.

Pour dough onto a floured surface and work into a flat disc, about an inch or two thick. Cut disc into 4 or 5 rows, then 4 or 5 columns. Cut each square diagonally. Depending on how small you want your scones, you’ll end up with 18-30 little guys! Place on baking sheets and bake for 15-20 minutes, or until tops are just slightly golden. Let cool for 5 minutes, then drizzle honey on each scone.

Happy afternoon tea! xxx


Peanut Butter and Jelly Scones

1 Apr

Hello, childhood!

It is so unbelievably nice out! Like, wicked hot, super sunny, ocean waves a-splashin’ nice. I went for a huge walk on the beach and just couldn’t contain my big, goofy grin. I am wearing shorts, drinking a smoothie, and devouring these incredible, little  monstrous scones.


I haven’t made scones before, only because I have never thought of them as being gooey, chewy, and delicious enough to. I love them, especially when my grandma makes them-she has the recipe dialed and can whip up a batch while elegantly sipping a cocktail. This is what I want to be like when I’m her age.

I adapted the recipe from Rachel’s Cooking. The scones take no time at all to make if you use a food processor, and they bake up in 20 minutes! The texture is incredible- light, flaky, crumby, and still irresistible moist and chewy in the center. The jam layer adds a sweet and caramelized punch of flavour, and the whole thing requires a cold glass of milk to get down. I’ve already had two- they pretty much have made my day.

If you don’t have a food processor, you can still make them! In fact, they will be more authentic if you make them by hand. Just cut the ingredients in using knives, until the butter blobs are the size of a pea, and pat the dough out into a sticky yet crumbly disc. The rest is easy smeazy.

PB&J Scones

  • 2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup sugar
  • 1/2 tsp cinnamon
  • 1/2 cold butter, cut into 1/2 inch chunks
  • 1/2 cup peanut butter
  • 1 egg
  •  1/4 cup jam


Preheat oven to 400 and grease a cookie pan.

Throw the dry ingredients into a food processor and pulse for a couple seconds to mix. Add butter and pulse until butter seems evenly dispersed throughout the flour. In a separate bowl, mix together egg and peanut butter. Slowly add peanut butter to processor and pulse until mixture forms a dough ball. You may need to scrape down the sides of the processor with a spatula to make sure everything is evenly incorporated.

Pour out 1/2 of mixture onto a greased surface. shape into a thick disc and spread jam evenly over. Crumble the leftover dough on top of jam layer, and press down gently. Cut dough into 8 slices (like you would a cake or pizza) and transfer scones to cookie sheet. Bake for 15-20 minutes, until the tops turn slightly golden and a warm, peanuty aroma fills your kitchen.

Cool scones for 10 minutes (the jam will burn your throat and kill you if you eat too early) then enjoy!

Perfect for picnics, lazy sunny sundays, anytime you need a childhood pick-me-up.

crumbly, jam-filled love

Happy Baking!