• Rachel Mowat

Gotta have a treat with your tea

Updated: Jan 24

Not that you have to have a treat with your tea, but why the heck wouldn't you? If you could whip up a fresh scone or muffin to have with your morning or afternoon tea, wouldn't the 10 minutes to make it be worth it? I don't know about you, but I love a fresh almond scone straight out of the oven. What's even better is that you can freeze these bad boys and have them every morning. Here are a couple of our go to scone and muffin recipes that will surely compliment any cup of tea.

Muffins - you choose the flavour

A simple go to muffin recipe is great to have on hand. It's not too sweet and you can easily change the flavours buy switching out the fruit/nuts/chocolate for anything you like.


4 1/2 cups of flour - I use an unprocessed/unbleached brand

1 cup of sugar

2 Tbsp of Baking Powder

2 eggs

2 cups of milk or oat milk

1 cup of vegetable oil

FLAVOURS: choose you flavour: 1 cup of chocolate chips or 1 1/2 cups of blueberries or 1 cup of raspberries and 1/2 cup of white chocolate chips.


In a large mixing bowl place your flour, sugar, and baking powder, use a whisk to blend it together, the whisk will help get rid of any lumps in your sugar.

Next, in a separate bowl place your eggs, milk and oil, then whisk together. Add it to the flour mixture and with a wooden spoon start to mix together, once your halfway combined add in your berries, chocolate or nuts as desired. Don't over mix.

In a non stick muffin tin, spray each cup with a bit of non stick spray, just to make sure they release well. Using a cookie scoop, place a heaping scoop full in each cup.

Place your pan in a 350 degree over. Turn your pan after 18 minutes. Continue to bake for an additional 18 minutes or until you can poke the centre with a knife or skewer stick and it comes out clean.

Let the muffins cool for 10 minutes and then pop them out onto a cooling rack. While you wait for them to cool make yourself a nice big mug of tea and enjoy!


If you are wanting a sweeter muffin, sprinkle the top with turbinado sugar before you put the muffins in the oven.

Scones - classic almond flavour


2 ½ cups all-purpose flour

¼ cup granulated sugar

1 tablespoon baking powder

¼ teaspoon salt

½ cup chilled butter, cut up

1 egg, lightly beaten

⅓ cup 35% cream

⅓ cup sour cream

1 1/2 tsp of almond extract


1 cup of icing sugar

1 tbsp. of milk

1/4 tsp of almond extract

sliced almonds for garnish


Preheat oven to 400°F. Line a baking sheet with parchment paper. In a large bowl stir together flour, sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture resembles coarse crumbs. You can use your hands if you don't have a pastry blender. Make a well in center of flour mixture. SECRET: For flaky layers, keep the butter cold so it begins to melt in the oven, not before.

In a bowl combine egg, heavy cream, almond extract and sour cream. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened. SECRET: Overworking causes dense, tough scones. Stop while dry flour still shows in the dough.

Turn dough out onto a lightly floured surface. Knead 10 to 12 strokes or until nearly smooth. Divide in half. Pat or lightly roll each dough half into a 6-inch circle. Cut circles into six wedges.

Place wedges 2 inches apart on prepared baking sheet. Bake 12 to 14 minutes or until bottoms are golden. Let cool on a wire rack. Drizzle the almond icing over the scones with a back and forth motion, and sprinkle almond slices on the wet icing. Let try for 10 minutes and ENJOY!

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