Pumpkin spice scones with pumpkin honey

For fall, I love a good pumpkin recipe. I’m one of those people that loves all kinds of seasonal squash, and I could put pumpkin in just about anything. I recently made pumpkin bread, pumpkin pancakes, pumpkin waffles, and pumpkin oatmeal…is that excessive??

But a standout recipe for me recently was actually these pumpkin scones. Even my husband, the self-described “not that into” squash, was loving these slightly sweet, crispy on the outside, fluffy on the inside, spiced scones that pretty much taste like quintessential fall. Topped with some creamy sweet pumpkin honey (husband: “that’s not a thing!”), these scones were all gone in no time.

I topped them with a little bit of raw crystalline sugar for an extra yummy crunch.



First, I mixed together the dry ingredients in one bowl (just the flour, baking powder, spices, and salt) then in a separate bowl (or I like to use a large 2-cup pyrex so I don’t feel like I’m using so many bowls) mix the wet ingredients, except the butter. Does butter count as a wet ingredient? Not sure…


Roughly chop the butter, then cut it into the dry ingredients. I use a pastry cutter, but you can use your hands or two knives.


I add the wet ingredients, shaping the dough into an 8-inch round, and cutting into 8 pieces.


Pull the scones apart and space equally on your baking sheet.


Sprinkle with raw sugar! Now pop those puppies in the oven for 15-18 minutes.


And Voila! Perfectly baked pumpkin goodness. Mix up a bit of honey, or serve with any other preferred topping, and you’re sure to impress your brunching guests.


Literally just pumpkin + honey.


These were so good! We found that apple butter was also really delicious. I bet maple butter would be excellent as well. However, I was perfectly happy just munching on them all by themselves, no toppings necessary! They keep great for a few days in an airtight container, perfect for a snack on the go. I think I’ll have to make these again before long!

Pumpkin Spice Scones – serves 4

  • 2 cup all-purpose flour
  • 1 TBSP baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin spice (or make your own)
  • 1 stick of cold butter, cubed
  • 1/2 cup pumpkin puree
  • 1 egg
  • 1 tsp vanilla
  • 1 TBSP cream (more if needed, to get the dough to come together
  • Raw sugar, for topping

Pumpkin Honey 

  • 3 TBSP honey
  • 2 TBSP pumpkin puree
  1. Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper or a baking mat
  2. In a bowl, combine flour, baking powder, salt and spices
  3. In a separate bowl, combine the pumpkin puree, egg, vanilla, and cream
  4. Cut the butter into the dry ingredients using a pastry cutter, your hands, or two knives, working fast to ensure the mixture stays cold. The butter/flour mixture should become a course grainy texture, with the butter in chunks the size of small peas.
  5. Next, add the wet ingredients. Stir to combine until a dough comes together, and shape it into a ball to transfer to your baking sheet. If necessary, you can add a little more cream to get the dough to stick, but you don’t want to over-work it.
  6. On the baking sheet, flatten the dough ball into an eight-inch round, and cut into eight equal pieces. For baking, pull apart the pieces and space evenly on your baking sheet.
  7. Sprinkle the tops with raw sugar
  8. Bake at 425 degrees for 14-16 minutes, until the tops are a slight golden brown
  9. While it’s baking, mix the honey and pumpkin together in a small bowl
  10. Enjoy!

What’s your favorite pumpkin recipe?


Raspberry Tahini Muffins

It’s been a busy summer, and a hot one at that! I haven’t had the motivation to crank the oven or stand over the stove, so it’s been a while since I’ve experimented with any recipes. Lately though, I’ve been seeing tahini based recipes, and especially sweet variations, a whole lot. These piqued my interest, and for the 4th of July I tried out Food 52’s Tahini Cake with Blueberry Swirl recipe. Here’s a picture of the swirl:

I was pleasantly surprised with how it turned out! The swirl was gorgeous dark blue, and the sesame and fruit flavors mingled perfectly to create a sweetness complemented by moist, fluffy cake that made it good for dessert and breakfast alike.

After the cake was long gone, I found myself craving tahini again and wanting to eat it all the time. When my husband and I visited a new local spot and they featured an apple tahini cake on their menu, I knew immediately that I wanted to experiment with other fruit and tahini flavor combinations. The possibilities seemed endless!

I often make pancakes and waffles for breakfast, but I thought muffins would be a nice change of pace. I didn’t know what to expect. Would the tahini flavor be too strong? Not strong enough? Too bitter? It happened that I hit on the perfect amount of tahini flavor and sweetness, while keeping a soft fluffy muffin. In fact, these muffins were so good that in the course of the weekend, my husband and I ate the whole dozen. By ourselves (don’t judge…). They were just that delicious.

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These muffins only use one bowl to make, so they are super easy. Just mix and bake! Fluffy moist inside is made by creaming butter and sugar, and a crispy puffy top comes from the combination of high heat and raw sugar sprinkled on top. Delicious!

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To make these, I followed a recommendation from Sally’s Baking Addiction for her Blackberry Lemon Poppyseed muffins, to cream the butter and sugar together first in a KitchenAid Mixer. After creaming the butter and sugar,  I added the other wet ingredients except the milk (eggs, yogurt, vanilla, and tahini), and beat it at medium speed until everything was creamy and emulsified. There should be no chunks of tahini left.

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Next, I added all the dry ingredients on top of the wet mixture. I know, I didn’t pre-mix the dry ingredients, such blasphemy! I used the mixer to stir until just combined, and then added the milk, mixing again until just blended. Next, I added the fresh raspberries, folding them in.

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I don’t like to use cupcake liners (unless it’s actual cupcakes) so I greased a 12-muffin pan and filled each cup to the top. Then I took raw cane sugar and sprinkled the tops of each muffin: this will give it a crispy sugary crunch!

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These muffins were baked first at 425 degrees for 5 minutes and then for an additional 13 minutes at 350 degrees. The two temperatures, one high, one lower, is what gets the nice puffy muffin top.

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Raspberry Tahini Muffins, makes 12:


  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter at room temp (or microwave cold butter for 5-10s)
  • 3/4 cup granulated sugar
  • 2 eggs, at room temperature
  • 1/2 cup Greek yogurt
  • 1 1/2 tsp vanilla extract
  • 1/4 cup milk of choice
  • 3 Tbsp Tahini
  • 1 Tbsp olive oil (or vegetable oil)
  • 1 Tbsp sesame seeds (optional)
  • 1 cup roughly chopped fresh raspberries
  • Raw cane sugar, for sprinkling


  1. Pre-heat oven to 425 degrees and grease a regular 12-muffin pan
  2. Cream the butter and sugar together using a standing mixer fitted with a paddle attachment. This took about 1 minute at medium-high speed.
  3. Add eggs, yogurt, vanilla, tahini, and oil, beat at medium to high speed until creamy and emulsified, about 2 minutes. Scrape the sides of the bowl to ensure everything is getting equally combined.
  4. To the bowl, add the flour, baking soda and baking powder, salt, and sesame seeds. Stir on low until just combined.
  5. Add the milk and stir on low again.
  6. Fold in the fresh raspberries
  7. Fill the muffin cups equally up to the top
  8. Pop in the oven for 5 minutes, then reduce the temperature to 350 degrees. Bake an additional 13-16 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cool 5-10 minutes before removing from the tin and letting fully cool on a rack.
  10. Eat and enjoy with butter, honey, or any topping of choice! Or eat plain, which is what we did after our first two…

*Recipe modified from Sally’s Baking Addiction Blackberry Lemon Poppy Seed Muffins

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I’ll probably make these again, since the first batch didn’t last too long! I might try different fruits too. Have you tried any tahini based sweets?

Happy Weekend!

Easy Lemon Rosemary Scones from scratch

I’ve been scone crazy lately. There’s something about a cold New England kitchen in the morning that’s perfect for cutting butter into flour, to achieve the perfect flaky pastry. Then there’s also something about a warm oven + just the pantry basics that puts to rights the end-of-week bareness that plagues my refrigerator.

Scones are a favorite of mine because (like pancakes, another weekend breakfast staple!) there are endless variations from a simple starting recipe, so it’s easy to incorporate what you have on hand. Recently, I had lemons and a variety of fresh herbs: a great combination! I tried growing my own herbs once…but let’s just say that didn’t go too well. Now I just buy them fresh and dry the the extra to save for later, works great! I was pretty happy with the lemon rosemary scones that emerged from

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These scones were unbelievably fluffy and delicious, with just the right hints of lemon and rosemary flavor. I sprinkled them with rosemary finishing salt for an extra salty touch, because I enjoying mixing sweet and salty flavors, but that’s certainly not for everyone. My husband scraped it off, and they were delicious anyway. I bet they’d be killer topped with turbinado sugar instead, or sprinkled with a lemon sugar glaze.

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These scones are super straightforward to make, I adapted this recipe from “Best Ever Scones” from Southern Living. They are a great pre-Superbowl snack before the serious eats come to play! A savory version would be delicious too, like bacon cheddar, or scallion!

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I ate mine with honey and lemon curd. Delicious!

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Easy Lemon Rosemary Scones from Scratch: 

  • 2 cups all-purpose flour
  • 3 Tbsp sugar
  • 1/4 tsp salt
  • 1 Tablespoon Baking Powder
  • 1 stick of unsalted cold butter, cubed (1/2 cup)
  • 1 cup + 3 Tbsp light cream or milk of choice
  • zest and juice of 1 lemon
  • 1 tsp finely chopped rosemary

Directions: First, Preheat oven to 450 degrees, then:

  1. Combine flour, salt, sugar, and baking powder in a large bowl. Add the cubed butter, and use a pastry cutter or your fingers to combine until the butter is finely incorporated and the mixture is grainy, the butter chunks should be about the size of peas.
  2. Zest the lemon into the dry mixture, add the finely chopped rosemary.
  3. In a separate bowl, add the juice of 1 lemon to 1 cup of cream. The cream should curdle and become thick, like yogurt. Add this to the dry ingredients, and stir until just combined, a dough should form. Add the 2-3 tbsp of extra cream as needed, so the dough sticks together and you can form it into a ball.
  4. Transfer the ball of dough to a baking sheet with parchment paper or a baking mat. Shape into roughly an 8-inch disc, cut into eighths, and brush with a little of the remaining cream mixture, then sprinkle with finishing salt.
  5. Bake at 450 degrees for 13-15 minutes, until golden brown.

I loved these so much, I made a variation using actual Greek yogurt instead of cream+ lemon, and adding a bunch of blueberries, here is the finished product drizzled with a sugary lime glaze. Pure heaven.

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Have a safe, delicious, and relaxing Superbowl Sunday everyone!

Healthy Whole Wheat Strawberry Chia Oat Muffins

Although it’s technically spring, Boston hasn’t caught up with the rest of the world yet, and still thinks it should be snowing. When I woke up to a cold house and a fridge in dire need of restocking, I knew I had to make some kind of hot breakfast item with whatever I had left so I didn’t have to leave the house.

We always buy a carton of strawberries for the week, and we still had a decent number left, but only in okay shape. Combine those with the oats and flour I keep on hand, a bit of almond milk and leftover yogurt, and voila! Some deliciously moist and not-too-unhealthy breakfast muffins.

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I forgot to put it in the picture title, but I added some chia seeds to the batter for extra protein. I am in love with chia seeds, but sadly my husband does not feel the same. He thinks they have a strange texture, and in liquids they do expand and remind me somewhat of slightly crunchy tapioca. I usually put them in my yogurt or oatmeal for breakfast, but if I bake them in something like pancakes or muffins, it disguises the texture and passes husband muster.

I’ve been experimenting with whole wheat flour recipes for baked goods, and this is the first one where I used no regular white flour at all, and still liked the texture! I’m really excited at how these turned out, and definitely would make again.

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For the muffins, Preheat the oven to 375 degrees, line a muffin pan with baking cups, or grease with kitchen spray. Combine dry ingredients in a large bowl and set aside. Chop the strawberries.

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For wet ingredients, first mix greek yogurt and almond milk together until smooth. Add the vanilla and chia seeds, then the egg and coconut oil until combined. Pour the wet ingredients into the dry, mixing until just combined. The batter should be wet but not runny. If too dry, add a splash more of almond milk. Then fold in the strawberries.

2015-03-21 10.19.23Once combined, scoop into the muffin cups so that they are just to the to the top. Here is where I like to add a secret ingredient. I sprinkle the top of each muffin with some raw sugar crystals. I use Sugar in the Raw Turbinado Sugar. It gives the muffins a nice sweet crackle and sparkle when they come out of the oven, just that extra something.

Bake at 375 for 18-20 minutes until a toothpick comes out clean or the tops are golden brown.

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If you used muffin cups, let the muffins cool for a few minutes before trying to take the papers off, otherwise they will stick badly to the paper. I ate these straight out of the oven with jam, then snacked on one later after they were totally cool. They were just as delicious and moist as when they were hot out of the oven!

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Whole Wheat Strawberry Chia Oat Muffins:

  • 1 cup Whole Wheat Flour
  • 1/2 cup Quick Oats
  • 1 TBSP Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp salt
  • 1/4-1/2 cup sugar (depending on how sweet you like it, i used 1/4)
  • 1 egg
  • 1/2 cup Greek Yogurt
  • 3/4 cup Almond Milk
  • 1 tsp Vanilla
  • 1 TBSP Chia seeds
  • 3 TBSP Coconut Oil, melted
  • 1 cup chopped strawberries

Makes 12 muffins.

For 1 muffin:

  • Calories: 152
  • Total Far: 5g
  • Total Carb: 25g
    • Dietary Fiber: 2g
    • Sugars: 14g
  • Protein: 3g
  • Vitamin C: 13%
  • Calcium: 6%
  • Iron: 4%

Lemon Currant Scone Recipe

In the mornings when I’m feeling spry and I have time, I thoroughly enjoy making a decadent breakfast. This flies in the face of the healthy eating I try to do during the week, but there is something about weekends that just warrants a little extra fun. I put the coffee on and get cookin…with whatever I still have lying around the refrigerator before the weekly shopping trip. This morning I had some cream, a lemon, one single serving of plain Chobani yogurt, and a few eggs. Hmmm…Scones, anyone?

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These scones came out so delicious and fluffy with just the right amount of sweetness and crunch, that both my husband and I marveled at my culinary success. I can follow a recipe just fine, but this one was one of my own design that wasn’t expected to turn out as delicious as it did. I simply had to share.

2015-01-17 10.57.43I ate mine with estate made honey, hot from the oven. What’s your favorite weekend brunch food?

Lemon Currant Scones:

  • 2 cups Flour
  • 6 TBSP granulated sugar
  • 1 tsp salt
  • 2.5 tsp baking powder
  • Zest of 1 lemon
  • 1 large egg
  • 3/4 cup Plain Greek Yogurt (I used Chobani 0%)
  • 1 tsp vanilla
  • 2 TBSP lemon juice
  • 8 TBSP butter, chilled
  • 1/2-1 cup Dried Currants
  • 2-4 TBSP light cream

Additional tools: parchment paper or baking mat, pastry cutter (optional).

Preheat the oven to 400 degrees. First, mix the dry ingredients (flour, sugar, salt, baking powder) and zest the lemon into the mixture. Then in a separate bowl, mix the yogurt, egg, vanilla, and lemon juice. Cube the butter by cutting into small pieces with a sharp knife. I heard you can grate frozen butter or use a food processor to do this for you, I do it the old fashioned way. Then using a pastry cutter, cut the butter cubes into the dry mixture until it has a crumbly texture to it. You can also use your fingers to break up the butter until crumbly, but this might warm up the butter which will make your dough tough.

Finally, pour the wet ingredients along with the dried currants (or any dried fruit of choice) and fold in to mix. Here I eyeballed how much dried fruit I wanted, and this can be adjusted to taste. Avoid over-mixing, but allow a pliable dough to form. If your dough is too dry or the flour won’t mix in, add a few tablespoons of chilled cream a little at a time until the dough is knead-able: form it into a large ball.

Flatten the dough ball onto a baking sheet lined with Parchment Paper, so it forms a disc about an inch high. Then use a sharp knife or pizza cutter to cut the dough into triangles. If you have a scone pan, you can skip that step. Bake for 20-25 minutes on the middle rack until golden brown. Eat hot from the oven!

Servings: 6

  • Calories: 401
  • Carbs: 44g
  • Total Fat: 18g
  • Protein: 9g