Lemon Blueberry Scones

These lemon blueberry scones are bursting with flavour while being light and moist! The juicy sweet blueberries pair perfectly with the bright tartness of the lemon! Enjoy with cup of tea or coffee!

Lemon Blueberry Scones

 The combination of lemon blueberry reminds me of spring and I am hoping that these scones inspire some spring weather! I am so over winter and all the snow. I am ready for some warmer days and pretty spring flowers.  

I love that scones are so quick and easy to make! They only take a few minutes to mix together and they only take around 15 minutes in the oven. All in all, you can have a fresh batch of scones in a half hour! Which is particularly awesome, if like me, you decide you HAVE to make scones at 10:30PM on a Monday evening. 

These lemon blueberry scones are full of flavour! The lemon brightens these scones and brings a delicious fresh flavour to them. While the blueberries add sweetness. The scones are deliciously buttery and have the perfect crumb. They make for a delicious breakfast or afternoon snack. I love them with a warm mug of tea (or coffee!).  

Lemon Blueberry Scones

Lemon Blueberry Scones 

Makes 8 Scones


1 ½ c flour

¼ c sugar

2 tsp baking powder

½ tsp salt

Zest, from 1 lemon

½ c butter, grated

½ c heavy cream

1 egg

1 c blueberries


Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.

In a large bowl, combine the flour, sugar, baking powder, salt and lemon zest. Using either a pastry cutter, a fork or your hands, cut cold butter into flour mixture. Course crumbs should form, almost like a wet sand.

In a small bowl, beat together egg and cream. Add liquid ingredients to flour and butter mixture. Mix until just combined. Add in the blueberries . Mix until incorporated.

Turn dough out onto a lightly floured surface. Knead until combined. Shape dough into a large circular shape, about 1 inch thick. Cut into 8 equal triangular pieces. Spaced evenly apart, place scones onto prepared baking sheet. Brush tops with extra cream.

Bake for 14-16 minutes or until edges are golden brown. Allow scones to cool on baking sheet before transferring to serving platter. Store in airtight container.

Lemon Blueberry Scones

White Chocolate Raspberry Cream Puffs

Light and airy cream puffs dipped in white chocolate and filled with a delicious raspberry whipped cream. These beautiful cream puffs make for the perfect Valentine's Day treat!

White Chocolate Raspberry Cream Puffs

I can't believe that Valentine's Day is less than a week away! Are you celebrating early this weekend? Or waiting to celebrate on Wednesday? We are planning on going out for dinner tomorrow night but otherwise our Valentine's Day celebration will be low key.  

I have been having so much fun playing around with pate a choux party. I love how light and airy it is! I knew I wanted to make a light and refreshing Valentine's Day treat and pate a choux was the obvious choice. I knew I wanted to include some chocolate in the dessert - since it is for Valentine's Day. I decided to go with a white chocolate glaze to add sweetness. The raspberry whipped cream filling is so light and airy but totally delicious with just the right amount of raspberry flavour. I love the white and pink colour combination - its perfect for Valentines Day! 

White Chocolate Raspberry Cream Puffs

White Chocolate Raspberry Cream Puffs

Makes: 18 Cream Puffs


1 c water

1/2 c butter, cut into cubes

1/2 tsp salt

1 tbsp sugar

1 c flour

4 eggs

1 c heavy cream

1-3 tbsp icing sugar, depending on sweetness level of raspberries

½ c raspberries, pureed

3/4 c white chocolate chips

sprinkles (optional)


Pre-heat oven to 425F. Line two baking sheets with parchment paper, set aside.

In a medium saucepan, over medium heat, combine the water, butter, salt & sugar. Simmer until the butter has melted and the mixture comes to a light boil. Take the mixture off the heat and stir in the flour with a wooden spoon. Place the mixture back on the heat and continue to stir until the mixture starts to come off the sides of the pan and a ball forms.

Transfer mixture to stand mixer fitted with paddle attachment. Mix over medium speed for 2-3 minutes, allowing mixture to cool slightly. Beat in eggs one at at time.  The mixture will break or come apart with each addition but should come back together before you add the additional egg. Your pastry should be shinny and of a smooth consistency.

Transfer pastry to a piping back fitted with a large round tip (I used a coupler) and pipe 1 inch rounds, about 2 inches apart onto baking sheet. Use a small amount of water to smooth out peak on each dough mound. 

Bake for 10 minutes for at 425F, then drop oven temperature to 375F and bake for 10 -15 minutes or until golden brown. Allow shells to cool completely before filling.

In a chilled bowl of a stand mixer, fitted with a whisk attachment, combine the whipping cream and icing sugar. Whip mixture on high speed for 3-5 minutes or until stiff peaks form. Fold in raspberry puree. 

Fill a pipping bag fitted with a large round tip (I used Wilton 12) with your raspberry whipped cream filling. Poke your pipping tip into the bottom of a cooled cream puff shell. Pipe filling into bottom of each shell until filling starts to ooze out. Dipped filled cream puffs into white chocolate and top with sprinkles if desired. 

White Chocolate Raspberry Cream Puffs

Orange Chocolate Panettone

Panettone is a delicious Italian holiday tradition. This panettone had a wonderful orange citrus flavour and is studded with chocolate. Panettone makes a delightful gift and an even better french toast! 

Orange Chocolate Panettone

Panettone is a traditional Italian Christmas bread and over the years the various flavours have seemed to get more elaborate - one year our panettone had ice cream inside! You can't leave my grandmother's house around Christmas without her gifting you at least one. My favourite have always been the ones studded with chocolate.  Panettone also makes for a delicious french toast - a perfect festive Christmas morning breakfast.

Orange Chocolate Panettone

Last year, I made these mini orange cranberry white chocolate panettone. They were delicious and the perfect individual size. This year, I wanted to try making a traditional sized panettone. Since I do not own a panettone pan, I used one of my 8 X 3 inch cake pans with a tall collar of parchment paper to add height to the pans. This worked out great! 

I love the combination of orange and chocolate together. The perfect amount tart and sweet. I used a semi sweet chocolate in my panettone but a sweeter milk chocolate would also work well. To really up the chocolate flavour I dipped the top of the panettone in additional chocolate. The panettone also freezes well - so you can make it in advance if need be. I would recommend freezing it before you dip it in the additional chocolate.  

Orange Chocolate Panettone

Orange Chocolate Panettone



2 packages instant yeast

4 c all purpose flour

1 tsp salt

3/4 c warm milk

1/4 c butter

1/2 c sugar

3 eggs

2 egg yolks

1 tsp vanilla extract

zest 1 orange

4 oz semi sweet chocolate, chopped

1 egg

2 tbsp milk

3/4 c, semi sweet chocolate chips


Grease a large bowl with butter, set aside. In a stand mixer fitted with a paddle attachment, mix together flour, yeast and salt on low speed for 5 minutes

In a small saucepan over medium heat combine milk, water, butter and sugar. Heat until all the butter is melted and mixture is warm. On low speed, slowly pour the milk mixture into the flour mixture. Mix until just combined. Add in eggs, egg yolks and vanilla. Stir in orange zest and chocolate until just combined. The dough should be sticky to the touch

Transfer dough to prepared bowl, cover with plastic wrap. Allow dough to rise in a warm, draft free area until doubled in size (approx 90 mins).

Grease and line an 8 inch cake pan with parchment paper, creating a cuff around the top of the pan.

Once dough is doubled in size, punch dough down. Turn onto a lightly floured surface. Roll into a ball and place in prepared pan. Cover with clean tea towel and let rise until doubled in size (approx 90 mins).

Beat together remaining egg and 2 table spoons of milk to create egg wash. Brush top of panettone.  Bake at 350F for 35-40 minutes or until the top is golden brown.

Allow panettone to cool for 10-15 minutes in the pan before transferring to a wire rack to cool completely. Melt chocolate chips, and top panettone with melted chocolate.

Orange Chocolate Panettone