Cheddar Chive Scones

Instead of crusty bread, Michelle served the Creamy Kale and Vegetable Soup with Cheddar Chive Scones. It is just a perfect marriage, creamy soup with cheese scone.


This is a scone recipe that does not have tons of butter. The fat comes from the cheese and heavy cream.


  • 3 cups all-purpose flour (or 1 1/2 cups unbleached plus 1 1/2 cups whole wheat flour)
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1/2 cup finely chopped fresh chives
  • 1 1/2 cups grated medium to sharp cheese
  • 2 cups heavy cream, plus more for brushing




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Raisin Scones

The second baked goods which Minoo prepared at the Gilmore Park Church Community Kitchen is Raisin Scones.


The Raisin Scones are a hit with my boys as they are buttery. I made this with grated Cheddar or Parmesan cheese at home as my boys do not like raisins.


  • 2 cups (500ml) all-purpose flour
  • 1/4 cup and 1 tablespoon granulated sugar
  • 4 teaspoons (18ml) baking powder
  • 1/2 teaspoon (2ml) salt
  • 1/2 cup (125ml) cold unsalted butter, cubed
  • 1/4 cup (50ml) sultana raisins
  • 1 egg
  • 3/4 cup (175ml) milk


Source: unknown via Minoo


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Oatmeal Scone

Minoo made a Oatmeal Scone in the Caring Place Community Kitchen to go with Manijeh’s Pilaf.  Minoo always shares healthy recipe in the community kitchen to promote healthy eating lifestyle.


This recipe is adapted from Eat Well.  This Oatmeal Scone is great for breakfast.  It has a hint of cinnamon and filled the goodness of oatmeal and flax seed.  You can add raisins or dried cranberries to this recipe for added sweetness.


  • 1 3/4 (425ml) cups all-purpose flour
  • 1 cup (250ml) quick cooking (not instant) rolled oats
  • 2 tablespoons (25ml) granulated sugar
  • 2 1/2 teaspoons (12ml) baking powder
  • 1/2 teaspoon (2ml) baking soda
  • 1/2 teaspoon (2ml) cinnamon powder
  • 1/4 teaspoon (1ml) salt
  • 1/2 cup (125ml) cold butter, cubed
  • 1 cup (250ml) buttermilk
  • 1 to 2 tablespoons ground flaxseed (optional)
  • 1 egg


  • 1 tablespoon (15ml) buttermilk
  • 1 tablespoon (15ml) coarse sugar



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Dairy Making 101

I was able to attend another workshop organized by Arzeena who is the outreach coordinator of the Richmond Fruit Tree Sharing Project at Garrat Wellness Centre. This time it’s a Dairy Making workshop.


The workshop was conducted by Thomas Hicks, the gentleman behind the red cooler. He briefly introduced himself and told us that he has been growing his own food in his own backyard and community farm. He became more interested in growing seeds as he can share the abundance of seeds. He also has experience working in a chicken farm where he took care of 400 chickens which he thought has distinctive personalities.

He also enjoys preserving food when they are in abundance so that he can enjoys them all year round. He likes to use local produce for preservation. He introduced us to this book by Sally Fallon.


It’s this book, Wild Fermentation where he successfully made sauerkraut. This book was available for sale at $25 during the workshop.


While doing all the introduction, he passed around 3 jars with full cream milk and asked us to give it a good shake and pass it down when our hands are tired.


In the jar, there were also a few pebbles. So, it’s quite noisy as the bottles were being vigorous shake.


After some 15 minutes of so of shaking, we ended with butter and butter milk. This can be a good project for school kids.


The butter is very soft and creamy. Dont forget to remove the pebbles in the butter.


We made some gorgeous scones using the butter and butter milk we just made. We enjoyed the scones with the butter too.

Click on Read More for the recipe of the scone.


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