These scones are as wonderful to look at as they are to eat. If blueberry season is past, you can substitute any dried fruit, cut into berry-size pieces, or leave out the fruit and add tablespoon of minced crystallized ginger. Perfect for a lazy Sunday coffee break! Makes 8 scones.

* 2 1/2 cups unbleached all purpose flour
* 1/4 cup of sugar
* 1 teaspoon of baking powder
* 1 teaspoon of baking soda
* 1/2 teaspoon salt
* large pinch of freshly grated nutmeg
* finely grated zest of one lemon
* 6 tablespoons cold, unsalted butter, cut into quarter inch pieces
* 1 cup fresh blueberries
* 1/2 cup of sour cream
* 1/2 cup of milk
* 1 egg yolk
* 1 teaspoon lemon extract
* extra milk and sugar for glaze

1. Preheat oven to 400 F.
Mix flour, sugar, baking powder, baking soda, salt, nutmeg, and lemon zest in a large bowl. Add butter and cut into the dry ingredients with a pastry blender until the mixture resembles cornmeal. Mix in the blueberries.

2. In a seperate bowl, wisk together sour cream, milk, egg yolk, and lemon extract. Make a well in the center of the dry ingredients and add all of the liquid at once. Stir it with a wooden spoon just untill the dough comes together. Then let it rest for three minutes.

3. Scrape dough onto a floured surface. With floured hands, gently knead the dough for 4 or 5 times. Form into a ball and then pat into an 8 inch circle. Slice into 8 wedges, as you would a pie. Brush each piece with milk and sprinkle with sugar. Transfer wedges to a baking sheet, leaving space between.

4. Bake scones on the centre shelf of the oven for approx. 15 minutes, until golden brown and crusty. Transfer to cool enough to handle. Serve warm.

Three Cheese Pie

This is a mind-blower!

* 1 cup of shredded cheddar cheese
* 1 cup of shredded mozarella cheese
* 1 cup of shredded swiss cheese
* 1 medium onion, chopped
* 2 Tbs, all-purpose flour
* 4 eggs
* 1 cup milk
* 1/2 tsp salt
* 1/2 tsp dijon mustard
* 1/2 tsp Worcestershire sauce
* 2 medium tomatoes, sliced

Mix cheese, onion, and flour. Spread in greased 10 inch pie plate. cover and store in fridge overnight. In the morning, beat eggs slightly, beat in milk, mustard, and Worcestershire sauce. Pour over cheese mixture. Cook uncovered in 350 F oven until set (35 – 40 minutes). Let stand 10 minutes, arrange tomato slices around the edge of the pie, overlapping slices slightly.

Orange Muffins

You’ll want plenty of these around – and not just for breakfast. These moist muffins are a breeze to make and are perfect for lunches or people who are always on the run. Enjoy!


* Sift 1 1/2 cups of flour
* 3/4 cups of sugar
* 1/2 teaspoon salt
* 1 teaspoon soda
* 1 teaspoon of baking powder


* One whole Orange and rind cut into 1/8 ths
* 1/2 cup of raisins
* 1/2 cup of oil
* 1/2 cup of milk
* 1 egg
Mix these 5 ingredients in a blender for 30 seconds. Mix the bleded liquids with the dry ingredients until flour is blended. Cook in greased muffin tins at 400 F for 15 minutes.

Orange Sauce

Blueberry Orange Sauce

* 1/2 cup of sugar
* 1tbsp cornstarch
* 1cup of water
* 1 orange, grated rind and juice of
* 1 cup of blueberries, fresh or frozen (thawed)
In a medium saucepan combine sugar and cornstarch; blend in water, orange rind and juice and blueberries. Over medium heat, stirring constantly, cook until mixture is thickened and clear. Serve warm.