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Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.


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Raspberry Olive Oil Spelt Scones

Raspberry Spelt Scones

These are oddly delicious little scones that are great as a quick breakfast or afternoon snack. Odd mainly because the dough is very wet and sticky so that you can’t really pat it down and either cut the scones into wedges or circles like normal. You sort of have to scoop the dough out like cookies. I’ve also really been digging the spelt flour lately. These are just the first in a long line of biscuits and breads I’ve been experimenting with lately. Hopefully more on that soon.

The original recipe for these scones used agave nectar, but I prefer using honey or maple syrup. Both substitutions seem to work very well. I’ve also successfully made these scones with different berries — blackberries and blueberries.

Raspberry Spelt Scones

Raspberry Spelt Scones

Raspberry Spelt Scones

Raspberry Spelt Scones

Raspberry Spelt Scones

Raspberry Olive Oil Spelt Scones
Adapted from a recipe in Food & Wine magazine
2 cups spelt flour
1 tbsp baking powder
1/2 tsp salt
1/3 cup olive oil
1/3 cup honey (or maple syrup or agave nectar)
1 tbsp vanilla extract
1/3 cup hot water
1 cup fresh . . . → Read More: Raspberry Olive Oil Spelt Scones

For Breakfast and for Snacks: Peanut Butter and Jelly Scones

Peanut Butter and Jelly Scones

Peanut butter and jelly really is a timeless combination — just like macaroni and cheese. Olive oil and vinegar. Pizza and beer. The X-Files and Sunday nights. You get the idea. Also, be warned, these peanut butter scones are very habit-forming and a little well of jelly in the middle makes them even better.

A nice thing about these scones is that they also include whole wheat flour and wheat germ. They aren’t overly sweet (for instance, you’re not going to get confused and think you’re eating an oatmeal cookie), but they don’t taste completely healthy either. They’re a little decadent but not too much.

The recipe below is for a full batch of scones but it can easily be halved to make 4-6 scones. I tend to think the delicious factor on baked goods is about two – three days, so I tend to make a lot of half recipes. If you think you can eat 8-12 scones in that amount of time, definitely go for it. When you pat your dough in into a circle, just use a pizza cutter to for 4 larger or 6 smaller scones. Repeat if that’s what you’re . . . → Read More: For Breakfast and for Snacks: Peanut Butter and Jelly Scones

Cheddar Apple Scones for Breakfast


First off, I love cheese so I knew I would love these scones (and I did). Dorie Greenspan knows how to bake, that’s for sure.

But, I kind of messed up and had less cheddar than I thought I did. A travesty! I rummaged around the fridge and came up with some Robusto cheese (kind of a cross between gouda and parmesan). I used about half cheddar and half robusto.

Was that it? Well, no. I couldn’t find any dried apple pieces at the store by me and so it was between dried mango pieces an apple chips. Yeah, apple chips — the kind that come in a bag like potato chips. What the hell, full steam ahead, I used those for the apple (although, I am intrigued by the thought of mango).

My substitutions aside, these were great. I can only imagine how good they are with the correct ingredients! The one other thing I did differently, is I brushed a little milk on the top of each and on half, I grated extra robusto. On the other half, I sprinkled a little raw sugar (I love sparkly scone tops). The verdict: I liked them with both sugar . . . → Read More: Cheddar Apple Scones for Breakfast