scones

These mini-egg studded scones—a recipe from Hamilton, Ont.'s superb Cake and Loaf Bakery, which has now sadly closed—are almost cake-like in texture. If you'd rather make mini scones, reduce the baking time to 15 to 17 minutes.

"These scone wedges are made in one big circle, just like a pizza. I am forever getting involved in the what-goes-first debate (cream or jam?), though to be honest, as long as neither is left off, I’m a happy girl. I once vowed never again to bake with lavender after an epic flavor disaster, but I have since learned that a little goes a long way. So, don’t be tempted to diverge from the quantities here, or you WILL regret it!" - Nadiya Hussain

Instructions Crème Fraiche Kitchen Tips :

I love leeks. I love garlic. I love onions. All alliums are sacred to me because they create so much beautiful flavour when used properly. Sure, they are capable of leaving you with a bit of smelly breath, but isn’t it worth it? Besides, if you’re eating them with your partner or a friend, neither of you will really notice. Leeks are my favourite, especially when slowly cooked down into a silky creamy consistency so they become sweet and nuanced.

In the Muffin Olympics, my favourite—bran muffins—would never even make the team. I get that gritty brown masses hardly have the appeal of blueberry-buttermilk, sweet-cornmeal, banana- walnut, and pumpkin-spice, but I’ve always enjoyed their quiet, nutty complexity—plus, it’s kind of adorable, the way I convince myself that they’re healthier, right? So I decided that they needed a makeover, and I reformatted them as scones, and pretty ones at that. Preloading the scones with jam makes them self-contained packets of breakfast luxury. Yes, like a jelly donut but still craggy and wholesome enough that we get to enjoy them way more often.