July 29

I’m feeling pretty nostalgic about my time in London lately. It hasn’t been the easiest transition to Calgary so I often find myself thinking about the places and people that I miss. I always think back fondly to my time in the U.K. I didn’t eat out much when I was there but one of the foods that London introduced me to were scones. I had never had a scone before living there, and I waited until just before I left to try one. The strawberries and cream scones were delicious and ever since then I have tried so many different varieties.


The first batch of scones I ever made was inedible. My flatmate and I made them for our farewell breakfast in London and we accidentally used baking soda instead of baking powder. They tasted like metal but everyone still ate them. They were pretty horrendous. Since then, I have made a bunch of different varieties, mostly off of Smitten Kitchen’s blog. This one is an adaptation of her roasted pear and chocolate chunk scones that I love. Somehow, though, it didn’t seem right to cook with pears in summertime.

The trick with making scones is to not overwork the batter at all. Use as few movements as possible when you are bringing the dough together. Lumps are your friend! As long as you don’t overwork things you will have light, fluffy scones right at your fingertips. My favorite thing about making scones is that I keep them in the freezer and pop them in the oven any time that I want a special, fresh brunch.


This is the first time that I substituted any of the flour in the recipe with another type. I don’t know much about using other flours and would like to learn. I went with the oat flour because strawberries and oats go together in my mind and frankly, I just wanted to try it out. You will end up with scones that are tender and have just the right ratio of chocolate and strawberries to scone. I thought that the oat flour gave it a lovely flavor.