Cherry Vanilla Scones

Cherry + Vanilla Scones = Breakfast Love!!!


I really love scones. It probably all stems back to my Starbucks days and eating way way too many Pumpkin Scones, but what else is a girl to do when you start work at 4:45 - I mean seriously, a scone was a necessity. Plus, suprisingly Starbucks has really good pastries, so resisiting was useless.

So since then, I have been on a mission to make the best possible scones ever! So far the winning scone is my raspberry almond - but this recipe is giving that one a run for my money. The recipes are close, yet this one has extra vanilla and fresh, sweet cherries instead of raspberries and almonds.

Now if you are like me cherry season is very exciting, probably because it’s so short-lived. Plus, unlike so many other fruits that are around all year (even though they are coming from way too far away), cherries don’t tend to be available, at least where I live. So I figure if you only get them for a short time - eat as many as you can right!

So if you love cherries as much as I do you absolutely must make these scones. The addition of vanilla makes these scones perfect and a wonderful breakfast or mid-day snack.


prep time 20 minutes

cook time 22 minutes

total time 42 minutes

servings 8


2 cups flour

1 tbsp baking powder

3 tbsp white sugar

1/2 tsp salt

6 tbsp cold butter

1 cup milk

1 tbsp vanilla

1 cup halved cherries


Preheat oven to 400. In a large bowl combine flour, baking powder, sugar and salt. To the flour add in butter that has been grated using a cheese grater. Toss to combine being sure that all of the butter is coated in flour and the mixture is crumbly.

Add in milk and vanilla and stir until just combined. Turn your dough onto a floured surface and gently knead to form a ball - adding additional flour if needed. To the ball add in the halved cherries and then knead one last time then flatten into 1 1/2 inch round. Cut out the scones into your desired shape then place on a baking sheet and bake 18-22 minutes or until scones are lightly browned.

Remove from the oven and place on a cooling rack and allow to cool completely before icing.

Vanilla Icing

5 cherries

1 tbsp sugar

1 cup icing sugar

1 tbsp white vanilla

2 - 4 tsp milk

In a small bowl combine finely chopped cherries and white sugar. Mash together then allow to sit for 5 minute to let the juices release from the cherries.

In a second bowl combine icing sugar, vanilla and milk - whisking until no lumps remain. Use a mesh strainer to press cherry juice into the icing. Stir then drizzle over cooled scones.


Banana Chai Smoothie Bowl with Almonds + Blueberries

Nothing is better on a warm summer morning than a smoothie bowl! Blend up this perfect combination of chai spice, bananas and vanilla then top with sweet + crunch fixings for the most perfect way to start the day!


Smoothie bowls - are they something that you are familiar with? They are one of those things that seem to be popping up everywhere and are almost always picture perfect!

Now for me, these bowls became a big part of my life when my parents opened an Acai Smoothie Bowl Food Truck. We taste-tested many many variations until they came up with the perfect combination for the smoothie base and topping combinations! Needless to say, even when we are not in taste testing mode I still tend to eat a smoothie bowl or two when I visit them.

So after my visit last week I knew that I needed to make a bowl of my own. Now, of course, I can't give away their secret recipe so I have gone in a completely different direction and do a straight banana base rather than berries and Acai.

For me, the flavours that go particularity well with banana are warm spices - aka cinnamon, cloves, nutmeg or…. Chai Spice! If you're going to use warm spices in your base the toppings you choose need to complement and not compete. Blueberries, almonds, coconut, almond butter and the perfect options as all of those flavours are mellow enough to not overpower the chai but rather enhance it perfectly.

So whip up your own Insta-worthy bowl tomorrow morning, though consider this a warning, your friends may all be requesting their own bowls once they see your creation!


prep time 10 minutes

blend time 5

total time 15 minutes

servings 1 - 2


2 large or 3 medium frozen bananas

1 1/2 tsp chai spice

1 tsp vanilla

1/2 coconut milk

1/2 cup coconut

1/2 cup granola

1/2 cup blueberries

4 tbsp almonds shavings

4 tbsp almond butter

drizzle of honey (optional)


In your vitamix or high powered blender combine frozen bananas, cinnamon, vanilla and coconut milk. Blend until smooth and no chunks remain.

Divide blended banana between 2 bowls and top with granola, blueberries, almond shavings and almond butter. Drizzle with honey for added sweetness.


Zucchini Banana Breakfast Cookies

Cookies for breakfast - need I say more!!!


Ok so usually cookies for breakfast are one of those things that we don’t admit to right - that is until now! Seriously, cookies with bananas, zucchini and chia seeds are healthier than many other breakfast options, plus, they are super quick and easy for those busy weekday mornings.

The other thing that is really great about this recipe is that they make a ton, so they will last you all week. Also, if you don’t have frozen cherries no worries, any frozen fruit works or you could add in dried cranberries or raisins, really anything would work.

These yummy little treats are also kid approved, I made a batch for my nephews and those cookies were devoured in only a couple of days. Now perhaps it was because we were offering them cookies first thing in the morning, but whatever works right!


prep time 20 minutes

cook time 14 minutes

total time 34 minutes

servings 30 cookies


2 cups flour

1 cup oats

1 tsp cinnamon

1/2 tsp baking soda

1/4 tsp salt

2 tbsp chia seeds

1 cup coconut

1 banana

1 small zucchini

1/4 cup butter softened

1/2 cup brown sugar

1 egg

1 tsp vanilla

3/4 cup chopped cashews

1 cup frozen cherries quartered


Preheat oven to 350. In a medium bowl combine flour, oats, cinnamon, baking soda, salt, chia seeds and coconut.

In a large bowl place banana and mash until smooth. To the banana add in grated zucchini, softened butter, brown sugar, egg, vanilla and chopped cashews. Stir until well combined then add in 1/2 of the flour mixture stir then add in remaining flour (the cookie dough will be very thick). Once fully combined stir in cherries until evenly distributed.

On a parchment lined baking sheet place 1 tsp of the dough then press down lightly. Bake for 13-14 minutes then allow to cool on a cooling rack. Store in a ziplock bag or plastic container.


Sausage + Pea Breakfast Muffins

A complete meal all in one convenient muffin! The perfect on the go breakfast for your busy mornings.


Sausage + Cheese + Peas - seriously what more do you need in a breakfast right! I personally tend to be more of a fan of savour things and when it comes to breakfast I am a strong believer that sweets don’t belong.

So when it comes to muffins I kinda think that savour is a better way to start the day. Now, this is certainly not to say that I don’t love a sweet muffin, but they tend to be more of a mid-day snack that a morning kick start. So that is where these muffins come into play.

I don’t know about you but most mornings there is barely enough time to get ready let alone eat a full breakfast, so why not one that can be easily taken to go and gives you all the things you need to get you through the morning. It’s like a muffin version of the classic breakfast sandwich + peas.

Now perhaps peas seem like an odd choice but hear me out.

  • They are bright and cheery and everything savour needs some freshness

  • Peas contain just about every vitamin and mineral that you need, so while you may not be getting a full serving in every muffin, even a little bit helps right!

That being said, if that still didn't convince you, you can totally leave them out or sub them for something different. Zucchini, corn or carrots would all be equally delicious - I just think that any time you can sneak some veggies then you are winning!

So do yourself a favour and make a batch and keep them on hand for when you need them - your mornings will thank you!


prep time 20 minutes

cook time 20 minutes

total time 40 minutes

servings 12


2 cups flour

1 tbsp baking powder

1/2 tsp baking soda

2 tbsp sugar

1/2 tsp salt

2 cups grated cheddar cheese

1 cup milk

1/2 cup melted butter

2 eggs

1 cup frozen peas

1/2 lb breakfast sausage


Preheat oven to 400 and line your muffin pan with 12 paper liners.

In a small frying pan place breakfast sausage and cook through breaking into small pieces as it is cooking. Drain onto a paper-towel-lined plate and set aside.

In a large bowl combine flour, baking powder, baking soda, sugar, salt and cheese - stir to combine. Make a well in the centre of the flour mixture then add in milk, melted butter and lightly beaten eggs. Using a large spoon stir until just combined then add in peas and sausage and stir until mixed through (be sure not to overmix).

Divide evenly between 12 paper liners and bake for 18-20 minutes or until golden brown and a toothpick comes out clean.


Extra Fluffy Buttermilk Pancakes with Candied Bacon + Pecans

Who doesn’t love extra fluffy pancakes!!! This version is made even better with the addition of candied bacon and pecans - perfect for your next big brunch or perhaps even dinner tonight!


Extra fluffy pancakes - seriously how much do you love them! I personally think that all pancakes should be fluffy, and when I say fluffy I mean really fluffy. Now the only problem is that extra fluffy pancakes can be a bit of a challenge but if you can perfect it, it’s well worth the trouble.

So 2 things are really important when making pancakes that are nice and high. 1 - make sure that you cook those little puppies low and slow, that way you won’t burn the first side before they are cooked through. 2 - let bubbles form throughout the entire pancakes before you flip. This is absolutely key and will guarantee that your pancake is cooked at least 1/2 way through.

Now while these pancakes are really yummy all on their own they are elevated by the addition of candied bacon and pecans. I make mine with a bit of spice, but if you want to skip the cayenne and chipotle you certainly can and you will still end up with a sweet and savoury treat. You can also make this in advance and keep it in the fridge for your Sunday breakfast or a quick and easy weeknight dinner!


prep time 10 minutes

cook time 15 minutes

total time 25 minutes

servings 4


Angel Cakes

3 tbsp melted butter

2 cups flour

1/4 cup sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cups buttermilk

2 eggs

1 tbsp vanilla

Candied Bacon + Pecans

8 strips of thick cut bacon

1 cup halved pecans

1/4 cup brown sugar

2 tbsp maple syrup

1 tsp pumpkin pie spice

1/8 tsp chipotle pepper

1/8 tsp cayanne

1/4 tsp black pepper


Cut each strip of bacon into 1/2 inch pieces. In a small frying pan cook bacon until it is almost crispy. Drain on a paper towel lined plate and set aside.

To the same frying pan add in pecans, bring sugar, maple syrup and spices. Cook over medium heat for 3-4 minutes or until pecans are browned and glaze is bubbling and has coated the pecans. Add in bacon and cook another 2 minutes stirring constantly to avoid burning.

In a small saucepan melt butter then set aside and allow to cool. In a large bowl combine flour, sugar, baking soda, baking powder and salt.

In a medium bowl whisk eggs then add in buttermilk, vanilla and cooled butter.

Add the wet ingredients into the dry and stir until just combined being sure to not over-mix (the batter may still be lumpy).

Heat a griddle or frying pan over medium heat then add a small amount of butter or oil to the pan. Pour your batter onto the griddle and cook until bubbles form on the top of the pancake then flip and allow the second side to brown. Top with candied bacon and pecans and serve immediately.