Maple-Oat Scones w. Glazed Walnuts


I think the test of a great scone is if you can eat it in the afternoon and it’s still just as delicious as when they were baked that morning(except for the warm part, nothing beats that!!). There is a little pastry spot in Portland that I took my friend to, and the maple-walnut scone we got was so good, that when she accidentally dropped a piece on the street, she picked it up and popped it into her mouth without hesitation - now that’s a good scone!! I wanted to make my own version, desperately wanting to avoid ‘maple flavoring’ but needing to capture a deep maple taste. By glazing the walnuts with syrup, you not only add an extra maple element to the scone, but you toast the nuts as well, which accents the nuttiness of the oat flour. The reduced syrup concentrates the deep flavor, and using it in the scone and the icing balances the sweetness. There are a few steps to these scones that make them next-level maple, and they’re totally worth the extra 15 minutes of prep!


1 ½ c flour

¼ c oat flour

2 ¼ tsp baking powder

½ tsp salt

6 T unsalted butter

½ c milk

¼ tsp vanilla

½ c pure maple syrup, reduced to 5 T, divided

½ c glazed walnuts (see below)


½ c walnuts, roughly chopped

2 T maple syrup

Pinch of salt


½ c powdered sugar, sifted

2 T reduced maple syrup

¼ tsp vanilla

Pinch salt

Turn oven to 400 degrees(ensure your oven rack is in the center) and allow it to preheat for at least 30 minutes. Line a half sheet pan with parchment and set aside. To reduce the syrup, bring the ½ cup to a simmer over medium heat, then allow to bubble and reduce to 5 T, about 13-15 minutes. Allow syrup to cool slightly as you pull together the rest of the recipe. While syrup is reducing, make your walnuts:

Lay a sheet of parchment onto a pan or countertop. Place a dry skillet over medium heat; add walnuts to lightly toast. Increase heat to medium-high and add 2 tablespoons maple syrup (straight from the bottle, not your reduced elixir!) and salt. Stir frequently with a rubber spatula until they’re toasty and caramelized, being careful not to burn, for about 2 minutes. Use the spatula to transfer to parchment in a single layer to cool completely.

In a medium bowl, whisk together the flours, baking powder, and salt. Cut in butter using your favorite method - I use a pastry blender - until some pea-sized amounts remain throughout. Combine milk with 3 tablespoons of the reduced syrup and the vanilla. Pour into dry ingredients; using a fork, mix about halfway, then add the glazed walnuts(you may need to break them up a bit) and mix lightly until just combined. Transfer to a board and knead together lightly; pat into a circle about ¾ inch thick. Cut into 8 wedges and place on prepared sheet, spaced 2 inches apart. Bake for 10 minutes, rotate pan, and bake for another 6-8 minutes, until they’ve popped up and have a golden crust on top. Remove from pan to cool on a wire rack.

To make icing, sift powdered sugar into a small bowl. Add remaining 2 tablespoons of the reduced syrup, vanilla, and a pinch of salt. Whisk to combine, adding ½ - 1 teaspoon of milk if the mixture is too thick to drizzle. Place the wire rack with scones on top of the parchment lined pan you baked them on to catch drips and drizzle with the maple icing.

These scones definitely passed my all-day test - I tasted them morning, afternoon and evening!! - as well as fulfilled my quest to bring out the maple flavor naturally. They’re perfect for Fall (move over pumpkin spice!) or any time of year if you’re a maple-loving Canadian like me, I hope you’ll give them a try!

With a full heart and an empty plate,



Brunch Cobbler

Brunch cobbler. Get on board.

I have always been crisp gal when it comes to the options for hot fruit casserole-esque desserts. To me, biscuits were biscuits and didn't belong as a topping. Now, if you are currently thinking...ummm what’s the difference, aren’t they all the same really? NO.

They all basically start the same with a mixture of fruit & starch as the base, but here’s a quick rundown of how the toppings determine the variety:

Buckle - cake batter poured over that ‘buckles’ under when baked

Pan Dowdy - topped with a pie crust that is broken open halfway through baking to allow juices to bubble up over top, making the dessert look ‘dowdy’ (not kidding here people)

Brown Betty - layered & topped with leftover bread that’s been tossed with melted butter, sugar & spices

Crumble - topped with a streusel mixture of butter, sugar, flour & spices

Crisp - topped with a streusel mixture of butter, sugar, flour, spices & an ingredient that adds a ‘bite’ like nuts or oats

Cobbler - biscuit dough dropped over, creating a ‘cobblestone’ type pattern when baked

Extra Credit:

Grunt - a base of stewed fruit that has dumplings dropped on top & is steamed to cook through

So, now that you are far more educated on old-school desserts than you wanted to be, let me bring you back to how I decided to release my fear of eating cobbler - by making it for brunch!! Everyone loves a good biscuit, as well as a reason to eat dessert for breakfast. I’m not going to lie though, it’s kind of a crisp-cobbler hybrid as I made oat biscuits - I could only branch out so far my first time.

Brunch Cobbler // Serves 8


5 c mixed berries or sliced fruit

2 T flour

¼ c strawberry jam (homemade is best!)

¼ c sugar

½ tsp salt

Zest & juice from ½ a lemon (appx. 2 tsp juice)


1 ¾ c flour

¾ c oats

2 tsp baking powder

½ tsp baking soda

1 tsp salt

⅓ c brown sugar

4 oz cold unsalted butter

3/4 c buttermilk

Slightly sweetened creme fraiche or whipped cream, for serving (optional)

Preheat oven to 375 degrees. Butter a 2 ½ - 3 qt baking dish and set aside. Mix together all filling ingredients and pile into baking dish.

In a medium bowl, whisk together flour, oats, baking powder and soda, salt, and brown sugar. Cut in butter until it resembles coarse crumbs, then stir in buttermilk gently with a fork. You may need to add one or two additional tablespoons to create the right consistency. Drop the sticky dough by spoonfuls over the fruit, leaving areas for the fruit to bubble up through.

Bake 35-40 minutes, until the crust is browned and juices are bubbly. Allow to stand for at least 10 minutes, or enjoy at room temperature. Serve with sweetened creme fraiche if desired.

Brunch Cobbler

This was my first use of the market berries I froze earlier in the summer, if you don’t have any, just sub in your favorite fresh or frozen fruit. Note that your amount of starch may need to be adjusted based on the juiciness of your fruit.

You can absolutely make this for dessert, but I served it alongside some savory options and mimosas for brunch and it was a real crowd pleaser - give it a try this weekend!

With a full heart and an empty plate,


Wellness Wednesday: Why I'm not over Overnight Oats

I realize that the concept of overnight oats was a huge Pinterest phenomenon and is not quite as hip as it once was, however, I was late to the party and I really can’t get enough. Also, if I like something, I will eat it; plain and simple. My love is in two parts - the ease of making and the countless variation options. I love breakfast, I have never ‘forgotten’ to eat it (or any meal for that matter) and I like that this option is cold without being cereal. I actually love it in the afternoon as well since it can be almost dessert-like and is a much healthier snack choice, with much more sustenance, than whatever else I might reach for at 3:30! Here is my basic recipe, and what I added this time around to kick it up a notch.

Overnight Oats // Serves One

½ cup regular rolled oats

½ cup milk of your choice, dairy or non

Dash of vanilla

Cinnamon to taste - I like a lot!!

1 spoonful plain greek yogurt, optional, but adds great texture

Topping ideas:

1 tsp brown sugar, maple syrup or honey


Raw shelled hempseed

Chopped almonds or pecans

Chia seeds

Bee pollen

More cinnamon {duh.}

Stir together all non-topping ingredients in a jar or bowl (if you are using brown sugar to sweeten, add it here to allow it to dissolve), cover, and let sit in the fridge overnight or 6-8 hours. When you are ready to eat it, stir it up to make sure the milk and cinnamon are evenly distributed. From here, if you like OG oatmeal you can add your honey or syrup, if using, and just eat it up! This time around, I used frozen-from-summer mixed berries, thawed, honey that is harvested in my hometown, hempseed, and bee pollen.

Overnight Oats

If you have never tried some of these toppings, give them a shot as they are great for your overall health and for keeping you satiated. Hempseed contains 10g of protein & 3g Omega-3s per serving and it adds a nutty type crunch to the oats without using nuts! Bee pollen is a natural energizer, rich in protein, aids in digestion and is good for the immune system, plus the golden color looks super pretty when sprinkled over your dish. Chia seeds are full of antioxidants and have 11g fiber & 4g protein per serving, but if you have a hard time with the seed texture, you can add it to the overnight process but you may need to add a little more liquid as they like to soak it right up and make a jelly-like texture.

All in all, I love this as a healthy choice any time of day, and sometimes get a craving right as I fall asleep and will actually trudge back to the kitchen to take no more than a minute to mix it up, then head back to bed knowing that I am waking up to a great meal choice! Give this a shot once or twice a week; using a mason jar keeps it portable to take to work for you and making it the night before allows for extra time in the morning, whether it's to get the kids out the door or to just have more. time. in. the. morning.

With a full heart and an empty plate,