Lemon Meringue Pie Minis with a Macaroon Crust

I’ve made these a few times now, and have enjoyed them each time. As the title says, these are mini lemon meringue pies with a macaroon crust. I find that the light taste of coconut really compliments the lemon curd used in this recipe.

For these little guys, I`ve found a way to make them just a bit healthier than the traditional lemon meringue pie. Taking away the traditional pie crust and replacing it with a tasty macaroon crust, removing egg yolks from the lemon curd recipe and increasing the amount of flavour with a few tweaks, and decreasing the amount of sugar in everything, allowed me to turn this into a dessert that`s a bit friendlier to those trying to eat healthy. Although, all treats should be enjoyed in moderation… But with these, it`s okay to have more than one… 😉

This recipe makes 8 minis. Enjoy! 🙂

Lemon Meringue Pie Minis with a Macaroon Crust

Macaroon Crust Cups Ingredients:

  • 1 cup unsweetened coconut flakes (fine is best, but you can use larger flakes too)
  • 1/4 cup sugar (I like to use turbinado sugar for this)
  • 3 tbsp whole wheat flour
  • 1 tsp vanilla extract
  • 1 egg white

Lemon Curd Ingredients:

  • 1 cup fine white sugar (I usually try to avoid white sugar, but it just works really well for lemon curd…)
  • 1/4 cup cornstarch
  • 1 1/2 cups cold water
  • 2 tbsp corn starch (this is being used in place of the egg yolk)
  • grated rind from 1 large lemon
  • juice from 1 large lemon (about 1/4 cup)
  • 1 tbsp butter (again, I try to avoid butter at all costs… However, it gives the curd a bit of a creamy texture just by adding in the smallest amount. You can omit the butter if you wish!)
  • 1/8 tsp orange extract
  • 1/2 tsp vanilla extract

Meringue Ingredients:

  • 3 egg whites (room temperature)
  • 1/2 tsp vanilla
  • 1/4 tsp cream of tartar (you may need a pinch more if you have troubles getting your meringue to stiff peaks!)
  • 4-5 tbsp fine white sugar (less or more, judge by your own taste! Try to keep it under 6 tbsp though, otherwise you may have trouble with the egg whites…)


  • Pre heat the oven to 350.
  • ***Make the macaroon crust cups:
  • Mix all macaroon ingredients in a bowl.
  • Divide the mixture evenly into 8 paper muffin cups (about 2 tbsp per cup)
  • Dip your thumbs in a bit of water, and press the mixture into the bottoms of the muffin cups, and a half way up the sides. Make sure the mixture is smooth.
  • Once you’ve done this with all of the cups, bake in the oven for 15 minutes. The edges should be golden brown.
  • Note: check the cups half way through. If they start to puff up in the middles, you will need to use a wet spoon to press the middles down.
  • Once done, remove from the oven, and set aside to cool while you make the lemon curd. Keep the oven on.
  • ***Make the lemon curd:
  • In a sauce pan, combine the 1 cup of sugar with the 1/4 cup of corn starch.
  • Set the sauce pan over medium heat, and slowly add the water while whisking until everything is smooth and combined.
  • Whisk in the 2 tbsp of corn starch.
  • Continue to whisk over medium heat until the mixture comes to a boil. This may take 10-15 minutes. Just keep whisking!
  • Once you’ve reached a boil, continue to whisk and boil for about 1 minute. If you stop whisking, the mixture will burn. Once the mixture has become thick, you can remove it from the heat.
  • Add in the rest of the lemon curd ingredients, and stir until combined.
  • Spoon the lemon curd into the macaroon crust cups. (About 2 tbsp per cup. You will have curd left over, so if you like you can put it in a glass jar once it cools and use it for another recipe!)
  • Set the filled cups aside in the fridge to cool while you make the meringue.
  • ***Make the meringue:
  • Put the egg whites into a clean bowl that has not come into contact with anything greasy. Grease/fat is an enemy of whipping egg whites into meringue.
  • Add the cream of tartar and vanilla extract, and using a hand mixer on a medium-high speed, whisk the egg whites to soft peaks. When pulling the whisk away from the egg whites, soft peaks will pretty much look like a bird’s beak at first, but then the egg white falls back into itself. The egg whites won’t hold their shape fully, and won’t be that glossy. I also talk a bit more about meringue here, so check it out if you like!
  • Once the egg whites are at the soft peak stage, you can slowly add the sugar while whisking. Set the speed on the mixer to high now.
  • Continue to whisk until the egg whites are at stiff peaks. When pulling the whisk away from the egg whites, stiff peaks will maintain that “bird beak” shape. Also, when you hold the bowl upside down, the egg whites will stay where they are. (Although, you may not want to use that as a method to test what stage the egg whites are at…)
  • ***Prepare the cups for baking:
  • Once the egg whites are at the stiff peak stage, remove the filled macaroon crust cups from the fridge, and top each cup with 2-3 tbsp of the meringue. What you want is a nice puffy “cloud” of meringue on top of each cup. Using a spoon, you can spread the meringue on each cup to make sure the meringue covers the whole top of each cup.
  • Sprinkle the tops of each cup with some flaked coconut, and bake in the middle rack of the oven (which is still at 350) for 10-15 minutes.
  • When they are done, the meringue will be lightly browned at the edges, the coconut flakes will be lightly browned, and when you touch the meringue it won’t stick to your finger.
  • Allow to cool completely before eating.
  • These can be stored in the fridge over night, but should be eaten within 2 days.

    Finished product! :) Mmmmm...

    Finished product! 🙂 Mmmmm...











Home made lemon curd :)

Home made lemon curd 🙂

Strawberry Lemonade

I’m on a bit of a strawberry kick obsession it seems, but can you blame me? They’re so good! I’ve been dealing with frozen strawberries all winter, so I’m pretty anxious for strawberry season to visit us all here in Ontario.

When making things like smoothies or juice, frozen strawberries are actually a pretty good substitute. Not only are they picked and frozen at their freshest point, but they (like other frozen fruit) take the place of ice cubes without watering down your drink. That’s pretty awesome.

To get back on topic here, I usually don’t like things like lemonade to be honest. I’d much rather have a tall glass of water with a few slices of fresh lemon to provide just a hint of lemon flavour. However, there are times where I just want a glass of something sweet. I don’t like store-bought lemonade because it’s usually way too sweet, so I decided to make my own. 🙂 Here’s my recipe for some strawberry lemonade! Enjoy! 🙂

Strawberry Lemonade


  • 3 big lemons
  • 1 cup frozen strawberries
  • 3 cups cold filtered water
  • sugar to taste (I only put about 4 tbsp of sugar into my lemonade because I don’t like it that sweet)


  • Roll the lemons between your hands and the counter a few times before squeezing the juice from them. (This softens the lemons a bit, allowing the juice to be squeezed out much easier. I also keep my lemons in the fridge, so if you do too, take them out of the fridge about 20 minutes prior to making this.)
  • Squeeze the juice from each lemon with a juicer (I just have a simple citrus-juicer, and it works great!), and pour the lemon juice into a juice jug.
  • Add all other ingredients into the jug, and with an immersion blender simply blend everything together until smooth. (If you just have a regular blender, you can use that too!)
  • Pour into a glass, and enjoy!
  • Note 1: You may need to shake/stir the juice a bit before serving as juice tends to settle when sitting for a while. Not that it will be an issue, 😉 but try to consume within a few days of making the juice.
  • Note 2: Try it with other frozen fruit! Melon, blueberries, raspberries, banana… And for something really interesting, toss in a few cinnamon sticks and a few drops of vanilla extract. There are so many options! 🙂
Refreshing... :)

Refreshing... 🙂

Whole Wheat Lemon Almond Biscotti

Mmm biscotti… So good… So perfect with a cup of tea… I have a few biscotti recipes that I really enjoy, and this is another one to add to that list! 🙂 These are also pretty healthy, containing no butter, no egg yolks, and no white sugar/flour.

Whole Wheat Lemon Almond Biscotti


  • 1 cup whole wheat flour
  • 50 ml ground almonds
  • 50 ml organic cane sugar
  • zest of 1 lemon
  • 1/2 cup almonds, skin on, roughly chopped
  • 4 egg whites
  • pinch of salt
  • 1/2 tsp baking powder


  • Pre heat oven to 300 F (or 285 F – 290 F if using a convection oven), and line a baking sheet with parchment paper.
  • Combine all dry ingredients together.
  • Add all wet to dry.
  • Mix together just until a dough forms.
  • Pat into an oval/log shape, about 3/4 of an inch thick.
  • Bake for about 35 minutes (check at 30 minutes that it’s not burnt, as all ovens are different).
  • Remove from oven, and allow to cool for 5 minutes.
  • Cut the log diagonally into sticks, about 3/4 of an inch wide.
  • Flip the sticks over onto their sides (cut sides are facing down and up now), and bake for 10 minutes.
  • Flip the sticks again, and bake for another 10 minutes until the biscotti are dried out.
  • Allow to cool, and enjoy! 🙂
mmm... Biscotti... :)

mmm... Biscotti... 🙂

I really wish you could smell this... Lightly scented with lemon and almonds... Just beautiful...

I really wish you could smell this... Lightly scented with lemon and almonds... Just beautiful...

Ginger Lemon Muffins With A Lemon Glaze

These muffins have no flour, eggs, butter, or oil!!!!!

I’ve been getting into using almond flour instead of regular flour, so for these muffins I’ve used ground almonds and oats as the “flour”, and other ingredients to help bind the muffins together. They turn out moist, with a great texture. They’ve also got quite the spicy kick to them with the quantity of ginger used. To make these even healthier, you can omit the lemon glaze. (However, I do suggest keeping it… 😉 ) Enjoy! 🙂

This recipe makes 6 muffins.

Ginger Lemon Muffins with a Lemon Glaze


  • 1 cup almond flour + 1/2 cup oat flour (place 1 cup of almonds and 1/2 cup of rolled oats in the blender. Blend until fine crumbs are formed.)
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 2 tsp ground ginger
  • 1 tbsp brown sugar
  • 1/2 cup grated coconut
  • Pinch each of ground nutmeg and cinnamon
  • finely grated zest of one small lemon
  • 2 tbsp finely minced candied ginger
  • 1 tbsp molasses
  • 1/2 cup pitted honey dates, soaked in about 2 tbsp hot water for 5 minutes. Drain all water except 1 tsp.
  • 1/2 cup vanilla yogurt
  • 1/2 tsp vanilla extract


  • Pre heat oven to 375 F.
  • Line a muffin tin with 6 paper liners.
  • Add all dry ingredients into a bowl, and mix.
  • Add the wet ingredients (molasses, yogurt, vanilla extract) into the bowl with the soaked dates and mix well.
  • Add the wet ingredients into the dry ingredients, and stir just until blended. The batter will be thick.
  • Divide the batter equally between the muffin cups. They won’t rise too high, so you can fill the cups almost to the top.
  • Bake on the middle rack for 30 minutes, checking at 25 minutes to make sure they are not burnt.
  • Remove from the oven, and allow to cool for five minutes for adding the glaze. (See below for glaze)

Lemon Glaze:

  • For the lemon glaze, simply mix together 2 tbsp freshly squeezed lemon juice with 3 heaping tbsp of icing sugar. Drizzle the glaze over the muffins, and allow to cool before eating.
ginger lemon muffin :)

ginger lemon muffin 🙂

3 Layer Lemon Vanilla Cheesecake Cups

As promised in my previous post, I am going to post 4 different entries from my “Easter weekend” baking blitz. I had a lot of spare time on my hands that weekend, so I spent most of it in the kitchen. 🙂 This is entry 1 of 4 for the Lemon Vanilla Cheesecake Cups. The original recipe was adapted from the lemon cheesecake bars in The Complete Canadian Living Baking Book. Enjoy! 🙂

This recipe makes 8 muffin tin cups. {Since muffin tins usually come in sets of 6 cups, click here to see what peanut butter goodness you can make with the crusts that you make in the remaining 4 cups!}

3 Layer Lemon Vanilla Cheesecake Cups



  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted melted butter
  • 1 tsp vanilla extract
  • 1 tbsp grated lemon rind

Cheesecake Layer:

  • 1/2 of an 8 oz package of 95% fat-free cream cheese (you can use the regular stuff if you like, but I prefer to keep it as light as possible) at room temperature
  • about 2 tbsp white granulated sugar
  • 1/2 tsp vanilla extract
  • 1/2 of an egg (crack the egg in a separate bowl, stir yolk and white together, then use a spoon to divide the egg in two) at room temperature

Lemon Layer:

  • 2 eggs
  • 150 ml white granulated sugar
  • 2 tbsp grated lemon rind
  • 62.5 ml (1/4 cup) freshly squeezed lemon juice
  • about 2 tbsp unbleached all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp icing sugar


  • Pre heat oven to 325 F.
  • Line 2 6 cup muffin tins with paper muffin cups.
  • Make the base by mixing the 1/4 cup melted butter, 1 tbsp grated lemon rind, 1 tsp vanilla extract and 1 cup graham cracker crumbs.
  • Press 1 tbsp of the crumb mixture into the bottom of each muffin cup, and press down flat with your fingers.
  • Bake for about 15 minutes, until firm. Remove, and allow to cool. Keep the oven on while you make the next layers.
  • Make the cheesecake layer by beating the cream cheese with the sugar until smooth. Then beat in the eggs and vanilla extract until well blended.
  • Pour about 1 tbsp of the cream cheese mixture into each cooled muffin cup, and spread in an even layer.
  • Set aside.
  • Make the lemon layer by beating the eggs and sugar in a bowl until well mixed.
  • Beat in the rest of the ingredients for the lemon mixture.
  • Fill each muffin cup the rest of the way (about 1/8 of an inch below the top) with the lemon mixture.
  • Place the muffin tins in the oven, and bake for about 40 minutes. (The tops will be lightly set when touched.)
  • Remove from oven, and allow to cool for about 15 minutes. Remove the cups from the tray, and place onto a paper towel lined dish. Cover with plastic wrap, and chill the cups in the fridge for at least 1 hour prior to serving.
  • This is best served chilled, and still in the paper cups (with the sides peeled off slightly) and in a small bowl with a spoon.
3 Layer Lemon and Vanilla Cheesecake Cup

3 Layer Lemon and Vanilla Cheesecake Cup

Dessert Is Served! :)

Dessert Is Served! 🙂

Coming Soon!!

It’s been a few days since my last post, but that doesn’t mean I have been staying out of the kitchen! I don’t have the recipes with me to post at the moment (time is also restricted due to money-making), but here’s a preview of some sweet treats that I will be posting later this evening when I have a chance! 🙂 Check back later this evening/tomorrow for the recipes! 

Chocolate Chip Tart with a Vanilla Graham Cracker Crust

Peanut Butter Chocolate Chip Tart with a Vanilla Graham Cracker Crust

3 Layer Lemon Vanilla Cheesecake Cups

3 Layer Lemon Vanilla Cheesecake Cups

Vanilla and Chocolate-Mint Meringue Puffs

Vanilla and Chocolate-Mint Meringue Puffs

Sponge Toffee (Just like in the Crunchie Bar! ;) )

Sponge Toffee (Just like in the Crunchie Bar! 😉 )

Lemon Vanilla Scones

One food I am so thankful that I was introduced to many years ago is the scone. My previously posted scone recipes (the Mocha Almond Scone, the Lemon Cranberry Spice Scone, and the Frosted Chocolate Scone Bits) are a little heavy, so I thought that I should post one of my lighter scone recipes. I enjoy applying a duo-coloured icing with this recipe, as it makes the scones look really pretty. 🙂
Lemon Vanilla Scones
  • 2 1/2 cups unbleached all-purpose flour
  • 2 tbsp granulated (white) sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp each baking soda and salt
  • 3 tbsp grated lemon rind
  • 1/2 cup butter, crumbled (cool)
  • 1 egg (room temperature)
  • 2 tsp vanilla extract
  • 1 cup buttermilk -minus 2 tsp (buttermilk substitute: 1 cup 1% non-fat milk minus 2 tbsp, and add 2 tbsp lemon juice to the milk. Allow milk and Lemon juice to sit for 5 minutes.)
  • Pre heat oven to 400 F.
  • Flour baking sheet.
  • Mix all dry ingredients well in a large bowl.
  • Add butter, and mix until crumbly.
  • Add egg, buttermilk and vanilla (the rest of the ingredients) and stir well until mixture becomes a firm dough.
  • Knead on floured surface with floured hands until firm (about 5 minutes), sprinkling flour onto the dough if the mix is too sticky.
  • Break off 1/4 of the dough, and roll into cylinder. Pat out cylinder into rectangle about 1 1/2 inch thick. Cut into squares and place on prepared baking sheet. Repeat this step with remaining quarter of dough until finished. (also, you can pat out all of the dough onto a large cutting board and cut with cookie cutter. Or you can pat out into a large square, and cut into columns, squares and then cut the squares into triangles. Be creative with the shapes!)
  • Bake for 18-20 minutes, until tops are lightly cracked, and are firm when tops are tapped. When you stick a toothpick in, it should come out clean. (you may want to check the bottom of one of the scones to make sure it is not burnt. The bottoms should barely be darker than the top.)
  • Allow to cool.
  • Can be kept at room temperature for up to 2 days, or in the fridge in plastic wrap or baggies for up to 1 week. Can be kept in the freezer, in foil and plastic bags for 1-2 months. If freezing, simply microwave scone at 20 second intervals until thawed.
Lemon Icing

  • 1 cup icing sugar
  • 2 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • Mix all, and drizzle over scone. Allow to harden in fridge 5-10 minutes prior to serving. To make two colours like in the picture below, simply split the icing into two bowls. In one bowl, add about 1-2 drops of yellow food colouring. Spread your primary icing colour on each scone, and place in the fridge for 5-10 minues. Remove the scones from the fridge, and drizzle the secondary icing colour over the scones, and put back into the fridge.
lemon vanilla scones

lemon vanilla scones

Buttercream Filled Chocolates (Bailey’s, Lemon and Maple)

One piece of important knowledge about me by anyone who knows me, is that I LOVE chocolate. I don’t think I have ever tried a type of chocolate that I did not thoroughly enjoy. Considering I love to make things at home, I decided to get a few tools and ingredients to prepare my own buttercream filled chocolates at home. This was a messy adventure to say the least! However, it was quite fun and rewarding! 🙂

The three different buttercreams that I used to fill my chocolates were: Bailey’s, Lemon and Maple. The base ingredients for all three buttercreams are virtually the same, with a slight adjustment in amounts of icing sugar for each flavour. You can really put in any flavour you like, but I’ll share the buttercream flavours that I’ve used. My personal favourite is the maple buttercream, however I do recommend that you try any type of filling that you like. (At the bottom of this entry, I have included some pictures that show a few of the steps as I went along.)



  • 1/4 cup chilled unsalted butter
  • 1 cup sifted icing/powdered sugar
  • Dash (1 ml) vanilla extract
  • Flavours:
  1. 1-2 tbsp Bailey’s Irish Cream (amount depends on desired flavour intensity and texture of the buttercream) -OR-
  2. 1 tbsp fresh lemon juice -OR-
  3. 2 tbsp maple syrup -plus- 1 dash maple extract


  • In a bowl, allow the butter to soften for about 20 minutes. (This is a good time to work on the chocolate mold!)
  • Mix the icing/powdered sugar into the butter until blended and smooth. At this point, taste the mixture to determine whether or not you want more sugar added in. If you want more, add in 1/4 cup at a time.
  • Add the vanilla extract, and the desired flavour for the buttercream. Mix well.
  • Taste the buttercream again, and if a stronger flavour is desired, add more flavour. You may need to add about 1/4 cup more icing sugar if you add more flavour as you don’t want the buttercream to be too soft.
  • Place each filling into separate airtight containers, and place in the fridge to cool. You will need the buttercream to be somewhat solid prior to filling the chocolate mold.


You Will Need:

  • 1 plastic deep chocolate mold tray
  • 1 cup (approx.) Belgian (or any other flavour of chocolate) molding wafers (do NOT make these with bakers chocolate, or normal chocolate bars. It will not turn out properly, nor will the bakers chocolate have the proper taste.)

(Both of these can be purchased at the Bulk Barn if you have one close to home. The molds usually cost between $2 – $4 each, and the chocolate molding wafers range between $0.59 – $1.50 per 100 g. Each mold makes anywhere from 2 – 24 chocolates depending on the size of the individual pockets in the mold.)

  • 1 rubber spatula
  • 1 clean paintbrush

What To Do:

(Fast Method I use: Microwave, however you can also use a double broiler to melt the chocolate. If using a double broiler, click here to learn how to temper chocolate. With the microwave method, the chocolate will melt much faster than with a double broiler, so keep a close eye on it!)

Preparing the mold with chocolate:

  • In a heat proof bowl, melt 3/4 of a cup of the chocolate wafers in the microwave and set the other 1/4 cup aside. (Heat the chocolate for 1 minute. Remove, and stir with the spatula. Return to the microwave and heat for another 30 seconds. Remove, and stir again. If the chocolate is melted, remove from the microwave. If it is not melted, return for another 20 seconds, then remove and stir. DO NOT overheat the chocolate, as this will cause it to have a burnt flavour and pretty much make the chocolate garbage.)
  • As quickly as you can, pour the chocolate into the mold, covering the whole tray. Allow the chocolate to sit in the mold for about 1 minute, and then lift the tray and tip it so that most of the chocolate pours out back into the bowl. Place the tray back on the counter.
  • Use the spatula to scrape off any chocolate from the parts of the tray without the molds.
  • Dip the paintbrush into the melted chocolate bowl, and carefully use the paintbrush to paint chocolate on any areas of the mold that do not have a thick coating of chocolate.
  • Place the mold tray into the refrigerator, and allow to set for about 5 minutes.
  • After 5 minutes, check to see if there are any areas of the mold that do not have a thick coating of chocolate due to settling. If there are areas that need more chocolate, microwave the chocolate that is still in the bowl and use the paintbrush to apply more chocolate to the areas needing it.
  • Allow to set for another 20 minutes.

Filling The Chocolate Mold With Buttercream:

  • Remove the buttercream and the chocolate mold from the fridge, and set on the counter. Ensure that the chocolate mold is set. If it is not, return to the fridge for another 20 minutes.
  • When the chocolate is set, scoop out small pieces of the buttercream with a small spoon, and place into each chocolate mold. Flatten the buttercream so that it does not overflow each chocolate mold.
  • Return to the fridge for 3-5 minutes to set. (During this time, heat the remaining chocolate in the microwave in the same method mentioned above. Only heat the chocolate until it is just melted.)
  • Remove the mold tray from the fridge, and with the spatula, spread the melted chocolate over the top of the mold.
  • Allow the chocolate to sit for about 1 minute, then use the spatula to scrape off any of the chocolate that is on the tray outside of the molds.
  • Using the paintbrush, “touch up” any areas of each mold that may not be covered fully with chocolate.
  • Place in the fridge for about 10 minutes, then check to see if any of the filling has leaked through. If there are any spots where filling has leaked, or chocolate is too thin, simple re-heat some of the chocolate and use the paintbrush to paint on some more melted chocolate. Remember, this part is the bottom of the chocolate, so it doesn’t matter if it looks perfect!
  • Allow the mold tray to fully set in the fridge for about 30 minutes. When it is set, remove the tray from the fridge.
  • Use a clean cutting board lined with parchment or waxed paper, and tip the mold over with the open side on the cutting board. GENTLY tap and shake the mold, twisting it slightly, to release the chocolates from the tray. This may take a few minutes, but be patient otherwise you will break the chocolates!
  • Once all of the chocolates are released, place each chocolate in paper candy cups and package or serve as you please! 🙂


  1. Ensure that no water comes into contact with the mold tray, as this will hinder the setting of the chocolate.
  2. Do not clean your tray with soap, as the plastic will keep some of the oils from the soap and this taste will come through in your chocolate. (Ew!) To clean, simply use a dry paper towel to wipe off any remaining chocolate pieces.
  3. Do not allow any cracks to form on the mold. If cracks have formed, discard the tray and purchase a new one.
  4. Store the tray in a clean bag, away from any other foods that have odours, or from any areas that are high traffic in order to avoid any breakage.
  5. Try to use good quality chocolate, as this will enhance the taste of your candy!
  6. Try different fillings such as caramel, toffee, almonds, white chocolate, fruit preserves, dulce de leche, or anything else you can think of!
  7. Don’t be discouraged if your candies don’t come out the way you expected the first time! Practice makes perfect! 🙂

Chocolate mold, ready to set!

Chocolate mold, ready to set!

Buttercream filling in the mold.

Buttercream filling in the mold.

Released from the tray.

Released from the tray.

Finished product! :)

Finished product! 🙂

Lemon Cranberry Spice Scones

In keeping with my Scottish roots and my love of scones, I threw together another tasty (and a little bit healthier!) scone recipe. I made a smaller batch, as this one started out as a tester recipe, and decided to use egg whites instead of the whole egg. I find that this made them a lot lighter than scone recipes with the whole egg being used. Here’s my version of a lemon cranberry spice scone. Enjoy! 🙂
This recipe makes 8 small sized scones.


  • 2/3 cup whole wheat flour
  • 1/2 cup oats
  • 25 ml brown sugar
  • 1/2 tsp baking powder
  • 1/2 dash (0.5 ml) each baking soda and salt
  • 31 ml light, reduced salt butter
  • 2 egg whites
  • 1/2 tsp vanilla extract
  • 1 dash maple extract
  • 1/4 cup buttermilk (or 1/4 cup skim milk minus 2 tsp, plus 2 tsp of lemon juice added into the milk)
  • 1/4 cup dried cranberries
  • Grated zest of one lemon
  • 1/4 cup crushed almond slices
  • 1/4 cup shredded coconut
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp cocoa powder
  • Optional: dash of vanilla sugar


  • 30ml milk
  • 1 tsp brown sugar
  • 1 eggwhite
  • Dash cinnamon
  • Mix glaze ingredients together in a small bowl until blended, and set aside.


  • Mix scone ingredients together in a bowl until blended well, and dough forms.
  • Knead on floured surface with floured hands. Add more flour to dough if too sticky.
  • Pat into circle about 1 inch thick. Cut in half, then quarters, then eighths, and arrange on a prepared baking sheet. Brush tops with glaze, and lightly sprinkle each scone with some cinnamon.
  • Bake at 400 degrees F, for 18-20 minutes.

    Lemon Cranberry Spice Scones

    Lemon Cranberry Spice Scones