Annie's Noms

Dessert with a sprinkle of beauty.

There’s just something about…

By

…Scones.

By now you should all be aware of my tendencies to become obsessed with things. At the moment it’s scones.

My boyfriend just rolls his eyes now, he’s used to it.

That was until he tried my latest creation, I think he’s eaten about 4 since last night.

To be fair, he prefers a savoury breakfast whereas I like a fruit scone, cereal or fruit & yoghurt concoction. Up until now I’ve just made fruit scones, which I can’t get enough of and would eat my weight in if I didn’t think I’d end up the size of a house. There’s still a massive list of flavour combinations I have on my “to make” list. And of course sometimes I just go straight back to the classic Raisin Scones…

…with chocolate spread, of course.

Yesterday I made my first ever batch of savoury scones at my boyfriend’s request and they are a-m-a-z-i-n-g. Fact.

They’ve gone right up there to being one of my favourite recipes already.

I won’t stop making fruit scones, they are way too delicious smothered with chocolate spread or jam, but I’ve opened myself up to more varieties and they include savoury flavours.

Basically, I’m going to continue to eat scones for breakfast every day until my body realises and piles on 50lbs.

Recent recipes

These Rhubarb and White Chocolate Muffins are topped with a buttery, oat streusel and baked until golden. Tart rhubarb with sweet white chocolate, they are a match made in flavour heaven!
These Sourdough Sultana Scones are packed full of fruit and made with a cup of sourdough starter to give a tangy, earthy flavour. Flaky, buttery and easy to make, they're bound to become a family favourite!
Spiced, carrot filled cupcakes topped with light, fluffy coconut frosting and toasted coconut, these Carrot Cake Coconut Cupcakes are the perfect Spring bake.