Recipe: Lemon & Cranberry Scones

When life gives you lemons… you zest it and make some scones! At least that’s what I did – and why not? I love the flavours and smells of citrus, and using the zest from a lemon is always a good idea (bonus, you could juice the lemon afterwards to make yourself an Iced Tea Lemonade or a Matcha Lemonade!). Plus, scones are always an excellent accompaniment to a cup of tea to have a little treat yo’self moment or to start off an afternoon tea.

Lemon & Cranberry Scones – Makes 18-24

3½ cups all-purpose flour
3 teaspoon baking powder
Pinch of salt¹
½ cup butter (cold, diced)
⅓ cup white granulated sugar
2 egg yolks
1 cup milk (plus extra for glaze)
Zest from 1 lemon
1 tsp lemon juice
1 cup dried cranberries

¹ Optional, so if you’re watching your salt intake, feel free to omit!

Preheat oven to 425°F.
Sift together flour, baking powder, and salt.
When will mixed, add in butter. Use 2 butter knives or a pastry cutter to incorporate the butter with the flour.
Add sugar – mix in. You should still see butter not fully mixed in.
Add 1 egg yolk, milk, lemon zest and lemon juice – mix some more.
Fold in dried cranberries until well mixed in.
Dump dough out onto a floured surface (e.g. your kitchen counter).
Pat the dough down or roll out until approximately 1¼” (~3cm) thick.
Using a floured round cookie cutter (or a smooth glass or jar), cut out scones.
Mix remaining egg yolk with ~1 tablespoon of milk, brush onto tops of scones as a glaze.
Place onto a lined cookie sheet and into the oven they go!
Bake for 12-15mins or until the tops are golden brown.

Recipe adapted from Will Torrent’s Afternoon tea at home, “Classic scones”

If you make these Lemon & Cranberry Scones, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!

Recipe: Pumpkin Spice Scones

My love of the #PSL knows no boundaries, because of the season and all that. Autumn is one of my favourite seasons because of the leaves changing colour, the crispness in the air – and my birthday that’s coming up! This recipe not only fills that millennial need to put pumpkin spice in literally everything, it’s also a scone recipe and who doesn’t need a nice warm scone to go with a Pumpkin Spice Chai Latte?

Bonus – this recipe uses the same Pumpkin Spice Mix that I had featured in my Pumpkin Spice Chai Latte recipe, so you might as well make both!

Pumpkin Spice Scones – Makes 18-24

3½ cups all-purpose flour
3 teaspoon baking powder
Pinch of salt¹
½ cup butter (cold, diced)
⅓ cup brown sugar (packed)
2 tablespoons Pumpkin Spice Mix
½ cup pumpkin puree
2 egg yolks
1 cup milk (plus extra for glaze)
1 tsp lemon juice

¹ Optional, so if you’re watching your salt intake, feel free to omit!

Preheat oven to 425°F.
Sift together flour, baking powder, and salt.
When will mixed, add in butter. Use 2 butter knives or a pastry cutter to incorporate the butter with the flour.
Add brown sugar and Pumpkin Spice Mix – mix in. You should still see butter not fully mixed in.
Add pumpkin puree, 1 egg yolk, milk, and lemon juice – mix some more.
Dump dough out onto a floured surface (e.g. your kitchen counter).
Pat the dough down or roll out until approximately 1¼” (~3cm) thick.
Using a floured round cookie cutter (or a smooth glass or jar), cut out scones.
Mix remaining egg yolk with ~1 tablespoon of milk, brush onto tops of scones as a glaze.
Place onto a lined cookie sheet and into the oven they go!
Bake for 15mins or until the tops are golden brown.

Recipe adapted from Will Torrent’s Afternoon tea at home, “Classic scones”

Tips for Pumpkin Spice Scones Success:

Use canned pumpkin puree, not canned pumpkin pie filling as the latter often comes pre-mixed with spices and you’ll be blending your own Pumpkin Spice Mix.
Use cold butter because it’ll help give the scones that flakey texture.
Help the environment and get yourself a silicone baking sheet – that way you won’t be using parchment paper that gets thrown out or into food waste each time (why not get a reusable option?).

If you make these Pumpkin Spice Scones, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!

Recipe: Pumpkin Spice Chai Latte

September is always the start of the #PSL season- Pumpkin Spice Chai Latte.

While I know a lot of people who enjoy a good PSL, I happen to be a non-coffee drinker (of course) and I want to enjoy the pumpkin spice lifestyle as well! But what’s to stop a tea lover from making it a tea-based Pumpkin Spice Latte? From a blend of pumpkin pie spices to real pumpkin puree and topped off with whipped cream, this recipe for a Pumpkin Spice Chai Latte is decadent treat, and sure to make for a cozy mug of tea on a cool autumn evening.

Pumpkin Spice Chai Latte – Serves 2

Pumpkin Spice Mix¹
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground nutmeg
½ tablespoon ground cardamom

¹ Use the mix in the Pumpkin Spice Chai Latte, and in other pumpkin spice recipes!

4 tablespoons canned pumpkin puree²
1 tablespoon Pumpkin Spice Mix
1 tablespoon brown sugar
2½ cups milk (dairy or dairy-free – I used unsweetened soy milk!)
3 teaspoons black tea (or 3 tea bags)
1 teaspoon vanilla extract

² Make sure you find canned puree pumpkin, not canned pumpkin pie filling (canned pumpkin pie filling often comes premixed with spices, and you’ll be adding in your own spice mix).

³ I highly recommend choosing a black that that either comes with spices already included (e.g. a “chai spiced” tea) or a plain unflavoured black tea – since you’re already going to be mixing it with (pumpkin) spices.

Garnishes – Optional
Whipped cream (canned or freshly whip) or whipped coconut cream
Cinnamon (ground or stick)
Nutmeg (ground)

Prepare Pumpkin Spice Mix
Mix all ingredients together.
Store in air-tight glass container.

Pumpkin Spice Chai Latte
In a saucepan on medium heat:
Mix together Pumpkin Spice Mix, canned pumpkin puree, and brown sugar.
Add milk, continue to stir.
Add black tea and allow it to reach a boil.


Turn down the heat to low and allow the Pumpkin Spice Chai Latte to simmer for 5 minutes, then remove from heat.
Stir in vanilla extract.
Using a strainer, pour the Pumpkin Spice Chai Latte into 2 cups.
Top with optional garnish (I like whipped cream with or without a dusting of ground cinnamon).

If you make this Pumpkin Spice Chai Latte, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!