Roasted Cajun Scones

Roasted Cajun Scones

Garnette found this recipe for Cheddar and Chive Scones ~ she thought it had great potential so she added a tablespoon of Roasted Cajun Dip, left out the chives, and sprinkled a little Everything Blend on top ~ and boy howdy, they disappeared mighty fast!

Here’s the recipe:

2 1/2 cups all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon Roasted Cajun Dip

1/2 cup butter

3 large eggs (one is for an egg wash)

2/3 cup buttermilk

2/3 cup grated cheddar cheese

Everything Blend for sprinkling on top (optional)

Preheat your oven to 375F.

In a large bowl combine flour, sugar, baking powder, salt, and Roasted Cajun Dip. Cut the butter into this mixture with a fork or pastry cutter.

Whisk two of the eggs and add them to the buttermilk. Pour this into the flour mixture and stir until just moist. Stir in the cheese and mix lightly ~ dough will be sticky. Turn the dough out onto a well floured surface and knead lightly. Cut the dough in half and form each half into a circle. Cut the circles into four wedges. Place these wedges onto a parchment paper lined baking sheet. Whisk the remaining egg and paint the tops of your scones and sprinkle with Everything!

Let scones sit for about 10 minutes before baking ~ then bake for 20 minutes or until golden!

Enjoy these scones warm with butter and tea, or even with some tomato soup!


Charleston Spice Co.




Caitlin’s Crinkle Cookies


I posted about these last year and they are just so good, I made them again! This time to stop myself from eating half the dough before I baked it, I added 2 tablespoons of Ghost Reaper Sugar and boy howdy, that slowed my dough eating right down!

For cookie baking success find the recipe here.

Stay sweet, friends!

Charleston Spice Co.