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.




Spice Cake

Spice Cake

The other day I was overcome by an intense desire to make carrot cake. I did some casual internet searching and found the recipe for this delicious cake on this blog, The Faux Martha.

But boy, this is not Carrot Cake. This is what Carrot Cake wants to be when it grows up. It’s elegant and understated, sophisticated and subtle.

Spice Cake

It’s all kinds of fine. The perfect cake for teatime or after brunch or dinner or lunch. It’s not cloyingly sweet, it’s simply delicious.

I baked the cake in two 8×8 pans with every intention of making a two layer cake. When it came down to it, I was seized by a wild hair, and decided to cut one of the layers into quarters and then I sliced three of those quarters in half, making a 6 layered tower of spice cake.

Here’s what ya need:

For the spice cake:

1 pound carrots, finely grated

3 large eggs, room temperature

2 cups of sugar

1 1/2 cups canola oil

1/3 cups buttermilk

1 1/2 teaspoon vanilla extract

2 cups all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons Poudre Douce

For buttercream frosting:

16 oz cream cheese

1/2 cup butter

1 cup of confectioners sugar

1 teaspoon vanilla extract

For the cake: Preheat oven to 350°F. Line two 8×8 pans with parchment paper. In an electric mix combine carrots, eggs, sugar, oil, buttermilk, and vanilla extract.

In a small bowl mix together flour, baking soda, baking powder, salt, and Poudre Douce. Add this to carrot mixture, mixing until combined.

Distribute batter evenly into your baking pans. Bake 30 to 40 mins or until toothpick inserted in the middle comes out clean. Remove pans and let cake cool completely before icing.

For the frosting: In your electric mixer cream cream cheese until smooth and creamy. Add in butter gradually. Add in confectioners sugar and vanilla extract and mix until well combined. And then you’re ready to go as soon as your cakes are cooled.

Spice Cake

Stay sweet,


Charleston Spice Co.

Lemon Icebox Cookies

Lemon icebox cookies

You know when you are day dreaming of eating something and you’re not quite sure what it’s name is but you know that it’s exactly what you want and crave. So then you have to search for a recipe to make that dream become a reality and you dive into the fray of the kitchen with the hope that blind faith and courage will help you recreate your vision.

Well, the other day I had a dream of biting into a thin crumbly but firm shortbread-like cookie with a delightful lemon flavor hinting of lemon curd and sunny afternoon tea time. So I went in search of a recipe and found this one from Martha Stewart.

And I made my dream come true.Lemon icebox cookies

Here’s what you need:

2 cups all-purpose flour

1 cup confectioners’ sugar

1 teaspoon coarse salt (I used Sel Gris)

1 tablespoon plus 1 teaspoon lemon zest

1 teaspoon fresh lemon juice

1 cup butter, cut into pieces

2 large egg yolks

1/4 cup granulated sugar (for rolling)

In a bowl combine flour, confectioners’ surgar, salt, and lemon zest. If you have a large food processor, pulse the flour mixture and butter until sandy (my food processor is fun sized so I only pulsed half at a time). Add yolks and lemon juice, pulse until dough forms. Divide dough and form into 1 1/2 inch logs. Wrap in plastic wrap and place in the freezer until firm (about 2 hours or up to a month).

Place racks in upper and lower thirds of oven. Preheat oven to 350 F. Remove logs and roll in granulated sugar. Cut to desired thickness and place on two baking sheets lined with parchment paper. Bake for 15 minutes or until edges are golden brown, rotating halfway through. Let cookies cool on a wire rack.Lemon icebox cookies

Best if served with a cup of tea and some good conversation.


Charleston Spice Co.