Food and Food: Home Cookin'28 Feb 2010 03:03 am

I have the pleasure of scanning the cover of most books that are reviewed or given away in the Journal. The historical biographies, fitness manuals, novels, self-help books all cross my desk at some point or another. My favourites are obviously the cookbooks.

I pulled a recipe for brie + caramelized onion stuffed scones from one called “Savoury Baking” a few months ago. Ever since, I have been experimenting with fillings. Recently when I found myself at Sunterra, I felt inspired by the luxury ingredients and loaded up on balsamic fig spread, Westphalian ham and brie.

I’m off for a few days of travel, but I’ll see if I can’t post the recipe when I get back. The filling possibilities are endless.

One Response to “fig, ham and brie scones”

  1. on 18 Mar 2010 at 3:52 pm A Canadian Foodie

    OMG Kelly!
    Where are the cooked photos. Those look deadly delicious. Where did you ever get that idea. That’s what I love about you – you come up with the most creative – and craziest ideas…. that blow me away! YUM!!!! DId they bake OK – or ooze all over the pan?