Blueberry Buttermilk Scones

Blueberry Buttermilk Scones

The secret to making delicate scones is handling the dough as little as possible. Another tip: If you don't have buttermilk, you can substitute 1/2 cup plain yoghurt whisked with 2 tablespoons milk. Scones are best served immediately but can be frozen for up to 1 month. Thaw, and reheat in a 350-degree oven for 10 minutes.

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No-Knead Artisan Style Dutch Oven Bread

Hello Lovely,

I must be the craziest person on the planet because after a night of hardcore partying and drinking, I woke up at 8 am to bake bread. This is the crazy sort of thing that happens when I'm an idiot and I check my email in bed before doing anything. I saw this recipe, saw that it was only four ingredients and thought, "Hey I can do that!"

Mind you, I have never made bread before, but I figured how hard can it be? It's actually really easy....once you have yeast at home....know the price of yeast after realising that you don't actually have yeast at home and have to run to the store to buy some....actually carry the correct amount of money to the store to buy yeast...and use an oven with a functioning dial so you actually know the temperature you're setting the oven to and your bread doesn't sit in the oven not actually baking for 45 minutes, bread is super easy to make!

But when it finally did finish two hours later than it should've, I was glad that I stuck it through! It was delicious! The bread is super crunchy on the outside, but moist and soft on the inside! I buttered it and was in heaven! Get the recipe after the jump!


No-Knead Artisan Style Dutch Oven Bread

Author: Little Spice Jar

Serves: 1 loaf (approx. 8 servings)

Just 4 simple ingredients to make my homemade no-knead bread! This dutch oven bread requires barely any work and you don’t have to be an expert bread maker to make good bread. Stop paying for artisan style bread when you can make it at home!


  • 1 ½ cups water (heated to 100ºF) 
  • 1 tablespoon sea salt (I used one part regular salt and one part garlic salt)
  • 1 tablespoon yeast (active or instant)
  • 3 ¼ cups all purpose flour


  1. In a large mixing bowl, combine the water, sea salt, and yeast. Stir to combine, don't worry if all the salt and yeast don't dissolve. Add the flour and continue to stir until the bread dough is mixed. At this point you can place the dough in a tupperware box that's 3 times the size of the dough (with a lid) or just use plastic wrap on the the mixing bowl. Let the dough rest for 2 hours at room temperature. If the room is particular cold, say in winter, let the dough rest for 2 ½ hours.
  2. When the dough has rested, you'll notice it has grown in size and there are lots of small bubbles on the surface of the dough. Place the dough in the refrigerator. You can now leave it in there for up to 14 days.
  3. When ready to bake the bread, remove dough from refrigerator 2 hours prior to when you'd like to bake the bread and allow the dough to rest and come to room temperature.
  4. When the 2 hours of resting time are up, position a rack in the lower third of your oven and preheat the oven to 450ºF.
  5. When the oven is done preheating, place a 6-8 quart dutch oven (with the lid) in the oven and allow it to heat for 30 minutes. While the dutch oven is heating, dust a large sheet of parchment paper with flour. Carefully remove the dough without punching it down and quickly shape it into a ball. You don't want to over work the dough so this shouldn't take more than 20 seconds. Dust the top of the bread dough with flour, cover with the plastic wrap and allow the dough to rest while the dutch oven is done heating.
  6. Carefully remove the heated dutch oven from the oven. Remove the plastic wrap from the dough and carefully lower the parchment sheet inside the dutch oven. Cover with lid and place back in the oven. Allow the bread to bake for 45 minutes covered. After 45 minutes, remove the lid and allow the bread to brown for an additional 8-12 minutes. Mine took exactly 10. Let the bread cool before slicing.

    STORAGE: Store the bread wrapped in plastic wrap then kept in an air tight container at room temperature. Bread will last for 3 days, after 3 days diced it up and make croutons!

You can put anything on this. You can make sandwiches out of it, butter it, or cover it in your favourite jam or jelly.