Campus News

Lethbridge College Chef Mark Dieser, our food and beverage manager, highly recommends having flour, salt, sugar and baking powder or baking soda in your pantry. With those simple ingredients, you can make pancakes, waffles, cookies, biscuits and more.

To help provide us some comfort food in uncomfortable times, Chef Amanda Kawchuk, one of our amazing bakers and instructors, shared this recipe for comfort food. Her pro-tip? For fluffy scones, freeze your grated butter!

Chef Amanda’s Scones

Chef Amanda Kawchuk cropped for web.jpg
Chef Amanda Kawchuk


  • 3 cups all-purpose flour
  • 1/2 cup white sugar
  • 5 teaspoons baking powder
  • Pinch of salt
  • 3/4 cup unsalted butter (chilled) *** if you have salted butter you can omit the salt in this recipe***
  • 1 egg
  • 1 cup milk
  • 2 tsp vanilla extract (optional)


There are many variations to this recipe. Feel free to add fresh or dried herbs, spices, raisins, chocolate chips, nuts or frozen fruit.

Cheddar Cheese Bacon Scones:

  • ½ cup cheddar cheese, shredded
  • 1/4 cup bacon


  • Preheat oven to 425F.
  • Grate your butter with a cheese grater in a separate bowl and then freeze.
  • In a large bowl, sift together flour, sugar, salt, baking powder.
  • Once butter is frozen, add to the flour, sugar mixture.
  • Whisk the egg and milk in a small bowl, add to the flour and butter, mix until a dough is formed.
  • Be careful not to overmix! It should be thoroughly mixed with a slight lumpy texture.
  • Cover and rest for 20 minutes.
  • Roll out to about 1” thick and use a cutter to obtain even pieces
  • Brush with egg and sprinkle with sugar
  • Bake for approximately 15 minutes in a preheated oven until golden brown.

Looking for a comfort food that’s flour free and something your kids could make or help with? Chef Mark  suggests simple peanut butter cookies. The recipe is conveniently located on the label of Kraft smooth peanut butter.

Peanut butter cookies


  • 1 cup peanut butter
  • ½ cup sugar
  • 1 egg


Heat oven to 325F. Mix ingredients until blended. Roll into 24 balls. Place two inches apart on baking sheets. Flatten each with a fork, creating a crisscross pattern. Bake 15 minutes. Do not overbake. Cool on baking sheets for five minutes. Remove to wire racks. Cool completely before eating!