The Muskoka Harvest Scone
A Thanksgiving breakfast inspired by cranberry season in Bala
… the inspiration for our Harvest Scone!
Sometimes the best recipes start with something you weren’t expecting to find.
At a recent Business After 5 gathering at Muskoka Lakes Farm & Winery, we were treated to a simple little sandwich that had us talking long after the evening was over: a Don’s Bakery scone layered with grilled peameal and Muskoka Lakes Cranberry Chutney.
Naturally, we had to bring the idea home and give it a little Host & Toast twist.
Our version adds creamy Brie and a handful of peppery arugula, creating the perfect balance of savoury, sweet, creamy and fresh.
We’re calling it The Muskoka Harvest Scone — and we think it may be the perfect addition to your Thanksgiving morning.
A Taste of Cranberry Season in Muskoka
There may be no better time to visit Bala than cranberry harvest.
At Muskoka Lakes Farm & Winery, harvest season is underway, with the farm offering experiences including wagon tours, the famous Cranberry Plunge, wine experiences, farm and trail access, and, of course, the chance to bring home fresh Ontario cranberries and locally made cranberry favourites.
And the celebration is about to get even bigger.
The Bala Cranberry Festival returns October 16–18, 2026, bringing the community together for a weekend of local vendors, food, live entertainment and all things cranberry. If you’re planning to visit the Farm & Winery during festival weekend, activities there are booked separately and advance reservations are recommended.
It is one of those wonderfully Muskoka traditions that reminds us just how much there is to discover here after summer ends.
And this week’s Host & Toast brings a little of that harvest home.
Host Tip
Host. Toast. And enjoy a little taste of the Muskoka harvest
Simple enough for a cottage morning. Special enough for Thanksgiving.
The Muskoka Harvest Scone
You’ll need:
Don’s Bakery scones
Peameal bacon, generously sliced and grilled
Brie, sliced approximately ⅛-inch thick
Muskoka Lakes Cranberry Chutney
Fresh arugula
To build:
Slice your scone and layer generously with hot grilled peameal.
Add slices of Brie while the peameal is still warm, allowing the cheese to soften slightly.
Top with two glorious dollops of Muskoka Lakes Cranberry Chutney and finish with a few leaves of fresh arugula.
Add the top of your scone, pour the coffee and serve while warm.
Host & Toast is a weekly Parallel Muskoka feature celebrating the recipes, flavours, cocktails, mocktails, and entertaining inspiration that help us discover Muskoka differently.