Scones are usually during at breakfast or brunch, and turn up again during afternoon tea. But there is no reason to relegates scones to these two categories when they can make perfectly good dessert treats, as well. To hammer this point home, I gave these scones a dessert twist by mixing in pieces …
Lemon and blueberry is a great combination in baked goods because the two flavors compliment each other very well. The lemon seems to bring out an extra sweetness in the blueberries, which are sweet on their own but don’t have the tart aspect to them that other berries, such as raspberries, can …
A good scone should be tender and buttery, and while it may not need accompaniments like butter, cream or jam to improve the overall flavor, it never hurts to have some at hand to finish the scone off as you eat it. These scones are a bit of an exception, because they …
Milk chocolate scones are chocolate scones, packed with milk chocolate chips and drizzled with melted milk chocolate. I have to admit that I generally prefer my scones to have fruit in them, if they’re not going to be plain to begin with, largely because I like to be able to be able …
Snickerdoodles are incredibly satisfying cookies, considering how simple they are. They’re simple sugar cookies that are rolled in a cinnamon-heavy cinnamon sugar mixture before baking. This results in a soft and chewy texture for the vanilla cookie and a crisp, somewhat spicy exterior. I’ve played with the idea before and …
Soda bread farls are flat breads that are made from the same dough as Irish soda bread, but are cooked in a skillet or on a griddle. They’re triangular and made by shaping the bread dough into a disc and cutting it into quarters before cooking, then …
One of the things that I like about scones is that they are very versatile. The standard cream scone is plain, only mildly sweet, and gets most of its flavor from butter, cream or any other liquid used as a binder. You can pair it with sweet preserves and savory sauces, if …
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