Mary Berry shares her easy recipe for fruit scones, plus read her tips for making the best scones. Ready in 10 minutes!

Apricot Coconut Scones - tender scones with great coconut flavour and sweet chunks of apricot baked right in. A dainty, delicious addition to afternoon tea.

In Magnolia Table, Joanna Gaines writes that it took her a year to master this biscuit recipe. Find out if we got this best-ever biscuit right on the first try.

I am obsessed with this savory Garlic and Chives Scones, but then again I am obsessed with scones in general. I have more sweet scones in my website but I often make more savory than sweet scones I…

These sweet cinnamon oatmeal honey biscuits are in the oven in less than fifteen minutes and are delicious served with eggs, soups, stews, and even chili.

In Magnolia Table, Joanna Gaines writes that it took her a year to master this biscuit recipe. Find out if we got this best-ever biscuit right on the first try.

Welcome to the simplest and tastiest quick bread recipe you’ve ever tried! This bread can be made in just 10 minutes without the need for an oven. Perfect for those ... Read more

Cheese scones in an instant (pot air fryer, that is)! These savory, small-batch beauties are unbelievably good and almost too easy to make!

The zesty lemon and tart sweetness of the raspberries give these Raspberry Lemon Scones a bright fresh flavor. They've got just the right amount of crumbly crust to tender interior, drizzled with a lightly lemon scented glaze.

Heavenly Fluff: Homemade Angel Biscuits Imagine biting into a warm, fluffy biscuit that's so light it practically floats off your plate. These Homemade Angel Biscuits are a heavenly creation, combining the best of both worlds—flaky layers like a traditional biscuit and the airy tenderness of a dinner roll. This recipe promises to elevate your bread game, providing the perfect accompaniment to meals or a delightful snack on its own. Prepare to savor the ethereal fluffiness of these angelic biscuits.

Totally delicious, popular scones recipe!

Strawberry Buttermilk Biscuits will melt in your mouth and crumble in your hands. Just-sweet-enough roasted strawberries add a juicy burst of flavor that will keep you searching for more. This recipe is simple, easy, and quick.

31 amazingly easy sourdough discard recipes to use when you need to use up your sourdough discard. There are so many great options!

These scones are so delicious and beautiful and fit for the prettiest teas and yet simple to put together for a quick coffee if you have your rhubarb roasted and ready in the refrigerator. I usually keep a container of roasted rhubarb in our refrigerator for a week to put over vanilla yogurt, or to add to scones or over ice cream for dessert. Roasted Rhubarb 8 cups diced rhubarb (about 1/2 inch dice) 1 cup sugar Wash and dice rhubarb and spread onto parchment paper on a cookie sheet. Sprinkle with sugar. The rhubarb will lose about 1/2 the volume during the roasting. You will end up with about 4 cups. Roast in a 350 F oven for about 45 minutes to one hour. Remove from oven to cool until needed. Refrigerate the Roasted Rhubarb that you are not needing for scones. Scone Dough 2 1/2 cups flour 3 tablespoons sugar 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup cold butter, cubed 1 cup buttermilk 1 egg Preheat oven to 400 F. Stir together dry ingredients in a bowl. Cut butter into dry ingredients with a pastry blender. Stir together buttermilk and egg and gently stir into flour mixture. Turn out onto a floured surface and knead a few times. Shape into a long rectangle about 1/2 inch thick. (the exact measurement doesn't matter, as long as you can fold the dough over twice. Using a slotted spoon (leaving most of the liquid behind) place roasted rhubarb along the center 1/3 of dough. Fold the bottom third of dough on top of rhubarb and add more roasted rhubarb on top. Fold the top third of dough over the center, covering the roasted rhubarb. Cut into triangles and form into a circle with the sides not quite touching on a parchment paper lined baking sheet. Bake for 15 minutes or until tops are lightly browned. While still warm, drizzle with glaze. Glaze 2 cups icing / powdered sugar a few teaspoons of syrup from roasted rhubarb additional cream to make a smooth runny glaze Combine ingredients and pour over scones while they are still warm.

There’s almost more raspberries than bread in my recipe for the BEST RASPBERRY BREAD!! You’ll want to make it over and over because it’s super soft and just bursting with juicy berries!!

31 amazingly easy sourdough discard recipes to use when you need to use up your sourdough discard. There are so many great options!

This is a 2-ingredient flatbread (no yeast) and is so easy and delicious! Bunos: you can easily make this a vegan flatbread recipe!

Our authentic Italian focaccia comes straight from an Italian friend when we lived in Europe. That is why it is quite possibly the best focaccia bread you’ll ever taste. Light and airy with a savory topping, this focaccia is perfect on its own, as a base for pizza, or to hold your favorite sandwich toppings.