Apricot Coconut Scones - tender scones with great coconut flavour and sweet chunks of apricot baked right in. A dainty, delicious addition to afternoon tea.
These Blueberry Drop Scones use seasonal blueberries, there is no shaping required and they are absolutely delicious. Make a batch soon for an upcoming brunch or afternoon tea!
Learn how to make a delicious coffeecake and bakery shop quality buttercream filling.
It's easy to see why readers agree this is our best scone recipe. Bake a batch yourself and see why these homemade scones score 5 star reviews.
These ham and cheese scones are super soft savory scones. These cheese scones are full of cheddar cheese, ham, and 4 types of spices! They are perfect for easter, mothers day, or a tea party.
No English Tea Party would be complete without a tray of beautiful Scones. Is it scone that rhymes with "on", or is it scone that ...
Made with fresh, juicy peaches these Homemade Peach Scones with Almond Glaze take scones to a whole new level. They're moist and tender, with chunks of peaches in every bite and topped with a thick, sweet almond drizzle.
The famous lemonade scones recipe is so popular for a reason... it's quick, easy, totally foolproof and makes perfectly light and fluffy scones every single time.
Skip the cafe or bakery and learn how to make scones in your own kitchen. The technique is simple and the flavor combos are limitless!
I couldn't explain better than I have in the video. Watch it. Drop mic. Peace out. No more bad scones. Bye. https://www.youtube.com/watch?v=5o0bU4pmfVI [ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [amd-zlrecipe-recipe:223] #englishteascone #originalscone #scone
An excess of blueberries buried in a nest of butter, sugar, and whole wheat flour, threaded with lemon zest and baked until the berries collapse.
I love Baklava and this is a delightful treat that brings the same flavors through. from How To Be a Domestic Goddess by Nigella Lawson.
PaneScone is the flavour fusion of an Italian Panettone with an English Scone. Inspired by the fantastic Panettone of Italy, I have come up with my Homage to the Queen of Italian Cakes, with this fusion of Italian English Cuisine. Take the light crumbly melt in your mouth English Scone and the Sweet Festive flavours …
Our timeless recipe. We serve more than 150,000 scones a year.
Light and fluffy Sweet Potato Scones topped with brown sugar glaze. The most delicious sweet potato scone you will ever try! Loaded with cinnamon and brown sugar, these scones will have you coming back for seconds.
If you have trouble making good scones these might just do the trick. Extra baking powder and standing time helps to keep these light and fluffy.
Apricot Coconut Scones - tender scones with great coconut flavour and sweet chunks of apricot baked right in. A dainty, delicious addition to afternoon tea.
This recipe was inspired by a wonderful yeast-raised Tuscan-style coffee cake at Pane E Salute, a long-time Italian bakery/restaurant in Woodstock, VT (since closed). This high-rising yeasted coffee cake — truthfully, more bread than cake — is surprisingly tender. The sugar topping drizzled on top before baking gives it a pretty, crunchy sugar glaze. And, unlike American-style coffee cakes, this isn't super-sweet; the glaze on top, and the fruit inside, are a wonderful complement to the bread itself, which truly isn't sweet at all.
Ree Drummand's Perfect Cream Scones plus instructions for Maple Bacon Scones and Lemon Rosemary Scones variations.
It's been awhile since I've made muffins. I came across an interesting looking muffin recipe on one of my favorite blogs this past weekend - My Baking Addiction Blog. I just really had the urge to make them! She put blueberries in hers but I had a big container of fresh blackberries that I wanted to use. So mine are blackberry muffins with lime glaze. Sounds good huh? I wasn't so impressed. I mean, they are ok but not terrific. The flavor is kind of bland and I put at LEAST double the amount of extract, if not tripled it. I think maybe I mixed mine too much because she described her muffins as having a tender doughnut like texture, mine were not super tender and they were more cake like. I even sifted all of my dry ingredients together. She put a lemon glaze on hers but I figured that lime would go better with blackberries so I used a mixture of fresh squeezed lime juice and powdered sugar for my glaze. The glaze is the best part. They would be SUPER bland without the tart lime flavor. So.....all in all, these muffins are perfectly acceptable but they need a little more of a flavor pop. Blackberry Doughnut Muffins Based on recipe from My Baking Addiction 1/2 cup granulated sugar 1/3 cup brown sugar 1/4 cup unsalted butter, softened 1/4 cup vegetable oil 2 large eggs 1 teaspoon pure vanilla extract 2 2/3 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 1 cup milk 1 1/3 cup fresh blackberries Directions: 1. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups. 2. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla, beating to combine. 3. In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in the blackberries. 4. Spoon the batter evenly into the prepared pan, filling the cups nearly full. 5. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. 6. Prepare the glaze. (I used lime juice with powdered sugar - I doubled glazed mine) 7. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice. 8. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.
A moist fresh strawberry scone recipe. Easy to make and adapt this recipe for the fruit of the season.
These Apricot Scones with white chocolate and walnuts are a sugar-crusted cream breakfast scone so rich and decadent that they are always a good idea for brunch or breakfast for company.
Recipe video above. All too often, mango muffin recipes lack actual mango flavour. It's not enough to just stir chopped mango into a muffin, and one mango is not enough for 12 muffins!But these muffins DO actually taste of mango, with mango puree stirred into the batter and plenty of chopped mango added! They sit tall and proud, with a crunchy top, lovely hint of coconut flavour and a beautiful soft crumb thanks to the moisture from the mangoes. You will need two very big mangos or three medium ones. If you are short, make sure you use the right amount for the puree then lose out on the chopped mango.
For a kid-friendly snack, try these potato gem and ham hash cups made in a muffin pan.
An easy and simple Foolproof Scone Recipe. Soft and fluffy scones served with cream and jam, make for a perfect afternoon tea.
This sweet and nutty almond cream is a classic French recipe that's wonderful tucked inside fruit tarts or croissants.
Adapted from Tartine's recipe for currant scones. UPDATE 5/12/2023: I recently updated my method, which is highlighted in bold in the recipe below. If you prefer the old method, see the notes below the recipe. In sum I now: Grate the butter using a box grater. Use 1/4 cup more blueberries. Use the same tea towel method I use for my pie dough to bring the dough together. Cut the dough into 6 large triangles as opposed to smaller circles. As always, for best results, use a digital scale to measure. To freeze: After you place the scones on a sheet pan, transfer them to the freezer. Freeze until solid; then transfer the scones to an airtight container or bag. When you are ready to bake, there's no need to thaw them. Bake as directed below straight from the freezer. The scones shouldn't take much longer to bake from frozen, but keep an eye on them at the 20-minute mark. To make your own buttermilk: Place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk (2% or whole is best) until it reaches the 1-cup line. Let stand for five minutes. Use as directed.
These best-ever lemon–poppy seed scones get flavor from plenty of fresh lemon juice and zest. Get the recipe at Food & Wine.
These tender, moist scones, studded with juicy blueberries, are wonderful hot, split in half and slathered with butter.
These are the perfect scones! The flavor possibilities are endless! Try cranberry walnut, blueberry, or chocolate chip. They can be gluten free too!
On the last night before I went on holiday break, I cooked for a dinner party in Brooklyn Heights. The hostess wanted to keep it all very casual, so we quickly settled on a menu of chili, salad, an…
How was this iconic recipe born? No one knows for sure. Skillet cakes — featuring fruit and sugar in the bottom of a cast iron skilled, topped with cake batter and cooked atop the stove — were common in both Europe and America for centuries. So it stands to reason that pineapple would eventually make its way into a skillet cake — which it did, probably sometime during the 1920s. At any rate, this version, with its bounty of both pineapple and cherries atop a brown sugar syrup-drenched golden cake, is a winner.
These tender scones feature fresh blueberries, which leak rivulets of purple-blue juice into the dough around them as they bake, making for an especially enticing presentation. Use wild (low-bush) blueberries if you can find them; they're much smaller than cultivated (high-bush) blueberries, and distribute themselves more readily throughout the scone dough.
Snickerdoodle scones provide all of the best flavors of Snickerdoodle Cookies in a light, flaky, cinnamon-sugar-sprinkled scone.
This week I'm sharing three delicious breads that will help you prepare for Spring! Try one of these recipes and let me know what you think.
