360 scone recipes

Bigos, Poland's legendary hunter's stew: sauerkraut and cabbage simmered with roast pork, beef, ham, sausage, dried mushrooms, prunes, and red wine. Tastes even better reheated the next day.

A traditional German stuffed pork belly filled with breadcrumbs, smoked ham, ground meat, and marjoram. Scored, seasoned, and roasted until the rind turns shattering crisp. Served with roasted turnip.

Italian fisherman's bread with golden raisins, candied citrus peels, fennel seeds, and Marsala wine. A rich, buttery quick bread with no yeast, scored in a decorative grid.

Whole onions stuffed with red lentils, dates, walnuts, raisins, and yogurt in this Bedouin-inspired vegetarian dish. Baked until golden and served with saffron rice or bulgur.

Fresh cherry sauce simmered with white wine and lemon juice, pureed smooth, then studded with whole cherries. Nutmeg and cayenne add quiet warmth. A make-ahead sauce for pork, duck, or game.

Jelly-glazed ham scored in diamonds and basted with a sweet-tangy grape jelly, dry mustard, and horseradish glaze that caramelizes into a sticky, burnished crust.

Irish soda bread with raisins, buttermilk, and the traditional scored cross on top. A no-yeast quick bread with a tender crumb and golden crust that comes together in an hour.

Domino cookies are buttery shortbread bars with lemon zest, scored down the center and topped with chocolate chips arranged as domino dots. A fun baking project for kids and parties.

Ethiopian ambasha flatbread spiced with coriander, cardamom, and fenugreek, scored in a traditional spoke pattern and brushed with a warm cayenne-ginger topping.

Incredibly moist, aromatic and tasty. So easy to make, definitely a keeper!

Ribbe is Norway's traditional Christmas Eve pork roast: a slab of belly ribs scored, salted overnight, then roasted slowly to crackling crisp skin and tender meat.

Kibbee with ground lamb and bulgur wheat pressed into a pie plate with a pine nut stuffing center, scored into wedges, and baked until crusted. A Lebanese classic.

Overnight starter pizza dough baked on a stone for a chewy, blistered crust with real pizzeria flavor. Just flour, water, yeast, and salt. Save a piece of dough as your next starter.

Flank steak scored, stuffed with a seasoned breadcrumb filling, rolled, browned in butter, and braised low and slow until fork-tender. Served with a ginger-spiked pan gravy.

Classic shortbread with rice flour for a delicate sandy bite, baked in a sheet pan and cut into bars. Five ingredients, scored before baking for clean snap-apart pieces.

Grilled Mexican chicken breasts basted in a tangy chili-ketchup glaze with brown sugar, Worcestershire, and hot sauce. Scored deep for flavor and topped with cool yogurt.