360 scone recipes

Two thick porterhouse steaks rubbed with crushed garlic and olive oil, scored, brightened with lemon, then broiled to a seared, juicy finish. Steakhouse flavor at home with just 6 ingredients.

Peach apricot pie: fresh sliced peaches glazed with apricot jam, brown sugar, cinnamon, and lemon in a flaky double-crust. Summer stone fruit at its peak.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

Homemade pizza dough that rises to crisp, chewy perfection on a hot stone. Six pantry ingredients, double-yeast for proper lift, makes two thin-crust 12-inch pies or one thick-crust pizza.

Warm brie melted over fresh herb sprigs, scored in a diamond pattern and ringed with baby pear tomatoes. A quick microwave appetizer served with crusty French bread for scooping.

Kibbee bissaneeyeh: Lebanese layered ground lamb and bulgur casserole stuffed with spiced lamb and pine nuts, baked in a diamond-scored pattern until golden.

Greek semolina cake with almonds soaked in cinnamon-orange syrup, scored into diamonds. Traditional Mediterranean dessert.

Cheesy buffet biscuits made with Bisquick, Parmesan, and scallions, baked in a 9x13 pan and scored into squares. Makes 2 dozen pull-apart biscuits for feeding a hungry crowd.

Grilled lobster tails with a fresh nectarine-avocado salad, scallions, and lime. A summer dinner with sweet stone fruit, creamy avocado, and charred lobster meat in 30 minutes.

Irish buttermilk bannock studded with raisins, leavened with baking soda and baking powder. A no-yeast soda bread with a tender crumb and traditional cross-scored top.

Baked kibbeh with layers of spiced lamb and bulgur wheat around a pine nut and ground lamb filling, scored in diamonds and baked until crispy on top.

Dense, jewel-toned fruit cake packed with whole dates, walnuts, and candied cherries held together by just enough batter. A showstopper for holiday giving.

Raspberry apricot pie pairs canned apricot halves with frozen raspberries under a double crust. Almond extract amplifies the stone-fruit flavor for a winter-friendly pie that doesn't need fresh seasonal fruit.

A golden double-crust pie bursting with fresh nectarines, cinnamon, and lemon zest. No peeling needed, making this the easiest summer stone fruit pie you'll bake.

Crab puff Savannah layers flaky phyllo dough with seasoned crab meat, sauteed red peppers and mushrooms, a ricotta-spinach filling, and Swiss cheese. Scored into diamonds and baked golden.

A show-stopping baked ham glazed with cherry pie filling, orange marmalade, and a splash of sherry. Scored, basted, and garnished with whole cherries for a stunning holiday centerpiece.