360 scone recipes

Yule log cookies shaped into scored logs, baked, sliced on the diagonal, and decorated with holly icing. Spiced with cardamom, cinnamon, cloves, allspice, and nutmeg.

Greek lamb pie from Ioannina with ground leg of lamb, cinnamon, and mizithra cheese wrapped in buttered phyllo pastry. A savory, flaky pie scored into diamonds and baked golden.

Simple European fruit cake with pastry crust topped with sliced apples or stoned plums. Bake until golden, then dust with sugar for a rustic dessert that highlights seasonal fruit.

Classic pizza Margherita with tomato sauce, fresh mozzarella, basil, and Parmesan baked on a pizza stone at high heat. Thin crust, six ingredients, and ready in under 10 minutes.

Chocolate yule log (buche de Noel) with a light sponge cake rolled around frosting and covered in scored chocolate bark frosting. A classic Christmas dessert with a realistic log branch detail.

Marinated flank steak with soy sauce, fresh ginger, garlic, and brown sugar. Scored, soaked 2 to 4 hours, then grilled or broiled and sliced thin across the grain.

Cherry and apricot cobbler with fresh sour cherries and sliced apricots under a buttery buttermilk biscuit crust brushed with buttermilk and sugar. A summer stone fruit cobbler at its best.

Polenta-millet bread with cornmeal, millet, bread flour, and whole wheat in a honey-sweetened yeast dough. A rustic, multigrain artisan loaf mixed in a bread machine and baked on a stone.

Simple honey-glazed ham with brown sugar, cinnamon, and Dijon mustard. Score the surface, brush with glaze, baste with apple juice for a sticky-sweet holiday centerpiece.

Irish soda bread for Saint Patrick's Day with currants, buttermilk, and a whisper of cardamom. Two crusty round loaves scored with a cross, baked until they thump hollow.

Roast cod with a crispy French persillade crust of garlic and parsley, served on wilted spinach with black olives and lemon. An elegant 30-minute dinner.

Whole flounder scored and stuffed with ginger, ham, and Chinese black mushrooms, steamed and finished with a soy-rice wine sauce. An elegant Cantonese-style steamed fish ready in 40 minutes.

Mango blossoms made by scoring ripe mango halves into cubes and flipping the skin inside out. A stunning two-ingredient fruit presentation ready in 10 minutes.

Homemade oatmeal butter crackers rolled paper-thin, scored into squares, and baked until crisp. Six ingredients, nutty flavor, and a satisfying snap.

Whole baked ham brushed with sweet pear puree, slow-roasted with crisscross-scored fat for the perfect lacquered crust. An elegant, fruit-forward holiday centerpiece.

Bold brisket marinade paste with Szechuan peppercorns, garlic, paprika, lemongrass oil, dry mustard, and red wine. Score the meat, rub it in, and marinate for several days for deep flavor penetration.