46 scone recipes

Apricot orange almond jam slow-simmers dried apricots with orange zest, cinnamon, lemon, and split almonds, then boils to a glossy preserve. A British-style jam for toast and scones.

Sourdough whole wheat bread blends an active starter with stone-ground wheat flour, wheat germ and molasses for a hearty, high-fiber sandwich loaf. Tangy, nutty and bakes in a standard loaf pan.

Artisan whole wheat bread loaded with sunflower seeds, sesame, herbs, and decorative seed toppings. Hearty high-fiber yeast bread with beautiful scored patterns.

This very rich cake from the West Indies is ideal for those who prefer not to ice their Christmas cakes.

Hearty oatmeal bread with whole wheat flour, rolled oats, and brown sugar. A dense, chewy homemade yeast bread that makes two loaves for sandwiches or toast.

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

Classic New England cornmeal and molasses bread with raisins, no kneading required. Thick batter rises in the pan for a rustic, hearty loaf.

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.

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.

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

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.

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

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.

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

A traditional Swiss Appenzell honey cake made with wholemeal flour, warm honey, cloves, nutmeg, cardamom, and cinnamon. Dense, fragrant, and beautifully scored on top, this European classic is finished with icing.

Traditional Irish brown bread with whole wheat flour, buttermilk, and baking soda. No yeast needed, just knead, shape into rounds, score with an X, and bake until crusty.