135 scone recipes

Ice cream conecakes made by baking cake batter inside flat-bottom ice cream cones. A fun two-ingredient party treat for kids that looks like ice cream but is actually cake.

Lamb chops marinated overnight in stone ground mustard and red wine, then broiled or pan-fried. Five ingredients, bold flavor, and minimal hands-on work.

Witch hat Halloween treats made from chocolate cookies, sugar cones, and chocolate frosting with hidden candy inside. A no-bake kids' craft activity with a candy surprise.

SPAM, sliced potatoes, carrots, and onions baked in foil packets with a sweet-tangy brown sugar, beer, and stone ground mustard glaze. A hands-off foil packet dinner with almost no cleanup.

Sweet ricotta filling with orange zest and mini chocolate chips piped into sugar ice cream cones. A no-bake, no-fry cannoli hack that kids can help make in 10 minutes flat.

Halloween jack-o-lantern cake baked in a fluted bundt pan to mimic pumpkin ridges, frosted bright orange with a green ice cream cone stem and brown jack-o-lantern face. A no-fuss boxed mix dessert kids love decorating.

Blackened portobello mushroom salad sears Cajun-spiced caps until deeply browned, then slices them over greens with white beans, tomato, red onion, and blue cheese. A hearty vegetarian steak-salad swap.

A delightful homemade jam combining the sweetness of strawberries and the tartness of apples, perfect for spreading on toast, scones, or using in desserts.

Traditional English orange marmalade with oranges, grapefruit, and lemon. Bittersweet citrus preserve, perfect on toast or scones. Three-citrus old-world recipe.

Rhubarb banana jam made with just 3 ingredients and no pectin. Tart spring rhubarb meets ripe banana for a thick, tropical-leaning preserve perfect for toast or scones.

Old-fashioned peach conserve with whole oranges, sugar, and maraschino cherries cooked down to a chunky, citrusy marmalade. Spread on toast or scones for a sun-bright burst of summer.

Afternoon tea biscuits cut shortening into flour for tender, flaky scone-like rounds in 25 minutes. Bake hot until golden, then serve warm with butter and jam alongside a cup of tea.

Apricot-raspberry jam pairs sweet, golden apricots with tart raspberries in a quick liquid-pectin jam that fills 7 jars in 20 minutes. Perfect for toast, scones, or layered into thumbprint cookies.

This wonderfully golden Marmalade is a real treat on scones or used as a tart filling.

Rhubarb pineapple conserve with fresh oranges and blanched almonds. A tangy-sweet preserve perfect for toast, scones, or a homemade gift jar.

Three-ingredient raspberry butter made with crushed fresh raspberries, softened butter, and a touch of sugar. Spread it on warm toast, pancakes, or scones.