40 stone recipes

Old-fashioned stone crock pickles made over 15 days with a salt brine, alum soak, spiced vinegar cure, and sugar layering. A heritage pickling method that produces crisp, sweet pickles that keep indefinitely.

A bread machine oat loaf sweetened with honey and applesauce, spiced with cinnamon, nutmeg, ginger, and cloves. Just load the pan, press start, and let the machine do the work.

Bursting with flavor, these delicious and healthy canapés are sure to be a hit at any gathering!

Vegan Queen Scones made with blended soft tofu and water instead of dairy. A simple, moist baked good recipe perfect for breakfast or brunch when you want something special.

Recipe yields 12 scones. Find more recipes on TheNibble.com.

Treacle scones blend flour and cornmeal with light molasses for sturdy, lightly sweet British tea scones with toasty corn texture and molasses depth. Split warm and serve with butter and jam.

Grandma's cranberry scones studded with tart fresh cranberries, currants, and bright orange zest, made tender with buttermilk. Buttery wedge scones for breakfast or an afternoon tea treat.

Blueberry apple scones made with applesauce instead of butter and whole wheat flour for a lighter, lower-fat take on a classic. Fresh blueberries, no yolks, no cream needed.

Fresh berry scones cooked on a griddle, not in the oven. A traditional Scottish method that gives these blueberry scones a golden crust on all sides and a tender, steamy center.

Apricot ginger scones with chewy dried apricots, sweet-hot crystallized ginger, and bright lemon zest. A buttermilk-based scone with rustic break-apart triangles and layered flavor.

Classic British raisin scones with cream of tartar leavening, plump raisins, and a tender crumb. A 45-minute breakfast or tea-time bake that's ready before the kettle boils.

We used home-ground whole wheat flour, only a few tablespoons white flour, and these scones puffed a lot! Inside moist and cheesy and outside golden and brown.They were just delicious!

Old fashioned scones bake five-ingredient British biscuits in a hot oven for tender, lightly sweet rounds ready in 30 minutes. Serve warm with butter, cream, and jam.

Traditional Irish soda scones made with buttermilk, baking soda, and cream of tartar. Tender, biscuit-style scones with a soft crumb, ready in under 40 minutes. No yeast needed.

They were super easy to make, tasted buttery, cheesy, fluffy and flaky, with the aroma from basil. They can be served pretty much with all the main courses, or just eating them directly is yummy enough!

Dairy-free, hearty whole wheat and bran Irish scones.