Latest recipes with photos
Sense & Sensibility Scones
Traditional Sense and Sensibility currant scones in the Jane Austen Regency style. Simple, only lightly sweet from the fruit alone, ideal for afternoon tea with butter, clotted cream, and jam.
Queen Scones
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.
Penny's Apple-Date Scones
Penny's apple-date scones with chewy oats, sweet sticky dates, fresh apple, and warm cinnamon. A cut-but-don't-separate baking method gives soft middles and crackly sugar tops.
Cinnamon Chocolate Chip Scones
These scones are an excellent treat alongside of a steaming cup of coffee for breakfast, brunch, or dessert!
Oatmeal Cinnamon Scones
Oatmeal cinnamon scones with chewy oats, brown sugar warmth, and a whisper of orange zest. Drop scones with a tender crumb that lands somewhere between oatmeal cookie and buttermilk biscuit.
Olive Oil Whole Wheat Scones
Moist, fluffy and savory scones are a great accompaniment along with your main course or a handy and tasty snack.
Old Fashioned Cream Scones
Old-fashioned cream scones in their plainest classic form: heavy cream, butter, and eggs. The blank canvas scone for jam, lemon curd, or proper clotted cream service.
Old Fashioned Scones
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.
Buttermilk Whole Wheat Scottish Scones
Traditional Scottish-style scones made with whole wheat flour, buttermilk, and currants. Tender, slightly nutty teatime classic served with jam, butter, or clotted cream.
Buttermilk Blueberry Scones
Buttermilk blueberry scones bake up flaky and golden with juicy blueberries, orange zest, and a cinnamon-sugar cream glaze on top. Wedge-cut from one circle for a quick batch of 18.
Brown Sugar Berry Scones
Brown sugar berry scones with caramel-sweet brown sugar, juicy blueberries, and a tender, big-batch crumb. A no-egg scone that bakes up soft in the middle with lightly crisp edges.
Apple & Black Currant Scones
Apple and black currant scones with dried apple chunks, tart currants, and a hearty whole wheat plus wheat germ base. High-fiber, lower-fat scones with deep flavor and a crisp golden top.
Traditional Sense and Sensibility currant scones in the Jane Austen Regency style. Simple, only lightly sweet from the fruit alone, ideal for afternoon tea with butter, clotted cream, and jam.
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.
Penny's apple-date scones with chewy oats, sweet sticky dates, fresh apple, and warm cinnamon. A cut-but-don't-separate baking method gives soft middles and crackly sugar tops.
These scones are an excellent treat alongside of a steaming cup of coffee for breakfast, brunch, or dessert!
Oatmeal cinnamon scones with chewy oats, brown sugar warmth, and a whisper of orange zest. Drop scones with a tender crumb that lands somewhere between oatmeal cookie and buttermilk biscuit.
Moist, fluffy and savory scones are a great accompaniment along with your main course or a handy and tasty snack.
Old-fashioned cream scones in their plainest classic form: heavy cream, butter, and eggs. The blank canvas scone for jam, lemon curd, or proper clotted cream service.
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 Scottish-style scones made with whole wheat flour, buttermilk, and currants. Tender, slightly nutty teatime classic served with jam, butter, or clotted cream.
Buttermilk blueberry scones bake up flaky and golden with juicy blueberries, orange zest, and a cinnamon-sugar cream glaze on top. Wedge-cut from one circle for a quick batch of 18.
Brown sugar berry scones with caramel-sweet brown sugar, juicy blueberries, and a tender, big-batch crumb. A no-egg scone that bakes up soft in the middle with lightly crisp edges.
Apple and black currant scones with dried apple chunks, tart currants, and a hearty whole wheat plus wheat germ base. High-fiber, lower-fat scones with deep flavor and a crisp golden top.
