I’ve worked in many different bakeries across New York City over the past eight years, and most of them have the same assortment of fresh-baked morning pastries — staples such as biscuits, muffins, ...

2 cups all-purpose flour ¼ cup sugar ¾ teaspoon salt 1 tablespoon baking powder 1/3 cup butter 1/3 cup vegetable shortening 1/3 cup milk 1 beaten egg Optional: fruit such as raisins, currants, dried ...

The recipe makes 18 scones, but the formed scones freeze well before baking should you want to make fewer at a time. Nothing is more civilized that an unhurried cuppa and a warm scone slathered with ...

The first time I ate a scone, I found it to be dry and uninteresting, but over time I’ve come to learn that my first experience was an aberration. Scones are believed to date back to the 1500s in ...

These Mini Vanilla Bean Scones are tender, rich, and bursting with the flavor of real vanilla bean. Their small size makes ...

I still remember my first taste of clotted cream. With eyes closed, I concentrated on the fluffy pile of not quite whipped cream, not quite sour cream and not quite cold enough to be ice cream resting ...

“Scones bring an air of international sophistication to tea or coffee. They are a cultural experience,” said Chef Vera Ambrose, a Michigan State University School of Hotel/Restaurant Management alum ...

No two scone recipes ever seem alike. They may be round or triangular, loaded with fruit and nuts or plain, and topped with glaze or slathered with jam. Even scones from the same batch will likely ...

Given her last name and the fact that her mother grew up in the British Isles, it seems most appropriate that Yvonne English can produce a glorious batch of Scones. Boy, can she. The Clarks Summit ...