Explore by Tags

Entries tagged with 'scones'

Cheddar-Marmite Scones

Serious Eats Sydney Oland 3 comments

As we enter our fourth week of Marmageddon, we'll be delving into the world of baking. Most people enjoy their Marmite on some toast with butter, so we were confident that adding the salty spread to some cheddar-studded scones would hit the spot. These small cakes are simple and deeply savory, begging to be slathered in even more Marmite and butter. More

Peppered Goat Cheese Scones

Serious Eats Anna Markow Post a comment

Tangy chevre, along with a blend of finely ground peppercorns, make this scone a zippy, savory breakfast treat that pairs well with virtually any jam, jelly or marmalade. More

Carrot Cake Scones With Cream Cheese Icing

Serious Eats Carrie Vasios Mullins 3 comments

All the flavors of carrot cake, in breakfast form. More

Buttery Rowies

Serious Eats Sydney Oland 4 comments

Buttery rowies are native to Aberdeen, and are typically made with lard and served with butter and jam. This is a version of the crisp, layered rolls that uses salted butter to achieve the fatty layers and adds a tablespoon of brown sugar to the last layer of butter. Adding a thin layer of brown sugar gives the rolls a bit of sweetness that complements the salty butter perfectly. More

Cardamom and Orange Scones from 'Home Made Winter'

Serious Eats Kate Williams Post a comment

Not much beats a warm scone slathered with butter and marmalade—flaky, rich, and sticky—for a breakfast treat. In Home Made Winter, Yvette van Boven takes this breakfast staple and adds her own funky twists. Instead of simply adding the orange marmalade to the hot scones at the table, she incorporates the preserve into the dough as well as a bright glaze and creamy mascarpone-orange cream. The marmalade's bittersweet flavor is complemented by the richness of the butter and cream, and its floral character is amplified by a generous dose of ground cardamom throughout. More

Cheddar Scallion Scones with Jalapeno Agave Butter

Serious Eats Sydney Oland 5 comments

These scones are for those of us who crave something savory, but still want flaky pastry in the morning. More

Gluten and Sugar-Free Lemon and Poppy Seed Scones

Serious Eats Emma Kobolakis 2 comments

These gluten and sugar free lemon-poppyseed scones are a quick and easy teatime treat. More

Lemon Poppyseed Scones

Serious Eats Sydney Oland Post a comment

Scones are a simple quick bread commonly served with tea, jam, and butter or a thickened or clotted cream. Served often at breakfast or in the afternoon with a light meal or snack, scones come in both sweet and savory varieties. More

Mini Glazed Peach Scones

Serious Eats Carrie Vasios Mullins Post a comment

These petite scones are great for summer parties: light, sweet, and packed with ripe peaches More

Scone Thugs-'n'-Harmony

Serious Eats Caroline Russock Post a comment

But hip hop and high tea aside, these Scone Thugs are pretty awesome: delicate, buttery, and packed with loads of bright lemon zest. Cake flour and plenty of butter give them a wonderfully tender crumb. And while they're gorgeous on their own, we certainly wouldn't balk at Jensen's suggestion for topping them with lemon curd or rhubarb jam. More

Cherry Walnut Scones

Serious Eats Caroline Russock Post a comment

These are wonderfully crumbly-tender scones riddled with chunks of walnut and sweet-tart dried cherries. They're topped off with crunchy turbinado sugar and just a pinch of salt. More

Fried Scones with Cinnamon Honey Butter

Serious Eats Alexandra Penfold 2 comments

While you can make fried scones from refrigerated or frozen yeast roll dough, making them from scratch doesn't require that much more effort. Sprinkle them with powdered sugar or better yet, drizzle them with a cinnamony browned honey butter. More

Gluten-Free Onion and Black Pepper Scones

Serious Eats Elizabeth Barbone Post a comment

These scones are quite peppery. For less kick, reduce the amount of black pepper to 1/2 teaspoon. And, no matter how much or how little black pepper you use, be sure to use freshly ground black pepper. Dairy-Free Replace the... More

Hazelnut Chocolate Scones

Serious Eats Carrie Vasios Mullins Post a comment

Both toasted chopped hazelnuts and hazelnut flour are used in these nutty chocolate chunk scones. More

Sugar Plum Scones

Serious Eats Carrie Vasios Mullins 3 comments

These light and flaky scones are filled with prunes and topped with a simple sugar glaze. More

Blueberry, Juniper, and Cornmeal Drop Scones

Serious Eats Shuna Lydon Post a comment

I have a thing for foresty flavors. If a tea is described as mossy; if pine needles are infused into a custard; if gnomes built their homes and hung their tall red felt hats there, I'm in. While making a California Bay Laurel leaf pastry cream and blueberry compote for a filled doughnut, I discovered the blueberry's affinity with piney flavors. At Peels, where I'm the pastry chef, we offer seasonal herb, fruit and vegetable monthly-changing sweet and savory scones. Cornmeal offers great textural juxtaposition, as well as an obvious seasonal pairing. On the East Coast there's no better berry to dedicate late summer bakery offerings to than our prized blueberries. More

Apricot Drop Scones

Serious Eats Carrie Vasios Mullins Post a comment

These fluffy drop scones are packed with sweet apricots. More

Savory Tomato Scones

Serious Eats dbcurrie Post a comment

Most scones suffer from being too sweet. I went to the other side—to the savory scone side. You can find sun-dried tomatoes in the dried fruit section, which I like better for this recipe than the jarred kind. This way, you're just adding the dried tomatoes, not any oil or extra liquid. More

McVities Scones

Serious Eats Carrie Vasios Mullins Post a comment

[Photographs: Carrie Vasios] Check out other recipes from Serious Entertaining: The Royal Wedding » These whole wheat scones with chocolate glaze are inspired by chocolate-covered McVities Digestives Cookies.... More

Cheddar Scones with Chive Butter

Serious Eats Carrie Vasios Mullins Post a comment

[Photograph: Carrie Vasios] Check out other recipes from A Pre-Ski Breakfast » Adapted from Back to Basics by Ina Garten.... More

More Posts