'scones' on Serious Eats

Cheddar-Marmite Scones

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

Buttery Rowies

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'

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

Lemon Poppyseed Scones

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

Scone Thugs-'n'-Harmony

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

Blueberry, Juniper, and Cornmeal Drop Scones

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

Savory Tomato Scones

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

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