Muffins - SconesView Our Alphabetical Recipe Index for Muffins - Scones
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Like a big ol’ oatmeal cookie but in a crusty scone. Coarsely chopped, Swiss milk chocolate is ideal in this recipe, melting into the golden, buttery, caramel-touched crevices of this wonderful scone batter. Demerara is coarse brown sugar and is gorgeous as a finishing touch, adding sweetness and crunch.
Shortcake by any other name, in any guise. This is so good; no wonder some 2500 people have downloaded this favourite BB recipe. Berries and a coating of Swiss chocolate on a buttery scone, aka rich, buttery shortcake base. This recipe is the bomb which explains why it is downloaded constantly. It has shades of country fair crossed with Black Forest Cake - Nothing but nothing is as fresh, decadent, and easy or crowd-pleasing as this cake.
A Cranberry Extravanganza for Thanksgiving. For a limited time, Three (!) Fabulous recipes including Sweet Pumpkin Spice Quick Bread, Thanksgiving’s Best Cranberry Cream Scones and a BB special, Canned Cranberry Bundt Cake (you know - you have leftover sauce or bought a can too many - here's the perfect cake to take care of business). Cut, paste, print out and bake.....
Gilding the lily – sure, but why not? A little sweet milk for flavor, some sour cream for additional dairy fat (it’s not a dirty word, shame on you) and some buttermilk for the extra acid and rise it affords. Stone ground cornmeal is best – the rest is like yellow sawdust. Make this in a graniteware pie pan to authenticate Americana corn bread baking or use a 10 inch cast iron skillet (The Lodge, America's best know cast iron cookware makers offer the best cast iron skillets(a square one is another good choice for cornbread). Nowadays The Lodge cast iron classics come pre-seasoned – for the prettiest cornbread ever, check out www.Lodgemfg.com)
Two English inventions (scones and nippy dry mustard such as Coleman's) come together quite nicely. Don't spare the cheese - measure a bit more and it's fine and don't spare the quality either. Opt for a flavorful, strong orange Cheddar. These scones are lofty, golden-crusted and buttery - pure heaven. Perfect with a good cuppa Breakfast tea or a fine Assam.
Flecks of vanilla and vanilla extract both, enhance these flaky scones. Rolling the scones on sugar, rather than flour, accounts for their flaky pastry taste. Kosher salt is more subtle in taste and is recommended.
Rustic and comforting sweetness in a scone.
A bit of whole-wheat in this moist muffin only adds to the appeal. These are moist, spring and fragrant - no one can wait until these are cooled to dig in!
These are heaven. It is hard to convince anyone in a world of chocolate chunk caramel blitz muffins that is the rage these days but these areā¦..the best.
Delicate ,packed with nutrition, flavor and gorgeous of crumb, with a gently crisp top cap. If you have a thing against dates, use raisins or cranberries or just stop dating. Btw, depending on the whole wheat flour you use, you might need 1/4 cup more or less of the liquid in the recipe -so start with 3/4 cup and see if you have to add (this is a thick, gloppy batter).
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These yeasted scones are an adaptation of a recipe given to me by George Fenn. According to George, the bakery was started by the late Don Lloyd in 1949 and they were/are renown for Don's Scones. In summer they make hundreds of these daily and this part of Muskoka loves them; this recipe should make a fan out of you too. These are not quite scones, not quite a swet roll but something totally different. They are best fresh but incredible toasted; they are simply wonderful, lightly sweet, buttery pillows that have scone taste and look with a sweet bun attitude. I would also try this recipe with raisins or dried cranberries and a touch of vanilla.