Subtly sweet with a hint of orange, these scones are at their best when paired with a hot drink. Given their UK heritage, tea seems most appropriate, though this variety is not particularly dainty. Indeed, these are probably better suited for a farmhouse bed and breakfast than an old-fashioned drawing room. Dense and hearty, [click headline for more — or photo in Facebook]
This recipe is adapted from Simply Scones by Leslie Weiner and Barbara Albright. I first tried their version almost ten years ago and was blown away by the apricot and white chocolate combination. After applying a few “savvy” changes, I’m still completely enamored with this duo, taking it to a new level in these [click headline for more — or photo in Facebook]
What a great time to sit back, relax and rehash the “best of” harvest recipes. Here are five of our favorite fall recipes, each featuring ingredients you might still have on hand from your Thanksgiving feast.
Enjoy the rest of your holiday weekend!
Cranberry Butternut Scones (above)
Chocolate Chip Pumpkin Muffins (below)
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The leaves are beginning to turn here in Michigan, so there’s no more denying that fall is here. It’s time to embrace it and all of the gorgeous colors—and flavors—that go along with it, like sweet potatoes and cinnamon!
This recipe provides yet another opportunity to feed young ones (and yourself) some veggies at [click headline for more — or photo in Facebook]
Though I’m referring to these as scones—indeed, they require that butter be cut into the dry ingredients like traditional scones—I must admit that they seem to be closely related to muffins. That’s because they are a little more sweet and moist than what you might expect from conventional scones. In this case, the moisture [click headline for more — or photo in Facebook]
These scones are based upon a summer favorite I’ve made for many years. Impatient for blueberry season, I decided to use frozen berries instead. The resulting scones taste wonderful, but because of the consistency of the thawed berries, their color and texture are decidedly different from those made with fresh blueberries. Scones made with the [click headline for more — or photo in Facebook]
For some reason—probably gingerbread cookies at Christmas time—I tend to associate gingerbread with winter. When temperatures dipped a month or so ago, I started experimenting with a gingerbread scone recipe I hadn’t baked in years. With the usual “savvy” changes—added whole grains and reduced sugar and butter—the results are worth biting into any time of [click headline for more — or photo in Facebook]
I’ve seen several variations of peanut butter scones online and wanted to give them a try. Though they look really good, many call for more than half a cup of butter. Given the oil already included—courtesy of the peanut butter—I thought I’d try experimenting with “butter-free.” Admittedly, my recipe has a little more sugar, but [click headline for more — or photo in Facebook]