A glint of late afternoon light streaks the arm of a chamomile-colored couch. The harp plays a gentle tune. A three-tiered silver tray holds dainty sandwiches, tiny pastries. A soft laugh, the sound ...

According to Wikipedia, the word scone may come from the Middle Dutch word for “fine white bread.” Given all the dense, dry, indigestible scones I’ve tasted in this country, the word scone might as ...

In Britain these are teatime favorites, but in the States we like them for breakfast, too. You'll get tall, flaky, buttery scones that are excellent partners with your finest jams. 1. Position a rack ...

1. Position a rack in the center of the oven and preheat to 425°F. Line a half-sheet pan with parchment paper. 2. TO MAKE THE DOUGH BY HAND: Whisk the milk and 2 eggs together in a small bowl; set ...

Scones are a smart way to celebrate a quiet weekend morning. Nothing more than gussied-up biscuits, scones are easy to make, and a plate of them offers the perfect excuse to sit, chat and relax.

Fragrant, crumbly scones are welcome any time of day, but particularly at breakfast or with an afternoon cup of tea. * Rockenwagner: On weekends you’ll find three types of tangerine-sized scones. They ...

This recipe is very easy to make. But while you’re at it, make a double or triple batch and either freeze the extra disks of raw dough or bake all the dough and freeze the finished scones. Then next ...

1. Preheat oven to 350 degrees. Lightly butter a baking sheet or line with parchment paper. In a large bowl mix together 2 cups flour with sugar and baking powder and salt. 2. Cut butter into cubes; ...

How to make author and pastry cook Brian Levy's platonic ideal of a scone You can save this article by registering for free here. Or sign-in if you have an account. Reviews and recommendations are ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

In Britain, these are teatime favorites, but in the States, we like them for breakfast, too. You ll get tall, flaky, buttery scones that are excellent partners with your finest jams. 1 large egg, well ...