Scone of the Month: Introducing babka to scones

Fusion baking has become popular — taking two favorite baked goods and making one new hybrid, aka, the “scuffin,” cro-puff,” “cronut,” “pretzel challah.” Cookies have been turned into pizzas, and pies have been enlarged into sheet cake-sized “slabs.”

Versatile and sturdy scones lend themselves very easily to some hybridized new version of . . . → Read More: Scone of the Month: Introducing babka to scones