Scone of the Month: Adding spice to whole wheat biscuits

Rarely a month passes that I don’t make a biscuit of some kind. They are simply my favorite bread, probably because they are so simple to make (and comforting to eat). I’ve been celebrating the scone all year with recipes each month and decided to honor the biscuit in September, which has been . . . → Read More: Scone of the Month: Adding spice to whole wheat biscuits

Scone of the Month: Feeling just peachy

One of my favorite desserts is cobbler, specifically peach…the cobbler of my childhood, made by my mother, with what I feel is the true “cobble” of cobbler — a constellation of thick biscuity dough scattered over a pan of hot, stewed fresh peaches, oozing with warm juices and dotted with butter. Eating it . . . → Read More: Scone of the Month: Feeling just peachy

Scone of the Month: Cooling it with citrus

Certain ingredients create certain sensations, like those whose tastes create the illusion of cool, despite not actually being a lower temperature. Powdered (confectioner’s) sugar is one…a fine dusting of this soft sweetness automatically tempers any sort of sweet — even one as strongly warm-flavored as coffee or chocolate or cinnamon —  and on . . . → Read More: Scone of the Month: Cooling it with citrus

Scone of the Month: Picking a floral-scented scone

Sometimes, you can’t see the recipe for the blooms. I’m twisting an old phrase here, but it applies to my obvious lack of perception when trying to decide on a scone recipe for this month.

I was set on something with raspberries or white chocolate or coconut. Or white chocolate-raspberry-coconut, when lo and . . . → Read More: Scone of the Month: Picking a floral-scented scone

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

Scone of the Month: Celebrating a “mile-scone” of 200 posts

Whoa, where do all the hours, flours, butter and keyboard strokes go? As of this writing, A Woman Sconed is now conjuring her 200th post! Why, just the other day, it was my 186th!

I am delighted with disbelief at this “mile-scone,” and, to be honest, when I saw it on the horizon . . . → Read More: Scone of the Month: Celebrating a “mile-scone” of 200 posts

Scone of the Month: Inspiring a ‘Linzer’ scone

Self-reflection — in life, in recipes — can be an inspiring thing. I sometimes feel very unoriginal, one of those gals who has always colored inside the lines and followed other people’s recipes. I’m very capable of coming up with my own concepts and witticisms, and I definitely trust my intuition and myself, . . . → Read More: Scone of the Month: Inspiring a ‘Linzer’ scone

Scone of the Month: Kicking things off with cheese

I have a long history with scones — and a good one. One of my first entries for this blog was about the first scone I ever made (see entry of September 2010), and I took the scone name for my blog from a play on a certain “scornful” phrase. Scones have . . . → Read More: Scone of the Month: Kicking things off with cheese

Bread of the Month: Nodding toward nog in scones

I love the tastes of eggnog…in more than just egg nog. That quintessential combination of cream meeting nutmeg and spice with a bottom note of rum (extract), is appealing to me in any number of things — cookies, truffles and other candies, and in the traditional holiday drink itself. So, given my . . . → Read More: Bread of the Month: Nodding toward nog in scones

Bread of the Month: Loafing with streusel and scones

Sometimes I wonder why it takes me so long to get to things. Like recipes. Like a Cinnamon Scone Bread recipe, in particular, which I first saw back in 2014 on the Food52 website, and at that moment declared, “Oooo, I gotta make that!” Just how long could one deny oneself layers of scones sandwiched . . . → Read More: Bread of the Month: Loafing with streusel and scones