Scone of the Month: Topping blueberries with streusel

Give me coffeecake — or anything streusel — if I’m given a choice of cakes. Granted, I don’t usually make coffeecake as my birthday cake (it’s not “festive” enough), but if there was only one cake I could have, that would be it.

Buttery vanilla cake, laced with layers of cinnamon-y filling . . . → Read More: Scone of the Month: Topping blueberries with streusel

Scone of the Month: Dreaming of (straw)berries and cream

Sometimes I make scones for special occasions. Sometimes the scones — and their accompaniments — are special occasions. The month of May, as well as a good dose of “Downton Abbey,” had kept teatime heavily on my mind and on my radar, although I’m never very far from scones and related recipes.

Sometimes . . . → Read More: Scone of the Month: Dreaming of (straw)berries and cream

Scone of the Month: Sensing the way with lemons, thyme

I wrote recently of an inspiring book documenting a year in an Irish garden. Between it, the current stay-at-home orders and my own spring fever, I’ve been spending more time out back, with my trees and plants, in a bleary-eyed, sun-induced kind of green-fogged nature dream. In my meditative times amid my plants . . . → Read More: Scone of the Month: Sensing the way with lemons, thyme

Scone of the Month: Sheltering with whole wheat, ‘nutty’ oats

Earlier this month, I celebrated Ireland through a molasses biscuit/cookie recipe I found in “The Little Irish Baking Book” (St. Martin’s Press; 1995), a charming work by the late Ruth Isabel Ross. 

Sometimes you fall under the spell of someone at the right time. Though I’d had Ross’s cookbook for a few years . . . → Read More: Scone of the Month: Sheltering with whole wheat, ‘nutty’ oats

Scone of the Month: Cheering almonds, cherries and sour cream

I went on a wander when getting ready to make my next monthly scone. What I had in mind was a scone with plump, tart-sweet dried cherries, of the kind one would make a pie (in their fresh form). Building from that, I wanted a scone made rich and moist with sour cream . . . → Read More: Scone of the Month: Cheering almonds, cherries and sour cream

Scone of the Month: Spinning a new twist on cinnamon rolls

Every holiday season, even as I bake cookies and make candy, my mind is never very far from cinnamon rolls.

I’ve written here before (in my blog post of 12/17) of my mom’s cinnamon roll-making, nearly every Christmas for most of my childhood and beyond, the hours (beginning before any of the rest . . . → Read More: Scone of the Month: Spinning a new twist on cinnamon rolls

Scone of the Month: Grating a great carrot recipe

As I move scone-ward through the year, I try to look at seasonal flavors when testing out a variety of monthly scone recipes. The tastes of fall run into spices, nuts, earthy and orange-y colors, apples and pumpkins, and yes, carrots!

I’m a huge carrot cake fan, and while this classic dessert can . . . → Read More: Scone of the Month: Grating a great carrot recipe

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