Scone Recipes

Whether it's tea time or dinner time, these scone recipes are perfect for any occassion.

Our first recipe is Toasted Almond and Cherry Scones.

These scones come together in less than 30 minutes and are best served warm from the oven. Substitute an equal amount of chopped pistachios or walnuts for the almonds, if you prefer.

Our portable protein-packed pastries won't send you into midmorning nap mode. Store scones in an airtight container for three to five days, or freeze up to one month.

Make a quick bread even quicker with the addition of a convenience product. Low-fat baking mix shortcuts the process because the flour, salt, and baking soda are already added in the proper ratios—allowing you to be a baking rock star, in less time, with less fuss.

Semisweet mini chocolate chips complement the currants beautifully.

Reserve half of the citrusy-sweet ricotta mixture to dollop over the warm scones. These crumbly, cakelike biscuits are best enjoyed the day they are made.

These scones use our homemade Biscuit Mix flavored with bittersweet chocolate and dried cherries. Freeze a batch and reheat by microwaving at HIGH just until warm. Or pop a scone in your toaster oven, and bake at 300° for 10 minutes.

While chocolate and cherry is a heavenly combination, there are others: Try toasted pecans and dried apricots, diced crystallized ginger and lemon zest, or dried cranberries and orange zest.

Enjoy these barely sweet scones with strawberry jam. Try substituting other dried fruits, such as cranberries or blueberries, for the currants.

Whole-wheat flour adds nutty flavor to a basic scone recipe. Split one in half, and fill with your choice of curd.

Scones, like biscuits, are most tender when handled minimally. So have your ingredients ready, and use a soft touch when mixing and patting the dough.

Canned pumpkin puree makes these scones moist and tender, and it imbues them with the antioxidant beta-carotene. Pumpkinseed kernels add nutty crunch. Serve with a hearty vegetable soup or a meaty stew.

Our basic biscuit dough is enriched with sugar, egg, fruit, and nuts to make a sweet breakfast scone that's equally tasty served warm or at room temperature. A sprinkling of coarse turbinado sugar creates a crunchy topping.

Partner these savory scones with soups and salads. Freeze for up to three months.

Once baked, jalapeño peppers add relatively mild heat. If you want to tame it even further, reduce the amount of pepper or omit it. Or substitute serrano chiles for a spicier version.

Make these scones a day or two ahead, and store in an airtight container. Resist the temptation to knead the dough; doing so would break apart the tender blueberries. Leftover scones are nice with tea later in the day.

These savory scones are perfect paired with a salad or soup for a light meal.

These delicious homemade scones, studded with chopped dried apricots, are perfect for a British-style breakfast or afternoon snack. Experiment with other dried fruits for endless variations on this basic scone recipe.

Slighty sweet sun-dried tomatoes paired with the salty bite of Parmesan cheese make these scones a real treat.

Dried cranberries and apricots, as well as orange rind, give these scones a sweet, tart flavor. But you can mix and match any dried fruits to create your own fruit scone.

These scones are the perfect sweet snack any time of the day. Just as appropriate with coffee for brunch or as an after dinner sweet.