Mary Berry's scone recipe is a simple and quick way to make the best scones - and the secret to it lies in ingredients.

These sugar-free lemon scones are the perfect balance of tangy and sweet, without any of the guilt. Made with almond and coconut flours, they’re completely gluten-free and low-carb, making them the ...

Unbaked Dough: Shape the dough, cut into wedges, and refrigerate overnight. Bake it the next day for fresh scones. Baked Scones: Bake the scones, let them cool completely, and store them in an ...

The Model Bakery is in the Napa Valley (this recipe is a version of the one in their book) and they serve, hands down, my ...

Scones can be sad. They promise so much and often deliver so little. And they do this when you really need them to be good.

Turn the dough over so it’s seam-side down, and gently roll out the dough into a 12- by 4-inch rectangle. With a sharp knife, cut it crosswise into four equal rectangles, then cut each rectangle ...

Serve warm. Notes & variations • The scone log can be frozen for up to 6 months, as can the scone dough discs. They are best when baked straight from freezer to oven.

SEASONAL RECIPES Recipe: Prep scone dough the night before to bake the next morning and wow your house guests By Lisa Yockelson Globe Correspondent,Updated July 25, 2023, 12:15 p.m.

Preparation 1. Preheat the oven to 400 F. Line a large baking sheet with parchment paper or a silicone baking mat. 2. In a large bowl, whisk together all-purpose flour, cake flour, granulated ...

This scone dough was created as an all-purpose base for whatever seasonal fruits, spices and other flavorings you want. It’s a great way to use up produce before it goes bad. Get the recipe.