4. Turn the dough out onto a lightly floured board. Divide it in half. Knead each lightly for a minute or two to form a smooth dough. Take care not to overwork the dough. Shape them into plump disks, ...

The Making Food Better programme supports Northern Ireland food businesses to make the food environment healthier through reducing calories, saturated fat, sugar, and salt in the food they produce, ...

On a piece of parchment paper Brittney Hudson writes the baked goods specials of the day. Sweets: lemon crinkle, brown butter ...

Discover how fresh dill elevates the flavor and aroma of traditional cheddar scones. This recipe yields 16 large, flaky scones perfect for any time of day. Learn easy baking tips that ensure buttery, ...

Every few summers, I redevelop my gazpacho recipe, and feel duty bound to share it with you. In the recent hot weather, ...

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.

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 ...

The recipe below provides a good starting point for experimenting with scones and presents the option to bake with different fruit and citrus combinations.

Imagine my surprise when I found that Americans have their own version of a classic British scone, but could it beat the traditional British version?

Scones will be soft and light if you swap out 2 ingredients Achieving perfectly light and fluffy scones is made easy by changing two ingredients.

Scones have from 200 to 700 calories and 7 to 13 grams of “bad” saturated fat. Today's Bruschetta Scones recipe cuts that number to 2 grams.

Bake a batch of vanilla bean scones, which call for buttermilk, vanilla bean paste and almond extract, and drizzle them with vanilla glaze.