Almond, Coconut and Pomegranate Scones
The addition of pomegranates in these scones give them the most unusual and delightful texture: Each bite is filled with a crunch, followed by a burst of flavor that fills your whole mouth with a fruity juice that complements the chewy scone just perfectly.
Raspberry-Chia Seed Scones
These fruit-packed scones are an irresistible summer morning breakfast treat.
Strawberry Crème Fraîche Biscuits
Abigail Quinn laces her buttery, tender, crisp biscuits with fresh strawberries and serves them with sweet and tangy strawberry-swirled creme fraiche.
Maple Coconut-Chia Scones
A generous amount of maple syrup and shredded coconut in these chia-studded scones make each bite taste like a stack of pancakes. They're vegan friendly, too.
Savory Pumpkin Scones with Gruyère and Sage
Rich but light, these savory scones partner equally well with bacon and eggs or a hearty soup, and they're astoundingly good with country ham. The Gruyere becomes gooey inside the scones and forms crunchy bits after it oozes out during baking/
Bannock Scones with Three Butters
Bannock may traditionally be a heavy flatbread, but in the hands of chef Paul Berglund it becomes a tender, fluffy scone.
Orange-Cranberry Scones with Turbinado Sugar
Cooks are discovering that agave nectar, Indian jaggery and other natural sweeteners have nuanced flavors that white sugar doesn't; plus, unprocessed sweeteners may be richer in minerals and less likely to cause spikes in blood-sugar levels. In Mani Niall's cookbook, Sweet!, he champions these ingredients. His pleasantly dense cranberry-studded scones, for instance, get a toffee like flavor from light brown turbinado sugar, which has large, crunchy crystals. Sugar in the Raw is a good brand.
Candied Orange-Oat Scones
These flaky scones are particularly good because the oats are toasted first, adding a pleasantly nutty flavor.
When baking these scones, be sure to use whole wheat pastry flour, which is less dense than whole wheat flour. Mixing in some all-purpose white flour also lightens the texture of the scones, so they're more delicate and tender.
Almond Flour Blueberry Scones
A combination of almond and arrowroot flours makes for perfectly dense, crumbly breakfast scones in this easy-to-follow recipe.
Erin McKenna developed the recipe because of a single determined customer who came to BabyCakes NYC every day asking, "Do you have scones yet?"