One of England's best exports, scones are flaky breakfast and brunch pastries that demand clotted cream and jam. Make your own scones and try adding pumpkin or blueberry to the pastries for more flair at your next breakfast or brunch.
Serve these sweet and crumbly scones for breakfast or use them instead of shortcake and top with sweetened strawberries and whipped cream.
These nibble-size scones are easy to mix for a quick breakfast or brunch. Before baking, brush with buttermilk and sprinkle with coarse sugar for extra sweetness in the recipe.
These flavored scones pair well with brunch egg casserole or a main dish lunch salad.
Ricotta cheese adds extra tenderness and richness to these strawberry and cream scones.
These decadently delicious scones will be a hit with chocolate-lovers! Powdered sugar and drizzled vanilla glaze make these homemade scones better than you find in a coffee shop!
Dried cherries, brandy (or apple juice), rosemary, and Manchego (or Asiago) come together in these full-bodied scones. They can be completely made-ahead. Just prepare and store in the refridgerator for up to 12 hours prior to baking.
Bakery muffins, scones and bagels are calorie bombs. Instead of buying, bake your own pastries at home to control the ingredients and keep the fat low. These sweet scones still taste like a big treat, even though they only have 180 calories!
These deli-inspired scones feature ham and cheddar, and get a little lift from Dijon mustard and dill. Make them in under an hour!
Bypass the bakery and make your own fruit-stuffed scones for brunch or a snack!
Pumpkin adds moisture to these little biscuits. They complement a dinnertime feast as well as breakfast.
Dried lavender buds stepped in warm cream lend a nice floral quality without overpowering these light scones.
These little cinnamon nut scones are the perfect size for breakfast.
Dried apricots and plums dot these lemony glazed scones. They make the perfect sweet bread recipe for brunch.
This homemade food gift looks pretty layered in the jar.
Winner: Jeanne Walker, Oxnard, CA Category: Bacon Beyond Breakfast; 2010