Scone

Think Italian-style lemon cornmeal cake, served in scone form. These lemon cornmeal scones are great to have in your freezer at all times.

Leeks slowly cooked down into a silky consistency become sweet and nuanced in these savory scones.

These pretty pink-and-white scones are dotted with blue or black poppy seeds.

Yogurt is naturally acidic, and that not only adds flavor, but also helps tenderize these raspberry scones.

Pecans take on a lovely maple taste with caramel tones when toasted, so they're amazing in this nutty maple scone recipe.

Crystallized ginger adds spice to this brunch staple.

These pillowy tray biscuits are perfumed with blueberry jam, citrus, and candied ginger, but you can use any combination of preserves, dried fruit, or nuts that you have on hand.

This is a simple scone recipe with a bit of a makeover: Each scone is glazed with sticky honey and served with a dollop of clotted cream and tart rhubarb compote.

Meet my version of an energy bar. About 30 minutes before a workout, I’ll grab one of these scones, plus some coffee and a gulp of kefir; the whole wheat flour gives me the sustained energy I need to make it through a five-mile run or an hour-long SoulCycle class . . . or just a normal, hectic day.

These tender, flaky scones are all about the butter.

I'm glad I'm no longer addicted to pastries, but to be honest, I still feel an occasional twinge of nostalgia for scones—tender and crusty, with just a touch of fruity sweetness. My husband's to blame for this grain-free recipe; after trying one of his scones, I had to banish the rest from the house, fearing I'd eat the entire batch in one sitting. (Of course, since then, I haven't been able to stop thinking about them. Argh.)

These slightly sweet and perfectly tart scones are quick and easy for breakfast, brunch, or an afternoon snack. Meyer lemons, a cross between a lemon and an orange, are sweeter and less acidic than regular lemons. They’re gaining in popularity and more widely available, but if you can’t find any, just use a standard lemon. Likewise, dried blueberries can often be found at specialty food stores and good supermarkets, but dried cranberries are easier to find and make an excellent substitute.

Here's a whole-grain update of that longtime British favorite, the scone. Serve it with hot tea at any time of the day or evening.

These British scones, created by the mother of Martha Stewart Living design director James Dunlinson, resemble small, thick pancakes.

When baked, these scones can be frozen in an airtight container for up to 1 month.

We used sanding sugar on the tops; granulated sugar works just as well. The scones are best eaten the day they are made, but they will keep up to 2 days in an airtight container at room temperature. This recipe was developed by Emily Donahue for Rosey’s Coffee and Tea in Hanover, New Hampshire.

The dough for these savory scones gets its unique texture and flavor from a combination of butter and olive oil. It was inspired by a similarly flavored yeast bread sold at Amy’s Bread in New York City.

These scones are so rich and dense, you may prefer to eat them as an afternoon snack, rather than for breakfast. Either way, they’re great with coffee.

Feel free to substitute other dried fruits for the apricots. We particularly like using sour cherries, cranberries, golden raisins, or chopped figs.

Sanding sugar is coarser than granulated sugar and lends a lovely sparkle when sprinkled over the tops of scones, biscuits, pies, and cookies before baking. It is available at baking-supply stores and many grocery stores.

These scones appear atop our deli case every morning, although not for long—we always sell out within a couple of hours. Unlike many scones, they’re not too sweet. Pair with a cup of coffee and the newspaper and you have the formula for a perfect Sunday morning. If you’re serving a crowd, this recipe can be doubled. You’ll need an extra-large bowl for your mixer, or you can make them by hand.

The combination of strawberry jam and piney rosemary may sound strange, but together they add up to the perfect blend of sweet and savory—and these scones, which are a bit lighter in texture than regular ones, smell incredible as they bake. I think using a heart-shaped biscuit cutter makes them even prettier.