Savory bruschetta scones are filled with spinach, feta cheese, sun-dried tomatoes, pine nuts and basil. You can cut them into classic wedge shapes or simply drop portions of dough onto a prepared ...

No need for white gloves and bone china; these scones won’t be served at high tea. They’re unpretentious, wholesome and decidedly casual — a welcome accompaniment to a bowl of soup in the evening or ...

This vibrant arugula apple salad from Chef Craig Von Foerster of Harvest Restaurant in Rogersville combines peppery greens with sweet Honeycrisp apples and creamy goat cheese for a perfect balance of ...

The first time I ate a scone, I found it to be dry and uninteresting, but over time I’ve come to learn that my first experience was an aberration. Scones are believed to date back to the 1500s in ...

Scones tend to get a bad rap in the U.S., and for good reason. Often, American scones mimic a fluffy Southern buttermilk biscuit, or they come out dry and lacking in flavor. That isn’t the goal of a ...

With a rich buttery taste and fluffy, crumbly texture, scones make any meal special. This mini scone, about half the size of a traditional one, pairs the flavors of lemon and blueberry in a delicate, ...

Let's face it, when fall arrives the options for season-influenced breakfasts bring a smile to society. Pumpkin is everywhere ...

Preheat oven to 400 degrees. In a large mixing bowl combine bisquick mix and ½ stick of butter, using a fork mash and mix butter into mix until butter pieces are smaller than the size of a pea. Add ...