Glazed or crumble-topped, these scones pack layers of flavor into each heavenly bite. Whether you’re preparing for an afternoon tea or a brunch buffet, the scone is the ideal quick bread to accompany any special occasion—or any ordinary day when you’re simply craving some buttery, flaky deliciousness. From a savory variation with Italian plums and Parmesan to a sweet lemon and poppy seed take, these showstopping scones are sure to satisfy.
Italian plums are most commonly associated with their dried counterpart prunes, but they are great for baking thanks to a concentrated sweetness and easy-to-remove pit. Prepare for some magic as these scones bake—the yellow-fleshed plums turn a hot fuchsia. For more plummy recipes, find our July/August issue!
For food writer and cookbook author, Ben Mims’ Coconut and Earl Grey Scones, floral notes of orange and bitter black tea pair well with the rich aroma of coconut in these scones with the tea blended right inside. Even though pieces of coconut, milk, and oil are used here, the subtle flavor of coconut needs the boost of extract for its full flavor to come through. The coconut sugar sprinkled on top is too savory to use as the sweetener in the scones, but it offers the perfect amount of crunch and toasted coconut aroma when sprinkled on top. If you can’t find coconut sugar, you can use granulated or light brown sugar instead.
Walnuts bring the perfect amount of crunch to these light and herbaceous scones—the ideal teatime treat.
Crumble-topped and packed with flavor, these Lemon Ricotta Poppy Seed Scones with Poppy Seed Streusel fill each heavenly bite with a zesty flair.
We spiced the classic, soothing vanilla bean scone up with a touch of cardamom.