What could be more tempting than a scone, tender and flaky within, delicately browned and slightly crunchy at the edges? Nothing, apparently, judging from the baker’s dozens of requests we’ve gotten ...

What fruit better defines summer than berries? Their sweet scent fills the air of farmers’ market where their jewel-tone colors beckon to all that pass by. We at the Clog love to eat our berries at ...

Drummond wrote about her lemon rosemary scones in a 2013 blog post on The Pioneer Woman blog. “I made these wonderfully delightful scones for my holiday cookbook as part of a big Mother’s Day spread, ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. It may be colder than imaginable outside, but that doesn’t ...

This month marks two years working from home. I’ve gained an extra hour and a half in my day from not having to spend time getting ready to go into the office. My daily commute now consists of walking ...

Position rack in center of oven and preheat to 425°F. Line large heavy-duty rimmed baking sheet with parchment paper. Finely grate enough peel from lemons to measure 6 teaspoons; set grated peel aside ...

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 ...

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside. Mix dry ingredients, including lemon zest, in a medium bowl. Add the fresh blueberries and toss until well ...