Close to my home in Brooksville, blueberries are abundant now at many local farms. They are currently in season throughout the Tampa Bay area, and are perfectly sweet and plump for baking They work ...

Editor’s note: High altitudes makes cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in ...

Sure, here's the new description with all links removed: In this episode of In the Kitchen with Matt I will show you how to ...

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, ...

Lemon–poppy seed cake meets scones in this delightful recipe from Food & Wine’s Justin Chapple. Preheat the oven to 375°. Line a large baking sheet with parchment paper. In a food processor, pulse the ...

If you like a lemon poppyseed muffin, then you’ll love these zesty scones inspired by the classic bakery order. The dough recipe calls for both fresh lemon zest and juice, while the glaze only ...

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 ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Make a well in center of flour. Put the milk, egg, apricots and lemon peel into the well. With a rubber spatula, stir the liquid mixture into the flour until combined. Gently knead the dough with your ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

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 ...