Serve these for breakfast or a brunch. They're also a great after-school snack. They freeze well besides—simply thaw, warm and serve when you need them.
We live in a cherry-producing region—and every guest expects to find some on our table! My husband and I have three children...20,11 and 9.
Meet the Cook: I've found you don't need to put butter on these scones...they're delicious plain and simple. I especially enjoy them in the wintertime with hot coffee or tea.
Married for 44 years, we have two grown children and five grandchildren.
-Helen Carpenter, Albuquerque, New Mexico
"These pretty biscuit-like wedges are very moist and flavorful," notes Judie Anglen, Riverton, Wyoming. "They're tasty slathered with butter, honey or jam...or use them as a base for creamed dishes," she suggests.
You'll love the appealing look and delicate texture of these lightly sweet scones. For the best results, work quickly to mix and cut them. The less you handle the dough, the more tender the scones are. They're delightful served warm with homemade lemon curd for breakfast or with a salad for lunch.
-Linda Murray, Allenstown, New Hampshire
Moist and scrumptious, these scones come out perfect every time. I savor the chewy dried cranberries and sweet orange glaze. There's nothing better than serving these remarkable scones warm with the delicate orange butter.
Popular served with tea in Victorian days, scones are making a big comeback. Apricots and nuts are stirred into the batter in this recipe I baked for the theme shower. Spread with Devonshire cream, they delighted the bride-to-be and guests.
-Robin Fuhrman, Fond du Lac, Wisconsin