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Grilled Eggplant Antipasto With Creamy Walnut Sauce, Tomato, and Feta from Modern Sauces

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Aggie’s Orange Coconut Scones

($40 A Day, Episode: Bermuda, Season: 3)

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All-Purpose Nearly Normal Gluten-Free Scones

(Washington Post, August, 2007)

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Almond-Poppy Seed Scones

(Bon Appétit, December, 1996)

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Apple and Oat Scones With Cinnamon and Nutmeg

(Martha Stewart Living, February, 2012)

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Apricot Almond Scones

(Gourmet, October, 2003)

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Apricot Scones

(Cooking Light, November, 1999)

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Apricot, White Chocolate and Pecan Scone

(Unique Sweets, Episode: Breakfast Sweets, Season: 1)

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Apricot-Sage Scones

(Martha Stewart Living, May, 2005)

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Apricot-Sour Cream Scones

(Bon Appétit, November, 1997)

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Asparagus Scones

(Vegetarian Times, April, 2005)

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Bacon and Dates Scones

(Bon Appétit, March, 2011)

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Comments:

On March 7, 2011, 8:35 am spm said:

What a great combination of sweet and salty in a scone. Also a great way to use excess dates left over from other recipes.


Banana Bran Scones

(Cooking Light, November, 2007)

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Low fat version with great flavor

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Bangin’ Bacon And Cheddar Scones

(Big Daddy’s House, Episode: Bake Me Crazy, Season: 4)

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Berry Scones With Orange Honey Butter

(Tyler’s Ultimate, Episode: Whole Roasted Fish, Season: 7)

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Blueberry Oat Scones

(Bon Appétit, July, 2009)

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Blueberry Scones

(Fine Cooking, June/July, 2001)

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Blueberry Scones With Lemon Glaze

(Sandra’s Money Saving Meals, Episode: Spring Fling, Season: 3)

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Blueberry Scones With Melted Peaches

(Every Day with Rachael Ray, May, 2008)

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Blueberry-Buttermilk Scones

(Martha Stewart Living, June, 2009)

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Blueberry-Pecan Scones

(Cooking Light, December, 2005)

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Comments:

On August 14, 2007, 8:04 pm cardlady said:

I make these a lot. they are good reheated in the microwave for 30 sec.


Buttermilk Scones

(Boston Globe, October, 2008)

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Buttermilk Scones

(Nigella Kitchen, Episode: Easy Does It, Season: 1)

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Buttermilk Scones

(Food Network Magazine, December, 2011)

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Buttermilk Scones With Fruit

(Washington Post, November, 2008)

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Buttermilk-Apricot Scones

(Cooking Light, January, 1996)

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