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Thumb_9910_Orange-Currant Scones

Thumb_9910_Orange-Currant Scones

We love the airy texture of these scones, which are soft and almost muffin-y. For all you dense scone purists, this is not the recipe for you. Sometimes we use buttermilk instead of milk, but the addition of sour cream with regular milk gives the scones that zip that buttermilk would otherwise provide.

Thumb_16757_Sweet Cream Scones

Thumb_16757_Sweet Cream Scones

What really makes these scones special is the cream. Rather than just adding it into the dry ingredients, first it’s whipped to soft peaks and then gently folded in. Read more about this recipe at Cook & Eat.

Thumb_16748_Lemon Maple Scones With Clotted Cream

Thumb_16748_Lemon Maple Scones With Clotted Cream

These lightly flavored scones are really quick to make fresh for afternoon tea or a nice weekend breakfast. Read more about this recipe at Vegan YumYum.

Thumb_16756_Ginger And Almond Scones

Thumb_16756_Ginger And Almond Scones

This recipe is foolproof. Serve plain or with jam or lemon curd. Read more about this recipe at The Washington Post.

Thumb_16901_Deviled Gruyere Scones

Thumb_16901_Deviled Gruyere Scones

These scones are a wonderful alternative to crackers and cheese. Use a good, sharp Gruyere and a spicy Dijon-style mustard to give the scones a kick. Read more about this recipe at The Washington Post.

Thumb_21846_Brownie Scones

Thumb_21846_Brownie Scones

These scones answer the craving for dessert before 10 a. m. They will last in a covered tin at room temperature for three days and freeze well.