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Tea Scones

Makes 25 to 30 scones


6 cups flour

12 Tablespoons (3/4 cup) sugar

3 Tablespoons baking powder

1 1/2 tsp salt

2 sticks (1 #) cold butter

3 eggs

1 1/4 – 1/2 cups whole milk, cold

Additional egg and white sugar, for topping the scones


  1. Preheat oven to 425 degrees.
  2. In a large bowl, mix the dry ingredients together with a whisk.
  3. Cut the cold butter into small cubes and mix them into the dry ingredients until it has the texture of wet sand (same as making biscuits or pie crust). I do this by hand.
  4. Mix the beaten egg and most of the milk. Make a well in the middle of the bowl and add the liquid, then gently mix until you have a soft dough.
  5. Pat or roll the dough out in a rectangle about 1/2 inch thick. Cut the rectangle into 4 inch strips, then cut again to make squares. Cut each square into triangles.
  6. Place scones on a baking try lined with parchment. Beat the extra egg and brush it on top of the scones, then sprinkle white sugar on top to make a nice crust.
  7. Bake scones about 12 minutes, until golden brown. I usually try and rotate the pans once from back to front and top to bottom, to get even baking.

** I like whole milk for this recipe, but you can substitute heavy cream or half and half (or a combination) to make richer scones. Last time I only had skim milk and heavy cream, so I used a combination and they came out well.

** You can also add nuts, raisins, cranberries, orange zest, etc. to get flavored scones. Chocolate chunks and fresh blueberries (tossed in a little flour) are also nice.

— Adapted from the New York Times Cookbook, Copyright 1990 by Craig Claiborne

Chocolate Pear Pudding

Preheat oven to 325 degrees.

For the pears:

1 lb pears (about 4) peeled, cored and cut into chunks

2 Tb white sugar

2 TB butter

Butter a baking dish and fill the bottom with pears. Sprinkle with sugar and dot with butter, just like a fruit pie.

Next, mix the batter:

3/4 cup flour

1 heaping TB cocoa powder

1/2 tsp baking soda

1/2 tsp baking powder

3/4 cup brown sugar (scant)

2 TB Lyle’s Golden Syrup

1 large egg, beaten

4 TB melted butter

1/4 cup milk

Beat this into a batter and pour it on top of the pears. Bake about 45 minutes or until a pick inserted in the middle comes out clean.

You can eat this hot or cold, and it’s excellent served with ice cream.

— From “More Home Cooking: A Writer Returns to the Kitchen,” by Laurie Colwin, copyright 1993.