Alex guarnaschelli scones

This classic coffee cake is the perfect breakfast cake for holiday mornings, and the cinnamon swirl and crunchy streusel topping are sure to impress.

Get Cherry, Chocolate and Pecan Scones with Strawberry Jam Recipe from Food Network

I love the flavor of cornmeal. The ginger and golden raisins are little tangy notes that bring out the flavor of the cornmeal in the scones themselves. The cream and butter give the scones moisture but makes them light at the same time. These scones can go sweet or savory. Reduce the sugar by half and fold in some roasted corn and thinly sliced jalapeño to take this recipe in another great direction. You can even sub mustard powder for the ground ginger to make it more savory. This makes a…

“Shallots are naturally sweet, so they balance the bitterness of the garlic beautifully," says Alex Guarnaschelli's 16-year-old daughter Ava Clark

My go-to scone recipe used for nearly ANY add-ins! Here they are with juicy blueberries and sweet lemon glaze!

Perfectly flaky scones that can easily be made into any flavor you'd like including blueberry, cranberry orange, pumpkin, chocolate chip, pumpkin, and cinnamon!

Be it for brunch or afternoon tea - scones might be my favourite baked treat ever. They always bring back memories of wonderful trips to picturesque little English towns where we would rest our hurting

What better way to start the morning than with some freshly baked scones? Tune in for Alex Guarnaschelli's breakfast-in-bed round, TOMORROW on... | Alex Guarnaschelli, pecan pie, scone, breakfast,...

I have made a quickie version of this with (super salty and not that sweet) store-bought pie dough as the crust with decent results. That familiar, overly processed dough touches on the nostalgia of this jammy treat. I took a ton of inspiration from Stella Park’s recipe in her book “Bravetart” which was edited by my late, great mother, Maria Guarnaschelli. I like shortening and butter in my recipe, but Stella really helped me drop the cake flour and baking soda I originally had in my dough…

I found this recipe in a magazine (People I think) while I was at work. It looked so good I made a copy and tried it. I took it to a part...