"These scones taste just like eggnog, but in scone form," Morone says. "They have the eggnog and nutmeg flavor and the glaze on top makes them taste even more special." Morone notes, "These are also ...

Scones made with amasi (a traditional fermented milk popular in Southern Africa) are soft, slightly tangy, and absolutely ...

You can easily turn refrigerated canned biscuits into a variety of flavorful scones with some simple ingredients you likely ...

Savor the season with our superb copycat recipe for pumpkin scones, perfect for fall baking. We’ve got step-by-step ...

Once cut, the scones can be either brushed with the beaten egg for a shiny glaze, or dusted with the flour for a matt finish. Place the scones on a greased baking tray and bake in the pre-heated ...

make the vanilla glaze: Mix powdered sugar, milk and vanilla extract in a bowl until smooth. Add more milk or sugar as necessary to achieve a semi-thick consistency. Drizzle over cooled scones and ...

Maple syrup sweetens the batter and the glaze, while freshly grated nutmeg adds warmth and spice. The darker the maple syrup, the better the scones will taste. Seek out either “dark” or ...

Place the scones on the prepared tray. Glaze with the reserved egg mixture and grated Parmesan. Bake for 15 minutes or until golden-brown. Place on a wire rack to cool.

Remove and cool. In a small bowl, whisk together powdered sugar, milk and maple extract or syrup until glaze forms. Drizzle glaze over each scone. Sprinkle each with crushed pepitas.

They should be firm to the touch. While scones are baking, make the glaze by whisking together the powdered sugar, orange juice, and zest. Set aside.