Add Yahoo as a preferred source to see more of our stories on Google. These cranberry-speckled scones make the perfect food gift to bake for friends and family alike this holiday season. Seasonal ...

(Mass Appeal) – Michael Kachadoorian, cookbook author and creator of BakingNaturally.com, joins us today to show us one of his favorite recipes. It’s Cranberry Orange Scones. Preheat your oven to 425 ...

These orange cranberry scones are delicious and the perfect breakfast for a special occasion or holiday. They are perfect with a cup of coffee as a meal, snack or dessert! The first time I ever had ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Celebrity Chef, Anne Byrn aka “The Cake Mix ...

Garten learned a thing or two when she owned the Barefoot Contessa specialty store and she shared one of her easy pro-tips about fresh baked goodies. “When I had a specialty-food store in East Hampton ...

Christmas breakfast is one of my favorite meals of the holiday, and over the years I’ve learned a few tricks to make it even more enjoyable. The secret is to set your menu plan early and pick dishes ...

Preheat oven to 400℉ and line two baking sheets with parchment paper. In a large bowl, whisk together the flour, 3/4 cup of sugar, baking powder, and salt. Add the butter and use a pastry cutter or ...

(Mass Appeal) - Michael Kachadoorian, cookbook author and creator of BakingNaturally.com, joins us today to show us one of his favorite recipes. It's Cranberry Orange Scones. (Mass Appeal) - Michael ...

Studded with frozen cranberries, generously spiced with a trio of warm spices and topped with a bright orange glaze, these scones capture the best of the holiday season. My tried and true scone recipe ...

1. Set the oven at 425 degrees. Line a baking sheet with parchment paper. 2. In a bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Work the mixture with your fingertips ...

This recipe, adapted from Joanne Chang's Flour (Chronicle 2010), is a fairly standard formula. But I like it because the buttermilk and creme fraiche keep the scones moist, and Chang (no relation, by ...