Preheat oven to 425 degrees. In the bowl of a food processor fit with a steel blade, process the first 5 ingredients just to blend. Add in the unsalted butter and process until a coarse meal forms.

These Sourdough Scones use sourdough discard, butter, and heavy cream for a tender, flaky texture. Easily customized with your favorite mix-ins, they're perfect for breakfast or brunch. One of my ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. It’s bursting with blueberry flavor. These ...

If you're like me and have a surplus of blueberries from the farmers market, I have the best ways to use them. Not only are these little gems bursting with delectable sweetness, but they also bring a ...

Close to my home in Brooksville, blueberries are abundant now at many local farms. They are currently in season throughout the Tampa Bay area, and are perfectly sweet and plump for baking They work ...

Baking enthusiast Sally McKenney Quinn is the author of the popular blog and cookbook Sally’s Baking Addiction as well as PEOPLE.com‘s newest food blogger. Check back each month for her latest easy-to ...

You can even make and freeze the scones ahead of time, then just pop them in the oven on Christmas morning. I bake a triple batch of these scones every Christmas morning, and my family still asks for ...

•10 tablespoons butter, divided •1/2 cup granulated sugar, plus 1 tablespoon, divided •1 1/2 cups fresh blueberries •2 teaspoons baking powder •1/2 cup milk •1/4 teaspoon baking soda •1/2 cup sour ...