5 Scone and Biscuit Recipes to Try This Week

You can’t go wrong with a homemade scone or biscuit. Buttery, crumbly and filled with fruit, cheese or herbs, they make the perfect grab-and-go breakfast, afternoon snack or side dish. So, which of these variations from the WL recipe archives will you be trying first?

Meyer Lemon Scones

These scones from Julie Van Rosendaal will give your mornings some zest. Enjoy them as is, swap the Meyer lemons for regular lemons if you want them to be a little extra tart, or throw in a handful of your favourite frozen berry (blueberries work exceptionally well).

Blueberry Scones

Speaking of blueberries! Vancouver chef Zuzana Harsaghy has perfected the classic blueberry scone. Her recipe uses mascarpone cream and buttermilk to give the scones a delightfully soft, almost cake-like texture and a subtle tangy flavour. They also have a bit of crunch thanks to a generous sprinkling of sugar.

Stuffing Biscuits

Want to keep the holiday celebrations going? Give Lawren Moneta’s stuffing biscuits a try. Made with sage, thyme and rosemary, they’re just as herby and just as buttery as the real thing. We recommend you keep these ones in your back pocket for your Christmas dinner, as they’re guaranteed to please a crowd!

Macadamia Feta and Herb Scones

Since this plant-based recipe uses neither butter, cream nor eggs, these have a unique texture; they’re not as crumbly as a British scone or as crumbly as an American biscuit. Of course, that doesn’t make them any less delicious—the soy milk, maple syrup and olive oil glaze is the perfect complement to the macadamia feta and herb filling.

Cream Biscuits

These cream biscuits from Julie Van Rosendaal are a cinch to make. Simply mix all the dry ingredients together in a bowl, stir in some cream until the dough comes together and then knead a few times on a lightly floured surface. You’re going to want to serve these with fried chicken—trust us.