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01/09/2012
Scones
These pillowy scones are the ideal accompaniment to tea and are delicious with butter, preserves, and clotted cream.
Issue #144
04/25/2011
Raspberry Shortcakes
This recipe is light and delicate unlike the more dense and traditional shortcakes.
Issue #94
01/28/2008
Saffron Buns
A popular pastry among locals in the village port of Newlyn, located on the southwestern tip of England.
Issue #93
03/12/2007
Doris Grant’s Brown Bread
This simple no-knead, one-rise bread is Myrtle Allen's version of one developed at the request of the British government during World War II.
Issue #91
10/30/2007
Scones
Light and fluffy, scones are traditional served warm with butter, clotted cream, or preserves.
Issue #84
01/22/2008
Rosemary Shortbread
A recipe in The Herbfarm Cookbook (Scribner, 2000) for lavender shortbread inspired this version of the classic cookie.
Issue #49
03/08/2007
Bread and Butter Pudding Served with Clotted Cream and Compote of Apricots
From English chef Paul Heathcote comes this lovely pudding with the very British touch of clotted cream.
Issue #32
12/11/2012
Apple and Stilton Welsh Rarebit Bites
Piquant Stilton replaces the more traditional cheddar in this bite-sized twist on the classic British dish.
Does Not Apply
03/26/2010
Hot Cross Buns
Traditionally eaten on Good Friday and decorated with a cross to symbolize the Crucifixion, hot cross buns are made with sweet yeast dough and studded with dried fruit. We love to eat ours straight out of the oven, slathered with butter. Continue...
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Source: Butter Sugar Flour