Otherwise known as what’s for dessert tonight, this old-fashioned cake takes its name from a simple, two-ingredient glaze, or drizzle, that yields a crisp, sugary, lemony crust.
Rich, buttery, ladylike scones are laden with bacon, scrambled eggs, and Cheddar, making sure there’s gender equality with a manly man breakfast in every bite.
Soft, warm sweet buns are riddled with cinnamon and drizzled with luscious cream cheese-buttermilk glaze for extra enjoyment at breakfast.
This pound cake is rich with creamery butter, flecked with vanilla seeds, and enviable for its crisp, sugary surface.
Crumpets with butter and jam. How every British. We’ve never felt more English than the moment we made these.
Peanut butter bonbons are filled with crunchy pretzels or toffee and rolled in all kinds of toppings to make bonbons with peanuts or bonbons with jimmies.
Simple, classic Italian coffee fare. Nothing is quite as satisfying after a meal as a good cup of cappuccino. Authentic.
These vegan scones—wait! don’t stop reading!—deliver big time in terms of classic scone taste, texture, and teatime appeal.
This is a cool spin on the classic lemon pie. A sorbet-ice cream filling stands in for the usual custard and the whole pie gets popped in the freezer.
Espresso and Frangelico lend these creamy white chocolate truffles incredible oomph. Tasting is believing.
Made with half whole wheat flour and half white flour, these pancakes are light and fluffy and improbably tasty for something that’s so healthful.
Two cake layers filled with sweet carrots, pineapple, and coconut are filled and swathed in a thick coating of vanilla-scented cream cheese frosting.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail