Copyright © 2005 by Martha Stewart Living Omnimedia Inc., 11 West 42nd Street, New York, NY 10036. All rights
reserved. Photographs copyright © 2005 by Jonathan Lovekin. Published in the United States by Clarkson
Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.clarksonpotter.com
Clarkson N. Potter is a trademark and Potter and colophon are registered trademarks of Random House, Inc.
Library of Congress Cataloging-in-Publication Data is available upon request.
eISBN: 978-0-307-88570-8
Cover photograph by Victoria Pearson
Cover design by Mary Jane Callister and Brooke Hellewell Reynolds
v3.1
ACKNOWLEDGMENTS
THIS BOOK REQUIRED the hard work and dedication of many talented people. I’d like to thank all of them for making
sure that it is everything we intended it to be—filled with delicious recipes, enticing photographs, and clear and
concise instructions for the very best baked goods. A special thank you to Ellen Morrissey for shepherding the
project the whole way through with the utmost care, and to Elizabeth Alsop for her tireless efforts at every step.
Shelly Kaldunski spent the better part of two years developing outstanding, must-try recipes and leading our team
of bakers. John Barricelli, longtime test kitchen manager at Martha Stewart Living television, created some of our
favorites, especially those in the Yeasted Baked Goods chapter. Our friend Susan Sugarman was instrumental in
getting the project off the ground and organizing the chapters and recipes in their early stages. A very special
thank you to the talented members of the Martha Stewart Living Omnimedia food departments who contributed
excellent recipes and ideas, most notably Lucinda Scala Quinn, Jennifer Aaronson, Christine Albano, Tara Bench,
Monita Buchwald, Sarah Carey, Abigail Chipley, Sandra Rose Gluck, Susan Hanemann, Heidi Johannsen, Anna
Kovel, Allison Lewis, Hayat Piñeiro, and Melissa Perry. Another thank you to those who keep our kitchens
running smoothly: Tylia Chevalier, Marie Cristino, Aida Ibarra, Lillian Kang, Gertrude Porter, and Darlene
Schrack.
Photographer Jonathan Lovekin beautifully captured the essence of the baked goods, finding just the right style
to highlight their appeal. He was ably assisted by Mark McAndrews. Victoria Pearson shot the lovely portrait that
graces the cover. Brooke Hellewell Reynolds created the gorgeous design under the direction of Mary Jane
Callister and Eric A. Pike. Andrea Bakacs carefully coordinated the photo shoots. Lisa Wagner helped shape the
look and feel of the book through her careful eye and stylistic sensibilities. Duane Stapp did a wonderful job
implementing the design, with the guidance of Denise Clappi. Meesha Diaz Haddad was invaluable in keeping the
project on track; Evelyn Battaglia scrupulously watched over the accuracy of every recipe. Rory Evans wrote
wonderful text to introduce each chapter, and Bunny Wong helped with the equipment glossaries. Several readers
helped ensure the book’s quality, including Marc Bailes, Robert Bowe, Amy Conway, Natalie Ermann Russell,
Kristen Croker Fiordalis, Kimberly Fusaro, Jennifer Jarett, Adam Kuban, Claire Lui, Kellee Miller, Andrea
Peabbles, Debra Puchalla, Sarah Rutledge, Alex Van Buren, Miranda Van Gelder, and Penelope Wood.
Many thanks to Margaret Roach, Lauren Podlach Stanich, and Gael Towey for their guidance for the duration of
the project, and to our friends at Crown and Clarkson Potter, Jenny Frost, Lauren Shakely, Pam Krauss, Jane
Treuhaft, Elissa Altman, Mark McCauslin, Amy Boorstein, and Linnea Knollmueller. Finally, thanks to our readers
and television viewers, who continue to inspire us with their feedback every day.

A LETTER FROM MARTHA
GENERAL BAKING TIPS
GENERAL BAKING EQUIPMENT
GENERAL BAKING TECHNIQUES
SIMPLE BAKED GOODS
COOKIES
CAKES
PIES, TARTS, COBBLERS, AND CRISPS
YEASTED BAKED GOODS
PASTRIES
BASIC RECIPES
SOURCES
INDEX

THE TASTES I BEST remember—the vast majority of them—are tastes that have to do with baking. For me there is
something important about the flavor and texture of the best French baguette, the buttery flakiness of the perfect
croissant, the subtle sweetness of the whitest cake, and the dense richness of the ultimate petit four.
I’ve long wanted to share the recipes for my favorite baked goods, which have not all been easily accessed or
readily available to everyone. We, and I do mean we (a talented group of dedicated bakers) and not the royal we
(I), have worked long and hard to assemble the best ones in a comprehensive, orderly, easy-to-use compendium
for all of us.
Here, you will find the recipes and how-tos for the popovers you dream about, and for the simple crumb cake
that you always want to whip up on Sunday morning, and for the double-chocolate brownie cookies that will
make you a bigger hero with the after-school crowd, and for the citrus bars that you could only find on the
eastern tip of Long Island in that little bakery that’s no longer under the same management.
We, the team, got together and compiled our lists, gathered our desires, dug through our files, and collated
everything into what we hope are sensible chapters, organized for easy use, with workable, clear recipes. Not
everything you’ll find on these pages is traditional, and some of the techniques are a bit unusual. But the best
results are what we strive for in each one of our recipes, and because freshness of ingredients, exact
measurements, accuracy of oven temperature, and careful preparation are tantamount to success, we focused on
bringing a new understanding and artistry to the science of baking.
Speaking of techniques and baking essentials, I have always been fascinated with the baker’s tools. Starting
around the time I first visited Mr. and Mrs. Maus (extraordinary German-born bakers) next door on Elm Place in
my hometown of Nutley, New Jersey, I have collected every possible kind of baking tray, sheet, mold, bowl,
whisk, rolling pin, frosting tip, pastry bag, icing comb, and pie tin (you’ll see many of my favorite, most beautiful
ones photographed on these pages). The heavy edgeless steel pans I dragged home from Paris many years ago,
from the legendary store Dehillerin, are still the very best for baking puff pastry for Napoleons and light-as-air
cheese straws. And Mr. Maus’s German tin-coated steel kugelhopf molds are the ones I like to use for babkas. And
just when you think you have everything, you might discover the custardy excellence of cannelés and will want
to invest in the copper molds shaped like tall little turbans that are for them and only them. These days I have
silicone rubber molds, too, which bake perfect meringues. And I cannot live without my Silpats and rolls upon
rolls of parchment paper that cut out so much scrubbing and scraping, leaving you more time to enjoy in the
kitchen.
Baking, you will find, as you indulge in this home art, offers comfort and joy and something tangible to taste
and savor. As much as any other culinary activity, it can bring countless smiles and much laughter into your
home. We all hope that these recipes provide you with years of pleasure.

GENERAL BAKING TIPS
Read a recipe all the way through before you begin, and note the ingredients and equipment you will need. A
read-through will also give you a sense of the techniques involved and the time required.
Prep ingredients before you proceed; you will work more efficiently. Measure out ingredients, and bring them
to the right temperature, if necessary.
Your oven’s internal temperature might not be accurately reflected by the dial or digital display. For a better
reading, set an oven thermometer in the center of the oven. Preheat the oven, and check the temperature before
you begin baking.
Preheat the oven 20 to 30 minutes before you plan to use it; the broiler, 10 minutes beforehand. Unless
instructed otherwise, place baking pans and sheets on the oven’s middle rack, in the center. Rotate pans and
sheets halfway through the baking time, turning them front to back. If you’re using the upper and lower racks at
once, switch the positions of the sheets or pans (top to bottom and bottom to top) when you rotate them.
Baking times are important, but pay attention to visual clues as well. If a recipe calls for a baked good to
achieve a certain color or texture, remove it from the oven when it arrives at that point, even if the baking time
is not up.
Measure flour using the dip and sweep method (see here). Sift flour and other dry ingredients only when
specified. Remember, too, that recipe wording is important. For example, “1 cup flour, sifted” means to measure
first, then sift. If a recipe calls for “1 cup sifted flour,” sift a generous amount onto parchment paper, then
measure out 1 cup.
Similarly, when a recipe calling for chopped or ground nuts lists the volume amount first, measure the nuts,
then chop or grind them. For example, “1 cup walnuts, coarsely chopped” means that the nuts are measured
whole, then chopped.
Always use unsalted butter in baking recipes, rather than salted. This will allow you to control the amount of
salt in the recipe.
Some recipes call for butter at room temperature; the butter should be pliable, but not runny or melted. Test its
softness by pressing your forefinger into the top. Butter is ready when the indentation remains but the butter still
holds its shape. To soften butter quickly, cut ¼-inch-thick slices, lay them flat on a work surface, and let stand for
about 10 minutes.
When mixing, scrape down the sides of the bowl occasionally with a flexible spatula to make sure all of the
ingredients are incorporated.
Use cold eggs when separating whites from yolks; the yolks will be less likely to break (and spill into the
whites). You can refrigerate leftover whites and yolks in an airtight container for up to 3 days. Whites can be
frozen for up to 2 months. Two tablespoons of whites is equal to one large egg white; 1 tablespoon of yolks is
equal to one large yolk.
To bring eggs to room temperature quickly, soak them in warm water for 10 to 15 minutes.
Foods that contain raw eggs (or eggs that have not been heated to at least 160 degrees) should not be prepared
for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Invest in the best ingredients and equipment that you can afford. You will be more likely to achieve good
results and be encouraged to bake more often.
GENERAL BAKING EQUIPMENT
1 Kitchen scale 2 Graduated dry measuring cups 3 Sieve 4 Mixing bowl 5 Liquid measuring cups 6
Flexible heatproof spatula 7 Whisk 8 Rasp grater 9 Graduated measuring spoons 10 Pastry blender 11
Bowl scraper 12 Citrus reamer 13 Cheesecloth

1 Kitchen scale
When precise amounts are important, use a kitchen scale. In those instances, dry ingredients, such as flour, are
often called for by weight. You can also use a scale to weigh nuts, dried and fresh fruits, and chocolate—and to
measure out portions of dough. Digital models often have special functions, such as the ability to convert metric
measurements.
2 Graduated dry measuring cups
Measure dry and semisolid ingredients (such as jam, sour cream, and peanut butter) in graduated dry measuring
cups, preferably metal, which let you level ingredients with a straightedge.
3 Sieve
A fine-mesh sieve can be used to sift ingredients (such as flour) into a recipe, or to sprinkle ingredients (such as
confectioners’ sugar) over baked goods. Look for sturdy mesh that won’t stretch or bend.
4 Mixing bowl
Keep a set of glass or ceramic bowls in graduated sizes on hand. Stainless-steel bowls, which are heatproof, are
useful for recipes that require setting a bowl over hot water. Avoid plastic bowls; they retain flavors and traces of
grease.
5 Liquid measuring cups
Measure liquids in clear liquid measuring cups (preferably heat-resistant glass), which allow you to read
measurements at eye level and have a spout for pouring. This kitchen essential seems to always be in use, so it’s
helpful to have more than one.
6 Flexible heatproof spatula
Choose spatulas with silicone heads, which tend to be more resistant to heat and stains than rubber ones.
7 Whisk
Look for a stainless-steel whisk with fine wires and a bulbous shape—also called a balloon whisk.
8 Rasp grater
This stainless-steel grater has tiny, razor-sharp teeth that remove the flavorful zest from citrus fruits and leave
the bitter white pith behind. This tool can also be used to finely grate chocolate, hard cheeses, whole nutmeg, and
fresh ginger.
9 Graduated measuring spoons
Measure ingredients carefully. Pour liquids, such as vanilla extract, to the rim of the spoon; level dry ingredients,
such as salt, with a straightedge.
10 Pastry blender
This utensil is indispensable for blending butter into flour, a crucial step in making simple doughs for biscuits
and scones. It is also useful when making pie and tart doughs by hand.
11 Bowl scraper
This inexpensive plastic gadget collects dough or batter from a bowl, making it easy to transfer these goods to a
work surface or a pan. It is especially helpful for manipulating large amounts of dough that a flexible spatula is
too small to handle.
12 Citrus reamer
Pick out seeds from halved citrus fruits with the tip of this tool; twist the ridged body to express juice.
13 Cheesecloth
Use this cloth to bundle pie weights or to sift small amounts of confectioners’ sugar over baked goods.
GENERAL BAKING EQUIPMENT
1 Rolling pin 2 Serrated knife 3 Ruler 4 Bench scraper 5 Kitchen shears 6 Pizza wheel 7 Pastry brushes

1 Rolling pin
Look for a wooden pin that is slightly heavy. The weight of it will help when rolling out laminated doughs, which
have layers of butter and dough. A pin without handles will offer the most control.
2 Serrated knife
A long serrated knife is indispensable for leveling the tops of cake layers, slicing bread without compressing it,
and chopping chocolate and nuts.
3 Ruler
Use a metal ruler to judge the spacing between cookies on baking sheets, to guide you in splitting cakes into equal
layers, to measure cookware, to square corners and trim pastry dough, and more.
4 Bench scraper
A metal or plastic bench scraper is helpful for loosening dough from a work surface as you knead, scoring certain
cookies, such as shortbread, cleanly dividing scone dough, and transferring chopped nuts or chocolate from a
cutting board into a bowl.
5 Kitchen shears
Look for heavy blades and durable plastic handles. Label the shears “kitchen” so no one will mistake them for
regular scissors. Use them to trim dough in a pie plate, cut out parchment rounds for cake pans, and cut dried
fruit (such as apricots).
6 Pizza wheel
This cutter is used most frequently for slicing pizza and other flatbreads, of course. However, it also can stand in
for a pastry cutter. Use it to cut lattice strips from pastry dough, trim rolled-out cookie dough, and divide pastry
dough into neat shapes.
7 Pastry brushes
Look for pastry brushes with natural, tightly woven bristles that are securely attached to the handle. A large
brush (1½ to 2½ inches wide) is ideal for brushing excess flour from work surfaces and pieces of rolled-out
dough. A medium brush (1 inch) is good for buttering pans and applying egg washes to piecrusts. A small brush
(½ to ¾ inch) is handy for dabbing egg wash on tiny pieces of dough. Reserve at least one brush for dry tasks and
another for wet ones; mark each and store separately.
GENERAL BAKING EQUIPMENT
1 Parchment paper 2 Baking sheet (cookie sheet) 3 Kitchen timer 4 Nonstick baking mat 5 Metal spatula 6
Large offset spatula 7 Small offset spatula 8 Rimmed baking sheet (jelly roll pan) 9 Wire rack 10 Oven
thermometer

1 Parchment paper
This heat-resistant, nonstick, disposable paper can be used to line sheets and pans, making it easier to release
baked goods. A sheet of parchment used to cover a work surface makes cleanup easier (try it when rolling out
dough or frosting a cake). Doughs and baked items can be wrapped in parchment before being stored. Look for
unbleached white or natural parchment. Waxed paper is not an acceptable substitute for most baking tasks.
2 Baking sheet (cookie sheet)
These sheets have small rims on the short sides for easy gripping; flat edges on the other sides let you slide off
cookies without disturbing their forms. Choose sheets made from shiny, light-colored metals, such as heavy-duty
aluminum, which encourage even baking and will not curl or warp. If using dark-metal sheets, such as nonstick,
be aware that these tend to brown baked goods faster; you may need to lower the oven temperature (by 25
degrees) and reduce the baking time slightly.
3 Kitchen timer
Even if your oven comes with a built-in timer, it’s a good idea to have a stand-alone model or even a multijob
timer as well. Bakers often find themselves timing goods that are baking in the oven, cooling on a rack, or chilling
in the freezer—all at once.
4 Nonstick baking mat
A heat-resistant silicone mat, such as a Silpat, can be used instead of parchment paper to line baking sheets; it’s
also washable and reusable. Wipe after each use with a damp sponge or, for more thorough cleaning, run it under
warm water. Never scrub the mat with an abrasive sponge, which damages the surface. After it’s dry, store the
mat flat or rolled up. Don’t fold it or store objects on top of it.
5 Metal spatula
A wide, thin-edged spatula can slide under just-baked cookies, rolls, and pastries and gently move them from hot
sheets to wire cooling racks.
6 Large offset spatula
The thin metal blade makes this tool invaluable for frosting cakes, and the angled design allows it to double as a
spatula, lifting cookies from baking sheets and brownies from pans. Steer clear of plastic ones; they are thick and
might crush what you are picking up—and they are not as heat-resistant.
7 Small offset spatula
A small offset spatula, which can cover hard-to-reach spots and offer more control with tiny goods, is a must-
have for cake and cookie decorating.
8 Rimmed baking sheet (jelly roll pan)
These sided sheets (really shallow baking pans) are used to make bar cookies, shortbread, sponge cakes, focaccia,
and more. Position a sheet under a baking fruit pie, and it will catch juices, preventing them dripping onto the
oven floor. Buy sheets made from heavy-duty, shiny aluminum.
9 Wire rack
These raised racks allow air to circulate around cooling baked goods. Look for a rack with stainless-steel mesh and
feet on the bottom. Avoid plastic racks, and skip those with bars that go in only one direction (small items won’t
sit level on them).
10 Oven thermometer
Because oven temperature is critical to well-baked goods, an oven thermometer is one of the baker’s most
important gadgets.
GENERAL BAKING TECHNIQUES
CHOOSING MEASURING CUPS Measure liquids in clear cups; place the cup on a work surface as you pour, and bend
down so the markers are at eye level. Measure dry ingredients in graduated cups and level them off; use the right
size cup (don’t estimate portions).

PACKING BROWN SUGAR When a recipe calls for “packed” brown sugar, the sugar should look compact (above), not
loose (top). Compress it with the back of a spoon so the sugar is level with the top of the measuring cup.

MEASURING FLOUR Employ the dip and sweep method: Dip a dry measuring cup directly into the flour, then use a
straightedge—such as an offset spatula—to level the top. This will remove any hidden air bubbles and ensure an
accurate measurement.

CHILLING INGREDIENTS Cold ingredients are crucial to the success of certain recipes. If chilling many ingredients,
group them on a rimmed baking sheet so you can quickly move them in and out of the refrigerator or freezer.

MEASURING PANS The right size is important. If a baking pan is too small, batter may overflow; too large, and the end
result will be thin and dry. Use a ruler to check: Measure the diameter (between inside edges) and the depth.

PREPARING PANS When a recipe calls for a parchment liner, first cut out parchment to fit the pan, then butter the pan
and fit it with the liner. Next, butter the liner and dust it with flour. Rotate pan to distribute flour; tap out excess.

FOLDING IN BEATEN EGG WHITES To combine egg whites with a heavy base, gently fold in about one-third at a time: Cut
a spatula through the center of the mixture, sweep up the side of the bowl, and turn spatula over. Repeat, rotating
bowl as you go, until just combined.

WHISKING TO COMBINE When a recipe calls for combining dry ingredients in a mixing bowl, whisk them just until the
lumps are removed and the mixture has an even appearance.

WHIPPING CREAM To whip heavy cream, begin by briefly chilling the bowl and whisk attachment of an electric mixer.
Start with the mixer on low speed, then gradually raise the speed and continue beating until peaks form.

CREAMING BUTTER AND SUGAR Many recipes call for beating together butter and sugar, or “creaming” them. Beat the
two until thoroughly blended and the mixture is pale and fluffy—that is, lightened in both color and texture.

ADDING LEMON TO CARAMEL When making caramel, you can eliminate the need to brush the sides of the pan with a
wet pastry brush (to prevent crystals from forming) by first adding a drop of fresh lemon juice to the sugar water.

JUDGING CARAMEL The caramel samples above are (from top) light golden, light amber, amber, and deep amber. To
test your batch, drop a spoonful onto parchment and compare the color to those shown here.
GENERAL BAKING TECHNIQUES
CHOPPING NUTS 1. To coarsely chop nuts, use a serrated knife; the pieces should be about ⅓ inch. 2. To finely chop
nuts, use a serrated knife; the pieces should be about ⅛ inch. Before adding finely chopped nuts to doughs and
batters, sift them in a fine sieve; the result will be a more professional-looking baked good. 3. To finely grind nuts, or
to make nut flour, use a nut grinder or pulse the nuts in a food processor. Watch that you don’t overprocess the
nuts, which will turn them into nut butter.

BEATING EGG WHITES 1. Egg whites are beaten so that they attain volume and become stiffer. Start with room-
temperature whites and a clean stainless-steel (or copper) bowl. As the whites are beaten they will begin to look
foamy. 2. With continued beating, the whites will form soft peaks, or peaks that gently droop when the whisk
attachment is lifted. 3. More beating yields glossy stiff peaks, or peaks that hold their shape even when the bowl is
tilted; be careful not to beat past this point.

ASSEMBLING A PASTRY BAG 1. To fit a pastry bag with a pastry tip, drop the larger piece of a plastic coupler into the bag
so that its smaller opening is even with the opening of the bag. Place the pastry tip over the end of the plastic piece
to fit snugly. 2. Fit the ring piece of the coupler over the tip, and turn the ring until it locks. 3. Fill the bag halfway with
frosting; squeeze from the top of the bag down to release any air bubbles. Twist the end of the bag just above the
filling; tightly seal with a rubber band.

MAKING A PAPER CORNET FOR PIPING 1. Cut a piece of parchment paper into an 8-by-12-by-14½-inch triangle. 2. Fold
the lower right-hand point up toward the middle of the shortest side to form a cone shape; form the cone’s point at
the middle of the longest side. 3. Wrap the slack around the cone shape, while pulling the inside flap of parchment
taut to keep the point tight and completely closed. Tuck the top flaps inside the cone. To keep the cone closed,
make a small (½-inch) tear in the folded side you have just created. Snip the tip of the cone after filling it.

Baking Powder Biscuits
Buttermilk Biscuits
Cornmeal Drop Biscuits
Cream Cheese and Chive Biscuits
Spicy Cheese Biscuits
Blueberry Muffins
Cranberry-Zucchini Muffins
Plum Coffee-Cake Muffins
Date-Bran Muffins
Popovers
Currant Scones
Oat and Dried Apricot Scones
Chocolate Scones
Fennel and Golden-Raisin Scones
Banana-Nut Bread
Pumpkin Bread
Fig-Walnut Bread
Cornbread
Irish Soda Bread
Cherry-Streusel Coffee Cake
Classic Crumb Cake
Pear-Spice Bundt Cake
Classic Pound Cake
Glazed Lemon Pound Cakes
Brown Sugar Pound Cakes
Marble Cake with White-Chocolate Glaze

Simple Baked Goods
INTRODUCTION
You don’t need to wait for a special occasion to make biscuits, muffins,
scones, and quick breads. These and other simple baked goods are meant for
any Sunday breakfast or afternoon cup of tea—or for whenever you’re in the
mood to nibble on familiar favorites.
THE RECIPES in this chapter are simple and straightforward, calling for just a handful of
ingredients to be combined in a few short steps. They are well suited to spur-of-the-
moment urges to roll up your sleeves, tie on an apron, and create. In fact, it’s likely that
your pantry and refrigerator already hold the required components. Lots of the recipes
call for little more than flour, sugar, baking powder and soda, eggs, butter, and milk or
cream. You may already know the roles of these cornerstone ingredients—such as the
way cold butter blends into flour to produce flaky biscuits, and how lightly beaten milk,
eggs, and flour help give popovers their essential loft. You will find that such
interactions recur throughout all baking: It is method, not magic, that turns out sublime
Cornbread and sugar-crisped Chocolate Scones—and that enables you, with a little
practice, to approach recipes for any baked good with confidence.
Look to the following recipes for direction not only on basic techniques, but also on
the value of fresh ingredients and original combinations. The flavor of a just-baked
Brown Sugar Pound Cake or Cranberry-Zucchini Muffin is unlike anything found in the
grocery store. Even the local bakery doesn’t compare: A coffee cake taken from a white
cardboard box simply cannot compete with one straight from the oven. Just watch as
your family congregates in the kitchen, clamoring for samples.

Top to bottom: Baking Powder Biscuits, Buttermilk Biscuits (Cheddar Biscuits variation), Cornmeal Drop Biscuits, and
Buttermilk Biscuits

Baking Powder Biscuits (Strawberry Shortcake variation)

Cream Cheese and Chive Biscuits

Spicy Cheese Biscuit

Clockwise from bottom left: Date-Bran Muffins, Cranberry-Zucchini Muffins, Plum Coffee-Cake Muffins, and Blueberry
Muffins

Popovers

Left to right: Chocolate Scones, Currant Scones, and Oat and Dried Apricot Scones

Fennel and Golden-Raisin Scones

Top to bottom: Pumpkin Bread, Banana-Nut Bread, and Fig-Walnut Bread

Cornbread

Irish Soda Bread

Cherry-Streusel Coffee Cake

Classic Crumb Cake

Pear-Spice Bundt Cake

Top to bottom: Brown Sugar Pound Cake and Glazed Lemon Pound Cake

Top to bottom: Marble Cake with White-Chocolate Glaze and Classic Pound Cake

TIPS
Don’t overmix ingredients or overwork dough. A light touch will keep the finished
product tender, not tough. When directed to do so, mix ingredients until just combined
(or until the dough comes together). Then gently pat the dough into shape.
Bring milk, eggs, and butter to room temperature when making muffins. Take these
ingredients out of the refrigerator before you start, and let them warm up as you
measure the dry ingredients.
Cold butter is essential when making biscuits and scones. Cut the butter into small
pieces, and then return it to the refrigerator to chill before adding it to the dry
ingredients. If your kitchen is warm, chill the mixing bowl and pastry blender as well. If
the butter becomes too soft while blending it into the flour, chill the bowl in the freezer
for about 10 minutes before proceeding. Make sure you don’t over-handle the dough; the
warmth of your hands can affect the final product.
Gather together and reroll the scraps of dough when cutting out biscuits. Or you can
try this easy alternative: Dip your finger into the cream or buttermilk left in the
measuring cup, then use it to moisten the cut edges of the leftover dough; press the
scraps together, gently pinching the surface to make it smooth before cutting out more
rounds.
When working with biscuits, scones, and soda bread, use only a small amount of flour
to dust your hands and the work surface. Too much flour will cause the dough to become
dry and stiff.
Sanding sugar lends a sparkly finish to simple baked goods and doesn’t melt when
baked.
Experiment with variations. Any number of fruits and toasted nuts will add flavor and
texture to muffins, scones, quick breads, and coffee cakes.
Most biscuits, scones, and other individual-size baked goods are best eaten the same
day they are baked. If you are making a batch that can’t be served all in one day, set
aside a portion of unbaked pieces to bake at a later date. Chill the pieces in the freezer
until firm, and then transfer them to resealable plastic bags. Return the pieces to the
freezer, and store them for up to 3 weeks. To serve, bring the pieces to room
temperature, and bake as directed.
When you do have leftover biscuits and scones, wrap them in plastic wrap and foil,
and then freeze them for up to 3 weeks. To serve, bring the pieces to room temperature,
and then warm them in a 300-degree oven for about 15 minutes.

Simple Baked Goods
EQUIPMENT
1 Bundt pan 2 Muffin pans 3 Biscuit cutters 4 Popover pan 5 Loaf pans

1 Bundt pan
Created in the 1950s by an American company, this pan features fluted edges and a
long tube in the center. The design encourages even baking and works nicely for Bundt
cakes, of course, but also for pound and coffee cakes. Look for one in nonstick
aluminum, a durable and easy-to-use option.
2 Muffin pans
This baking staple typically has 12 cups, each with a ½-cup capacity. Nonstick models in
aluminum result in evenly browned muffins. Pans with smaller cups, which generally
hold about 2 tablespoons of batter, come in handy when you want to make minimuffins.
You can bake any muffin batter in these pans, but be mindful that the baking time will
need to be greatly reduced. Batter poured into the little cups bakes quickly; use a light-
colored metal pan, which will heat at a slower rate than a dark one.
3 Biscuit cutters
A clean cut is important for biscuits (it makes them rise higher), so a metal cutter with
beveled edges is the best choice. Avoid plastic cutters, which are not sharp enough.
Buying a boxed set provides a variety of diameters to work with. As for handles, with or
without is a matter of personal preference. The former allows for a secure grip; the
latter, for pushing down on the cutter evenly.
4 Popover pan
Traditionally this pan was made of cast iron, but newer ones are made with anodized
aluminum, a much lighter material. Unlike a muffin pan, which has cups that are wider
than they are deep, a popover pan has tall and narrow cups. This design encourages
steam in the batter to rise quickly and puff up the tops of the popovers.
5 Loaf pans
There are two sizes given for standard loaf pans, 8½ by 4½ inches and 9 by 5 inches.
The recipes in this book use both, but they are interchangeable as long as you pay
attention to visual cues and adjust the baking time accordingly. For fewer issues with
sticking and burning, choose metal loaf pans over glass ones. Lining the pans with
parchment paper will let you quickly and cleanly lift out baked goods. A small version
of the standard loaf pan is perfect for baking quick breads to give as gifts. Ours
measures 6 by 3 inches and holds about 2 cups of batter.

Simple Baked Goods
TECHNIQUES
MAKING BISCUIT DOUGH 1. A pastry blender is used to blend small pieces of cold butter into the flour mixture; the tool is pressed
down quickly and with as few strokes as possible. (If you don’t have a pastry blender, two table knives make an acceptable—
though less efficient—substitute.) 2. The mixture has achieved the proper consistency when it resembles coarse crumbs
with a few larger clumps remaining. 3. The liquid is added and folded in just until the dough begins to come together; the
dough will still be slightly sticky. The dough is then turned out onto a lightly floured work surface.

MAKING SCONE DOUGH 1. After the dry ingredients have been whisked together and the butter and dried fruits have been worked
into the dough, liquid is added and mixed in just until the dough begins to come together. 2. The dough should still be a little
crumbly when it is turned out onto a lightly floured work surface; it is patted—with minimal handling—into a rectangle. 3. After
the dough has been patted to the proper size, it is cut into individual pieces (in this case, into triangles) with a bench scraper
or a sharp knife. Before the pieces are baked, they are chilled in the freezer until firm.

CUTTING OUT BISCUITS A lightly floured cutter is used to cut rounds from the dough, which has been gently patted out to a 1-
inch thickness. Scraps can be patted together and then cut into additional rounds.

MAKING DROP BISCUITS Wet biscuit dough, such as that of our Cornmeal Drop Biscuits, is scooped from the mixing bowl with
a spoon; then, with the back of another spoon, the dough is eased onto a parchment-lined baking sheet.

SLASHING SODA BREAD A very sharp paring knife is used to cut a clean, deep cross (about ¾ inch) in the top of an unbaked
round of Irish Soda Bread. A razor blade or bench scraper can be used in place of a knife.

PREPARING MUFFIN PANS A pastry brush—which can cover hard-to-reach spots—is used to thoroughly coat pans with softened
butter. The surface between cups is brushed to prevent the muffin tops from sticking to the pan.

FILLING MUFFIN CUPS Prepared pans are filled using two spoons, one to scoop out the sticky batter, the other to push it into the
muffin cups. The batter can also be scooped and dropped with an ice cream scoop.

COOLING MUFFINS Baked muffins are turned on their sides while they’re still in the cups of the pan. This prevents them from
steaming and cooking further—and makes them cool faster.

BAKING POWDER BISCUITS
MAKES 1 DOZEN These rich, flaky biscuits are best eaten warm from the oven. As with all biscuits,
it’s important not to overwork the dough while you are patting it out. (See photograph)
4 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
2 teaspoons sugar
1 teaspoon salt
2 sticks (1 cup) unsalted butter, cold, cut into small pieces
2 cups heavy cream, plus more for brushing
Preheat the oven to 400°F. In a large bowl, whisk together the flour, baking powder,
sugar, and salt. Using a pastry blender, cut in the butter until the mixture resembles
coarse crumbs with a few larger clumps remaining.
Pour in the heavy cream; using a rubber spatula, fold cream into the dough, working in
all directions and incorporating crumbs at the bottom of the bowl, until the dough just
comes together. The dough will be slightly sticky.
Turn out the dough onto a lightly floured work surface. With floured fingers, gently pat
the dough into a round about 1 inch thick, pressing in any loose bits. Do not overwork
the dough. Use a floured 2¼-inch round biscuit cutter to cut out the biscuits as close
together as possible. (Use one cut edge as the edge for the next biscuit.)
Place the biscuits on an unlined baking sheet about 1½ inches apart. Generously brush
the tops of the biscuits with cream. Bake, rotating the sheet halfway through, until the
biscuits are golden and flecked with brown spots, 20 to 25 minutes. Transfer the biscuits
to a wire rack to cool.
HERB BISCUITS VARIATION Follow instructions for Baking Powder Biscuits, adding ¼ cup of
finely chopped herbs, such as rosemary, oregano, thyme, or parsley, to the flour mixture
after the butter has been cut in. Proceed with the recipe.
STRAWBERRY SHORTCAKE VARIATION Follow instructions for Baking Powder Biscuits,
increasing sugar to ½ cup, and reducing butter to 1½ sticks (¾ cup). Pat dough to about
1¼ inches thick before cutting out rounds. Before baking, brush rounds with 1 lightly
beaten large egg (do not brush with cream), and sprinkle generously with sanding
sugar, if desired.
While biscuits bake, slice 3 pints hulled fresh strawberries in half (or in quarters, if
large). In a medium bowl, toss to combine with 1 tablespoon freshly squeezed lemon
juice and ⅓ cup granulated sugar. Let mixture macerate for 20 minutes.
After baking biscuits, cool them on a wire rack for 15 minutes, then split in half
horizontally with a serrated knife. Place the bottom halves on serving plates, and top
each with a dollop of Vanilla Whipped Cream. Spoon strawberries and juice over each,
and cover with the biscuit tops. Serve immediately, with additional strawberries and
whipped cream on the side, if desired.

BUTTERMILK BISCUITS
MAKES 1 DOZEN These are delicious served warm or at room temperature with butter and jam. The
cheddar variation makes a nice accompaniment to thinly sliced ham. (See photograph)
4 cups all-purpose flour, plus more for dusting
1 tablespoon plus
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
2 sticks (1 cup) unsalted butter, cold, cut into small pieces
1¾ cups buttermilk, plus more for brushing
Preheat the oven to 375°F. In a large bowl, whisk together the flour, baking powder,
baking soda, salt, and sugar. Using a pastry blender, cut in the butter until the mixture
resembles coarse crumbs with a few larger clumps remaining.
Pour in the buttermilk; using a rubber spatula, fold buttermilk into the dough, working
in all directions and incorporating crumbs at the bottom of the bowl, until the dough
just comes together. The dough will be slightly sticky; do not overmix.
Turn out the dough onto a lightly floured work surface. With floured fingers, gently pat
the dough into a round about 1 inch thick, pressing in any loose bits. Do not overwork
the dough. Use a floured 2¼-inch round biscuit cutter to cut out the biscuits as close
together as possible. (Use one cut edge as the edge for the next biscuit.)
Place the biscuits about 1½ inches apart on an unlined baking sheet. Generously brush
the tops of the biscuits with buttermilk. Bake, rotating the sheet halfway through, until
the biscuits are golden and flecked with brown spots, 18 to 20 minutes. Transfer the
biscuits to a wire rack to cool.
CHEDDAR BISCUITS VARIATION Follow instructions for Buttermilk Biscuits, adding 3 cups (9
ounces) grated sharp cheddar cheese to the flour mixture after the butter has been cut in.
Proceed with the recipe.

CORNMEAL DROP BISCUITS
MAKES 10 These biscuits are very quick and easy to prepare, since the dough is dropped onto the
baking sheet without first having to roll it out or cut it. (See photograph)
1½ cups all-purpose flour
¾ cup fine yellow cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1 stick (½ cup) unsalted butter, cold, cut into small pieces
1 cup milk
Preheat the oven to 375°F. Line a baking sheet with parchment paper; set aside. In a
large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and
sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse
crumbs with a few larger clumps remaining.
Pour in the milk; using a rubber spatula, fold milk into the dough, working in all
directions and incorporating crumbs at the bottom of the bowl, until the dough just
comes together. The dough will be slightly sticky; do not overmix.
With two large spoons, drop mounds of dough (about ⅓ cup each) about 1½ inches
apart on the prepared baking sheet.
Bake, rotating the sheet halfway through, until the biscuits are golden, 15 to 20 minutes.
Slide the parchment and biscuits onto a wire rack to cool.

CREAM CHEESE AND CHIVE BISCUITS
MAKES 1 DOZEN You can freeze the unbaked biscuits on a baking sheet, then store in a resealable
plastic bag for up to three weeks. When ready to serve, bake them (without thawing) on a
parchment-lined sheet (the baking time will be the same). (See photograph)
2½ cups all-purpose flour, plus more for dusting
1½ teaspoons baking powder
¼ teaspoon baking soda
1¼ teaspoons salt
1 tablespoon sugar
¼ cup finely chopped fresh chives
1 stick (½ cup) unsalted butter, cold, cut into small pieces
4 ounces cream cheese, cold, cut into pieces
1¼ cups buttermilk
Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together the
flour, baking powder, baking soda, salt, sugar, and chives. Using a pastry blender, cut
in the butter and cream cheese until the mixture resembles coarse crumbs with a few
larger clumps remaining.
Pour in the buttermilk; using a fork, mix in buttermilk until incorporated and the dough
just comes together. The dough will be slightly sticky; do not overmix.
Turn out the dough onto a lightly floured work surface. With floured fingers, gently
knead about four times, until all the crumbs are incorporated and the dough is smooth.
With a lightly floured rolling pin, gently roll out the dough to an 11-by-8-inch rectangle,
about 1 inch thick. Using a bench scraper or long offset spatula to lift the ends of the
dough, fold the rectangle into thirds (like a business letter). Give the dough a quarter
turn. Roll out the dough again (to the same dimensions), and repeat the folding process.
Wrap with plastic, and refrigerate for 30 minutes.
Return the dough to the work surface. Roll out as before, and repeat the folding process.
Give the dough another quarter turn; roll out the dough one more time, again into a
rectangle about 1 inch thick. Using a sharp knife, trim and discard ¼ inch from all sides;
divide the rectangle into 12 equal squares or rectangles. Place on the prepared baking
sheet about 1½ inches apart. Refrigerate for 1 hour.
Preheat the oven to 425°F. Bake, rotating the sheet halfway through, until the biscuits
are golden and flecked with brown spots, 15 to 18 minutes. Transfer the biscuits to a
wire rack to cool.
CREAM CHEESE BISCUIT HOW-TO 1. On a lightly floured work surface, dough is rolled into an 11-by-8-inch rectangle. 2. The top
and bottom thirds are folded inward, overlapping at the center. 3. The dough is given a quarter turn, then the rolling and
folding is repeated twice more.

SPICY CHEESE BISCUITS
MAKES 10 Sweet smoked paprika is also known as Pimentòn de la Vera. If you prefer foods less
spicy, omit it from the biscuit tops. (See photograph)
2¼ cups all-purpose flour
1¼ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
¾ teaspoon sweet smoked paprika, plus more for dusting
6 tablespoons unsalted butter, cold, cut into pieces
6 ounces manchego cheese, finely grated (about 1 cup)
1½ cups heavy cream
Preheat the oven to 375°F. Line a baking sheet with parchment paper; set aside. In a
large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and
paprika. Using a pastry blender, cut the butter into the flour mixture until it resembles
coarse meal with a few larger clumps remaining. Stir in the cheese with a fork.
Add the cream; using a rubber spatula, stir until the dough just comes together. The
dough will be slightly sticky; do not overmix. Using a ½-cup measure, scoop mounds of
dough about 1½ inches apart on the prepared baking sheet. Lightly dust with paprika.
Bake, rotating the sheet halfway through, until golden brown, 15 to 20 minutes. Slide
parchment and biscuits onto a wire rack to cool. Serve warm or at room temperature.

BLUEBERRY MUFFINS
MAKES 1 DOZEN Try sprinkling granulated sugar over the tops of the unbaked muffins (one
tablespoon should cover all twelve) to give them a bit of crunch. (See photograph)
1 stick (½ cup) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1½ teaspoons baking powder
½ teaspoon salt
2 cups fresh blueberries
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
½ cup milk
Preheat the oven to 375°F. Generously butter a standard 12-cup muffin pan and dust
with flour, tapping out excess; set aside. In a medium bowl, whisk together the flour,
baking powder, and salt. Working over the bowl, toss the blueberries in a fine sieve
with about 1½ teaspoons of the flour mixture to lightly coat; set aside the flour mixture
and blueberries.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and
sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at
a time, beating until combined. Mix in the vanilla.
With the mixer on low speed, add the reserved flour mixture, beating until just
combined. Add milk, beating until just combined; do not overmix. Using a rubber
spatula, fold in the blueberries. Divide the batter evenly among the prepared muffin
cups.
Bake, rotating the pan halfway through, until the muffins are golden brown and a cake
tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer
the pan to a wire rack to cool 10 minutes. Turn the muffins on their sides in their cups,
and let cool. Serve warm or at room temperature.
BLUEBERRY MUFFIN HOW-TO Tossing the blueberries with some of the flour mixture helps keep them from sinking to the bottom
of the muffins as they bake.

CRANBERRY-ZUCCHINI MUFFINS
MAKES 10 These muffins offer a nice balance of tart and sweet flavors. (See photograph)
Unsalted butter, room temperature, for pan, or nonstick cooking spray
1¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
2 large eggs
1 cup sugar
½ cup vegetable oil
½ teaspoon pure vanilla extract
1 cup finely grated zucchini (1 to 2 medium)
½ cup fresh or frozen whole cranberries
Preheat the oven to 375°F. Generously butter 10 cups of a standard 12-cup muffin pan;
set aside. In a medium bowl, whisk together the flour, baking powder, baking soda,
cinnamon, and salt; set aside.
In a large bowl, whisk together the eggs, sugar, oil, and vanilla. Stir in the zucchini. Add
the flour mixture, and stir to combine; do not overmix. Using a rubber spatula, fold in
the cranberries. Divide the batter evenly among the 10 prepared muffin cups.
Bake, rotating the pan halfway through, until the muffins are golden and a cake tester
inserted in the center of one muffin comes out clean, 25 to 30 minutes. Transfer the pan
to a wire rack to cool for 10 minutes. Turn the muffins on their sides in their cups, and
cool. Serve warm or at room temperature.
CRANBERRY-ZUCCHINI QUICK BREAD VARIATION Follow instructions for Cranberry-Zucchini
Muffins, transferring batter to a 9-by-5-inch loaf pan coated with butter or nonstick
cooking spray. Bake at 375°F, rotating the pan halfway through, until a cake tester
inserted into the center comes out clean, 45 to 50 minutes. Transfer to a wire rack to
cool before serving.

PLUM COFFEE-CAKE MUFFINS
MAKES 10 You can substitute an equal amount of chopped peaches or nectarines for the plums.
Or use your favorite berries instead—the recipe is very versatile. (See photograph)
1 stick (½ cup) unsalted butter, melted, plus more for pan
¾ cup plus 2 tablespoons sugar
¾ teaspoon ground cinnamon
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
Pinch of ground nutmeg
2 large eggs, room temperature
1 teaspoon pure vanilla extract
¾ cup milk
3 ripe red plums (about 1 pound), pitted and cut into small chunks
Preheat the oven to 375°F. Generously butter 10 cups of a standard 12-cup muffin tin;
set aside. Combine 2 tablespoons sugar and ¼ teaspoon cinnamon in a small bowl; set
aside. In a large bowl, whisk together the flour, baking powder, salt, nutmeg, and
remaining ¾ cup sugar and ½ teaspoon cinnamon; set aside.
In another large bowl, whisk together the eggs, vanilla, and milk. Whisk in the melted
butter. Using a rubber spatula, fold the egg mixture into the flour mixture until just
combined. Dividing evenly, fill each of the 10 muffin cups halfway with batter. Smooth
the batter with an offset spatula.
Distribute the plum pieces evenly among the cups (about 3 tablespoons per muffin),
scattering them over the batter. Spoon the remaining batter on top, dividing evenly.
Sprinkle tops with the reserved cinnamon-sugar mixture.
Bake, rotating the pan halfway through, until the muffins are puffed and golden brown
and a cake tester inserted in the center of one muffin comes out clean, 16 to 18 minutes.
Transfer the pan to a wire rack and let stand 5 to 10 minutes. Turn out the muffins onto
the rack to cool a few minutes. Serve warm.
PLUM COFFEE-CAKE MUFFIN HOW-TO To keep the chopped fruit in an even layer, the muffin cups are first partially filled with batter,
then topped with fruit and another layer of batter. The tops are sprinkled with cinnamon-sugar before baking.

DATE-BRAN MUFFINS
MAKES 1 DOZEN Be sure to use unsulfured molasses—not sulfured or blackstrap—in this recipe.
Also, buy the freshest, moistest dates you can find. (See photograph)
1½ sticks (¾ cup) unsalted butter, room temperature, plus more for pan
1½ cups all-purpose flour
1½ teaspoons baking soda
½ teaspoon salt
1½ cups wheat bran
¼ cup plus 2 tablespoons packed light-brown sugar
2 large eggs
1½ cups sour cream
¼ cup unsulfured molasses
1½ cups (8 ounces) pitted, chopped dates
1 teaspoon freshly grated orange zest
Preheat the oven to 375°F. Generously butter a standard 12-cup muffin pan; set aside. In
a medium bowl, whisk together the flour, baking soda, salt, and bran; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and
brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down
the sides of the bowl as needed. Beat in the eggs one at a time. Add the sour cream and
molasses; mix on low speed until just combined.
Using a rubber spatula, fold in the reserved flour mixture, dates, and orange zest until
just combined; do not overmix. Divide the batter evenly among the prepared muffin
cups.
Bake, rotating the pan halfway through, until a cake tester inserted in the center of one
muffin comes out clean, 22 to 25 minutes. Transfer the pan to a wire rack to cool for 10
minutes. Turn the muffins on their sides in their cups, and let cool completely.

POPOVERS
MAKES 1 DOZEN Since they will start to deflate as they cool, popovers are best served warm from
the oven. Butter and jam are traditional accompaniments. (See photograph)
Unsalted butter, room temperature, for pan
1½ cups milk
6 large eggs
1½ cups all-purpose flour
¾ teaspoon salt
1½ tablespoons confectioners’ sugar
Preheat the oven to 425°F, with the rack in the lower third. Generously butter a 12-cup
popover tin; set aside. In a medium bowl, whisk together the milk and eggs. Add the
flour, salt, and sugar, and whisk until the mixture is the consistency of heavy cream
(some small lumps may remain); do not overmix.
Fill each prepared cup with about 5 tablespoons batter. Bake until the popovers are very
puffed and extend over the top of the tin by about 3 inches, about 30 minutes.
Immediately invert pan to remove popovers, and serve.
POPOVER HOW-TO Popover batter is thin, with a high proportion of wet ingredients to dry. Some of the liquid evaporates during
baking, creating steam that puffs the batter until it “pops” over the tins.

CURRANT SCONES
MAKES 16 Sanding sugar is coarser than granulated sugar and lends a lovely sparkle when
sprinkled over the tops of scones, biscuits, pies, and cookies before baking. It is available at
baking-supply stores and many grocery stores. (See photograph)
4½ cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, cold, cut into small pieces
1 cup dried currants
2¼ cups heavy cream, plus more if needed
1 large egg yolk
Sanding sugar, for sprinkling (optional)
Line two baking sheets with parchment paper; set aside. In a bowl, whisk together the
flour, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender,
cut in the butter until the mixture resembles coarse crumbs with a few larger clumps
remaining. Fold in the currants. Make a well in the center.
Pour 2 cups cream into the flour mixture. Using your hands, draw the dry ingredients
over the cream, gradually gathering and combining the dough until it just comes
together. If it is too dry, add more cream, 1 tablespoon at a time.
Turn out the dough onto a lightly floured work surface. With lightly floured hands,
gently press and pat the dough into an 11-by-7-inch rectangle, about 1 inch thick. Using
a sharp knife or pastry wheel, cut the rectangle into 16 triangles. Place the triangles on
the prepared baking sheets; cover with plastic wrap and freeze until the dough is very
firm, at least 2 hours or overnight. (At this point, you can freeze the unbaked scones in a
resealable plastic bag until ready to bake, up to 3 weeks.)
Preheat the oven to 375°F. In a small bowl, lightly beat the egg yolk with the remaining
¼ cup cream; brush over the tops of the scones and sprinkle generously with sanding
sugar, if using. Bake, rotating sheets halfway through, until the tops are golden and
flecked with brown spots, 30 to 35 minutes. You can also lift one scone with a spatula to
check that the bottom is golden. Transfer to a wire rack to cool. Serve warm or at room
temperature. They are best eaten the day they are baked.
LEMON-GINGER SCONES VARIATION Follow instructions for Currant Scones, folding in ¾ cup
(about 4 ounces) diced crystallized ginger and the finely grated zest of 2 lemons after
cutting in the butter; omit the currants. Pour 2¼ cups heavy cream (instead of 2 cups)
into the flour mixture, along with ½ cup freshly squeezed lemon juice. Proceed with the
recipe.

OAT AND DRIED APRICOT SCONES
MAKES 8 Feel free to substitute other dried fruits for the apricots. We particularly like using sour
cherries, cranberries, golden raisins, or chopped figs. (See photograph)
1 cup oats (old-fashioned or quick-cooking)
¾ cup all-purpose flour, plus more for dusting
½ cup whole-wheat flour
¼ cup plus 2 tablespoons granulated sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ sticks (10 tablespoons) unsalted butter, cold, cut into small pieces
Heaping ½ cup diced dried apricots (¼-inch pieces)
1 large whole egg, plus 1 large egg yolk
½ cup buttermilk
1 tablespoon heavy cream
Sanding sugar, for sprinkling (optional)
Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together the
oats, all-purpose and whole-wheat flours, granulated sugar, baking powder, baking
soda, and salt. Using a pastry blender, cut in the butter until the mixture resembles
coarse crumbs with a few larger clumps remaining. Fold in the apricots.
Whisk together the whole egg and buttermilk. Add egg mixture to the flour mixture;
using a rubber spatula, fold in, working in all directions and incorporating crumbs at
the bottom of the bowl, until the dough just comes together.
Turn out the dough onto a lightly floured work surface. With lightly floured hands,
gently press and pat dough into a rectangle, about 1¼ inches thick. Using a sharp knife
or pastry wheel, cut into eight triangles. Place triangles about 2 inches apart on the
prepared baking sheet; cover with plastic wrap and freeze until the dough is very firm,
at least 1 hour or overnight. (At this point, you can freeze the unbaked scones in a
resealable plastic bag until ready to bake, up to 3 weeks.)
Preheat the oven to 375°F. In a small bowl, lightly beat the egg yolk with the cream;
brush over the tops of the scones, and sprinkle generously with the sanding sugar, if
using. Bake, rotating the sheet halfway through, until the tops are golden, 25 to 30
minutes. Transfer to a wire rack to cool. They are best eaten the day they are baked.

CHOCOLATE SCONES
MAKES 6 These scones are so rich and dense, you may prefer to eat them as an afternoon snack,
rather than for breakfast. Either way, they’re great with coffee. (See photograph)
2¼ cups all-purpose flour, plus more for dusting
3 tablespoons Dutch-process cocoa powder
½ cup plus 2 tablespoons granulate sugar
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1¼ sticks (10 tablespoons) unsalted butter, cold, cut into small pieces
5 ounces semisweet chocolate, chopped into ¼-inch to ½-inch pieces (1 cup)
1 large whole egg, plus 1 large egg yolk
½ cup plus 2 tablespoons heavy cream
Sanding sugar, for sprinkling (optional)
Line a baking sheet with parchment; set aside. In a large bowl, whisk together the flour,
cocoa, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender,
cut in the butter until the mixture resembles coarse crumbs with a few larger clumps
remaining. Fold in the chocolate.
Whisk together the whole egg and ½ cup plus 1 tablespoon cream. Add egg mixture to
the flour mixture; using a rubber spatula, fold in, working in all directions and
incorporating crumbs at the bottom of the bowl, until dough just comes together.
Turn out the dough onto a lightly floured work surface, and gently pat into a 18-by-3-
inch rectangle about 1 inch thick. Using a sharp knife or a pastry wheel, cut the
rectangle into six 3-inch squares. Place squares about 2 inches apart on the prepared
baking sheet. Cover with plastic wrap and freeze until the dough is very firm, at least 1
hour or overnight. (At this point, you can freeze the unbaked scones in a resealable
plastic bag until ready to bake, up to 3 weeks.)
Preheat the oven to 375°F. In a small bowl, lightly beat the egg yolk with the remaining
tablespoon heavy cream; brush over the tops of the scones and sprinkle generously with
sanding sugar, if using. Bake, rotating the sheet halfway through, until the sugar on top
of the scones turns golden all over, or a cake tester inserted in the center of a scone
comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool. They are best eaten
the day they are baked.

FENNEL AND GOLDEN-RAISIN SCONES
MAKES 1 DOZEN The dough for these savory scones gets its unique texture and flavor from a
combination of butter and olive oil. It was inspired by a similarly flavored yeast bread sold at
Amy’s Bread in New York City. (See photograph)
3 tablespoons fennel seeds, plus more for sprinkling
4 cups all-purpose flour, plus more for dusting and cutting
2 tablespoons baking powder
1 tablespoon sugar
1 teaspoon baking soda
½ teaspoon salt
1 stick (½ cup) unsalted butter, cold, cut into small pieces
1½ cups golden raisins, coarsely chopped
½ cup plus 1 tablespoon extra-virgin olive oil
1½ cups heavy cream, plus more if needed
1 large egg, lightly beaten
Line a baking sheet with parchment paper; set aside. Place fennel seeds in a spice
grinder, and pulse until coarsely ground, 10 times; set aside. (Alternatively, crush the
seeds using a mortar and pestle.) In a large bowl, whisk together the flour, baking
powder, sugar, baking soda, and salt to combine. Using a pastry blender, cut in the
butter until the mixture resembles coarse crumbs, with a few larger clumps remaining.
Add the raisins and reserved fennel seeds, ½ cup olive oil, and the cream; stir until the
dough just comes together. If the dough is too dry, add more cream, 1 tablespoon at a
time. Turn out the dough onto a lightly floured work surface. With lightly floured hands,
gently pat the dough into a round about 1½ inches thick.
Using a floured 2¾-inch cookie cutter, cut out as many rounds as possible, dipping the
cutter in flour each time; place on the prepared baking sheet about 2 inches apart.
Gently pat the scraps together, and continue cutting out rounds. Cover with plastic wrap
and freeze until the dough is very firm, at least 2 hours or overnight. (At this point, you
can freeze the unbaked scones in a resealable plastic bag until ready to bake, up to 3
weeks.)
Preheat the oven to 350°F. Whisk together the egg and the remaining tablespoon olive
oil; brush over the tops of the rounds, then sprinkle with fennel seeds. Bake, rotating the
sheet halfway through, until the tops of the scones are golden and flecked with brown
spots, 20 to 25 minutes. Transfer to a wire rack to cool. They are best eaten the day they
are baked.

BANANA-NUT BREAD
MAKES TWO 9-BY-5-INCH LOAVES OR SIX 6-BY-2¾-INCH MINILOAVES If you use miniloaf pans, reduce the baking time
to forty-five minutes. The recipe comes from Deanna Caceres Cahn, a former brand manager
in the Martha Stewart Signature furniture group. (See photograph)
3 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
3 large eggs
2 cups sugar
1⅓ cups vegetable oil
2 tablespoons pure vanilla extract
1½ cups ripe mashed banana (about 3 medium)
1 cup unsweetened shredded coconut
1 cup (about 4 ounces) walnuts or pecans, toasted and finely chopped
½ cup buttermilk
Nonstick cooking spray
Preheat the oven to 350°F. Coat two 9-by-5-inch loaf pans with cooking spray; set aside.
In a large bowl, whisk together the flour, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar,
and vegetable oil on medium-low speed until combined. Beat in the flour mixture. Add
the vanilla, banana, coconut, nuts, and buttermilk, and beat just to combine.
Divide batter evenly between prepared pans; smooth with an offset spatula. Bake,
rotating pans halfway through, until a cake tester inserted in the centers comes out
clean, 60 to 65 minutes. Transfer to a wire rack to cool for 10 minutes. Remove loaves
from pans and let cool completely. Bread can be kept at room temperature, wrapped
well in plastic, for up to 1 week, or frozen for up to 3 months.

PUMPKIN BREAD
MAKES TWO 8½-BY-4½-INCH LOAVES OR SIX 6-BY-2¾-INCH MINILOAVES If you use miniloaf pans, reduce the baking
time to forty-five minutes. This bread is delightful as soon as it cools, but it’s even better the
next day, when the flavors have had a chance to develop. (See photograph)
Unsalted butter, room temperature, for pans
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2½ teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
2 cups canned pumpkin purée
1 cup granulated sugar
1 cup packed dark-brown sugar
4 large eggs
¼ cup vegetable oil
1⅔ cups buttermilk
Preheat the oven to 350°F. Coat two 8½-by-4½-inch loaf pans with butter; set aside. In a
large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg,
allspice, and salt; set mixture aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the pumpkin
purée and both sugars; mix on medium speed until well combined, 2 to 3 minutes. Add
the eggs and oil; mix until incorporated, about 2 minutes, scraping down the sides of the
bowl. With mixer on low, add the flour mixture in two batches, alternating with the
buttermilk and beginning and ending with the flour, until just combined.
Divide the batter between the prepared pans; smooth the tops with an offset spatula.
Place the pans on a baking sheet. Bake, rotating the sheet halfway through, until a cake
tester inserted in the centers comes out clean, 55 to 60 minutes. Transfer pans to a wire
rack to cool 10 minutes. Remove loaves from pans and cool completely. Bread can be
kept at room temperature, wrapped in plastic, for up to 4 days.

FIG-WALNUT BREAD
MAKES TWO 9-BY-5-INCH LOAVES OR SIX 6-BY-2¾-INCH MINILOAVES If you use miniloaf pans, reduce the baking time
to forty-five minutes. Because this recipe calls for dried figs, it can be made year-round; the
figs’ seeds give the bread a nice crunch. (See photograph)
2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
Pinch of freshly grated nutmeg
1 teaspoon salt
1 pound (about 3 cups) dried figs, stemmed and chopped into ½-inch pieces
1¾ cups packed light-brown sugar
4 large eggs
1 cup sour cream
1 cup (about 3 ounces) walnuts, toasted and coarsely chopped
Preheat