Pastries

Yeast is used as part of the leavening to give these biscuits the light, airy texture that inspired their name.

These British scones, created by the mother of Martha Stewart Living design director James Dunlinson, resemble small, thick pancakes.

We used sanding sugar on the tops; granulated sugar works just as well. The scones are best eaten the day they are made, but they will keep up to 2 days in an airtight container at room temperature. This recipe was developed by Emily Donahue for Rosey’s Coffee and Tea in Hanover, New Hampshire.

When baked, these scones can be frozen in an airtight container for up to 1 month.

Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.

If you prefer, you can bake these muffins in a standard muffin tin; spoon 1/4 cup batter into each cup.

White Lily flour is widely used throughout the South. Made with only soft winter wheat, it is finer, lighter, and whiter than other types of flour.

Navettes are boat-shaped cakes from Provence traditionally flavored with orange water.

We baked these treats in mini brioche pans; small fluted tartlet pans would work just as well.