Scone

Like thumbprint cookies, these light and lemony scones get their name from the well of preserves in the center. The secret to tender results is to work the dough as little as possible. After adding the cream, stir just until everything is incorporated. When kneading, use as few turns as possible. When shaping, pat just until you get a one-inch-thick round. Any leftovers taste great reheated the next day, wrapped in foil.

This version of the scone is based on the recipe from the Standard Baking Company. Molly tweaked the recipe slightly in her home kitchen. If using frozen blueberries, do not thaw them before folding into the batter.

Dried berries and cherries are sold at most supermarkets in the dried-fruit aisle.

Butter and cream make these crumbly, tart-spiked treasures rich, moist, and tender.

Perfectly textured inside and out, these scones truly are the real deal. Just a touch of butter or your favorite jam is all the embellishment they need.

These are best served warm.

Get the freshest ground star anise by making your own. It's as easy as grinding a few star anise pods in a spice mill or a coffee grinder.

Drop scones are a boon for busy holiday bakers, since they're a snap to make and almost foolproof. These bake up light and fluffy. A touch of maple syrup and pieces of fig make them just sweet enough — ideal for breakfast or an afternoon snack.

Jennifer Wickes of Pine Beach, New Jersey, writes: "I grew up in Bermuda learning to make English sweets like these scones. You can adapt the recipe to any season by adding a different mix of berries and nuts. This combination is perfect for fall."

Rose water lends a subtle floral flavor to the scones; it can be found at some supermarkets, specialty foods stores, and Middle Eastern markets.

Toni Cascio of Owings Mills, Maryland, writes: "Cooking and traveling are two of my greatest pleasures. I went to Ireland several years ago and had such marvelous scones that I just had to re-create them at home." This is a great scone recipe, and it works even without the butterscotch chips. One cup of dried berries, chocolate chips, shredded coconut, or dried cherries can be substituted, if you like.

These light, tender, and delicious scones are a breeze to make with the aid of a food processor.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

"My boyfriend just introduced me to Ledbetters', a breakfast restaurant in nearby New Milford," writes Lawren Hubal of Monroe, Connecticut. "Every morning, owners Julie and David Ledbetter make scones, and the lemon-poppy seed ones are out of this world. I'd love to make those scones at home."