scones

I have no self-control or discipline when a plate of flaky, buttery Southern biscuits presents itself in front of me. It's a hereditary disease, passed on to me by my mother. The same can be said for British scones, which are a world of difference from American versions that tend to be dry, overly sweet, and covered in a murky glaze.

British scones, on the other hand, are quite like cousins to Southern biscuits. Unlike crispy, savory biscuits, scones tend to be crumbly, creamier, and a touch sweeter. While the scone has a delicate buttery flavor on its own, it's only appropriate to follow the British tradition of serving it with clotted cream, strawberry jam, and a cup of black tea.

After a long day of recipe developing, I sat down to enjoy a late afternoon cup of tea and scone. Now I understand why the British are so fond of tea breaks! My bergamot black tea was at once soothing and stimulating and complemented the crumbly scones in such a smooth and seamless way. I look forward to making this pick-me-up a daily routine, and you can start too by trying this British scone recipe.

Check out this recipe for oatmeal yogurt scones from FitSugar reader actorsdiet, she shared it in the Healthy Recipe community group.

Instant oatmeal and yogurt create this moist, not-too-sweet, incredibly hearty, and delicious treat.

See the recipe when you read more

After satisfying my curiosity about the fine distinction between biscuits and scones, I decided I needed to heed my physical craving for them, too. And given my near-obsession with raspberries this month, what better way than to pull together a quick raspberry scone?

The best part of this recipe is the fact that it doesn't require a mixer of any kind; just a food processor — something I couldn't live without, anyway. In half an hour, these babies were in the oven, and 15 minutes later, they were in my mouth.

It's best to eat the batch within a day, so make these for a crowd. Or, you can follow in my gluttonous footsteps: I meant to sample one out of the oven, but wound up eating at least three. The recipe? It's right here.

September is National Biscuit Month, and I plan on partaking in more than a few of the fluffy, buttery baked goods over the next few weeks. But as I debated how to begin my month o' biscuits, I found myself asking another question: what's the difference between biscuits and their British counterparts, scones? I definitely consider them different foods, but once I considered the ingredient lists, I couldn't quite put my finger on why. If you're curious as well, then keep on reading.

This month, some dear friends from college will be visiting me in San Francisco. Whenever I have out-of-towners, my favorite way to welcome them is with a small savory or sweet treat — always homemade, for a little personal touch. This time, I'll be making scones. After all, what puts one at ease better than a warm pile of just-baked breakfast breads?

Since one of them has a sweet tooth, and the other is a total cheesehead, I'll be making two different types. The first, a traditional scone, will be slightly saccharine and studded with raisins; the second, cheesy-chivey goodness, topped off with a sprinkling of sesame seeds. Both will be spectacularly crumbly, and insanely scrumptious with imported Irish butter. Interested in the recipes? Get them here.

I love a good baked good. And even though I resist the croissants, scones, and muffins that stare at me through coffee shop windows, my desire remains true. I've been searching for a healthier version of these delightful treats with little success until now. Enter: Sticky Fingers Wild Blueberry Scone Mix.

These things are so easy to make: just add water, stir, and bake. The ease of it made me dubious at first but as the scent of fresh blueberries began to fill my kitchen I knew I found a winner. The scones are the perfect amount of sweetness and not dry at all. Whenever I buy a scone from a bakery it feels like a paperweight but Sticky Fingers scones are much lighter — somewhere between a piece of cake and a biscuit.

Best of all they are completely natural, no artificial flavors, colors, or preservatives, no cholesterol, and they don't have any trans-fats or saturated fats in them. They contain a total of seven pronounceable ingredients in them that include freeze-dried wild blueberries. One Sticky Fingers scone contains 150 calories and 3.5 grams of fat, compared to a blueberry scone from Starbucks, which contains 460 calories and 18 grams of fat.

The company offers a bunch of other flavors and baked goods like breads and muffins, I can't wait to try everything!