Cheddar Scallion Scones Recipe

By Joanne Bruno | October 3, 2011

Photo: Joanne Bruno

Photo: Joanne Bruno

I never realized there are actually people who exist in this world who don’t want death-by-chocolate cake for breakfast…until I went to visit my friend Cate and she looked at me with the craziest eyes I’ve ever seen when I ordered a cinnamon raisin bagel with strawberry cream cheese for breakfast. Apparently, she’s one of those people.

This didn’t bother me much until last week when I was trying to figure out what to bake for an 8AM class that I’m TA-ing this semester. I remembered Cate and her savory breakfast needs and promptly started to hyperventilate.  Nope, the chocolate chip muffins I was planning on bringing surely wouldn’t do.  These cheddar scallion scones, though?  Perfect!  Read More


Whole-Wheat Pear Scones Recipe

By Lindsay Hunt | March 30, 2011

Whole-Wheat Pear Scones

Photo: Lindsay Hunt

I’m a creature of habit. I return to the same restaurant over and over again, and despite wanting to change my order, I choose the same meal each time. It takes a combination between impulse and guilt to get me to change dishes.

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Strawberry Barley Scones Recipe

By Lindsay Hunt | March 9, 2011

Photo: Lindsay Hunt

Photo: Lindsay Hunt

If you’re like me, and you love to bake, you’re not going to stop doing it just because you’re trying to be healthier.  There is a great solution for this: bake with whole-grain flours.

I take two approaches to incorporating whole grain flours into my recipes.  Either I use a tested recipe from a cookbook, or I add a little buckwheat flour here, a little barley flour there.  I only recommend the second approach if you know the gluten content of the flour you’re using.  This can wreak havoc with the structure and chemistry of a cake, and since baking is just a delicious, heavenly-scented form of chemistry, one needs to be careful with gluten-modification.

Good to the Grain is a great cookbook for those who want direction when starting to bake with whole-grain flours.  Try this Strawberry Barley Scones recipe for an introduction to barley, a flour with a nutty, creamy flavor.  Try your favorite jam, I have enjoyed many different flavors with this slightly sweet, delicious scone.

From Good to the Grain: Baking with Whole-Grain Flours

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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Ginny’s Supper Club
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