I am addicted to muffins and cupcakes and since spending a year abroad in Ireland I am hooked on scones in all variations, too. I love experimenting with new recipes and here you can find a selection of all the ones Ive posted so far.
These yeat-free bread rolls are super easy to make and taste very yummy. They are kind of like a damper with a slightly sweet taste from the parsnip. The original of the recipe comes from wonderful book "Mon premier dîner végétarien" by Alice Hart.
If you feel like it, try using carrot in place of the parsnip or even pumpkin or beetroot.
This recipe comes from Cora Wetzstein's book „Muffins for fruity moments“. It is very easy and quick to make and the muffins come out moist and tasty. You could use all sorts of different yogurts, nuts and fruits in this recipe, so feel free to experiment.
Plain cheese scones that are jazzed up a tad by the addition of some cayenne pepper. Great for a hearty brunch or served along side some soup.
My sis and me just threw this together for breakkie some morning, so feel free to use other cheeses or spices according to what you have on hand.
This is a really nice, quick recipe for chocolate crescent rolls without yeast. They are easy to make and taste nice and sweet. The original recipe comes from famous German chef Tim Mälzer. He says: "With these rolls every morning will be full of smiles."
This lovely recipe for scones comes from the book "Simply Scones" by L. Weiner and B. Albright, which I got for my bday yesterday.
They taste great as is or spread with jam or clotted cream or even with some cheese melted on top. This I discovered when accidentally putting the cheese on the wrong scones before baking two different kinds. :) Hahaha...
Very easy and quick to make muffin. Whenever I brought this to a party I was asked for the recipe so I think there are a lot of people who actually like this type of muffin very much.
You can prepare this recipe with all kinds of fillings (vegetables, fish and meat as well). Just try them out and find the one you like best.
These savoury muffins have a delicate taste of fresh green asparagus paired with black pepper and sour cream. I've made these for my daddy's birthday and thought they were great! Very unusual for a muffin, but very tasty! I hope you'll like them, too.
These muffins have a very fluffy texture and a rich garlicky taste. They are greta served on a brunch buffet or as a snack. I like them spread with additional cream cheese or just plain, but you can use them in which ever way you like. Feel free to add or leave out ingredients to adjust them to your likings.
These savoury scones use tahini in place of butter, which makes them quite healthy and also gives them a unique taste. They do have a slight sweetness and a lovely crunch from (roasted) sunflower seeds. Very yummy!
You could use peanut butter and peanuts or cashew butter and cashews or almond butter and almonds, too. Whatever floats your boat. :)
I came up with this recipe myself looking for a whole grain cheese scone recipe with some jazz.
You can vary this recipe easily by adding in e.g. sesame seeds, tahini, some herbs, garlic or other add-ins of your choice.
This recipe comes from the Australian Women's Weekly Muffins, Scones and Breads Cookbook. It makes for very tasty, just slightly sweet and quite healthy scones. I like them best topped with either cheese or some jam.
Note: Cups refer to the Australian standard measuring cup, which equals 250 ml!
These are wonderful savoury scones, which I got from 99 cents traditional british cooking cookbook. What a great invest I have to say! ;) These are very easy to make and in my opinion have a great flavour, too. Let me know what you think!