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"Make up a large batch of rustic artisanal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread recipes; the bread dough is made up ahead of time and stored (in the old days) in an earthenware crock or bowl, with a lid. You tear a piece of the..."

Ingredients: fast rising yeast, warm water...

"Gorgeous spiced pumpkin scones with honey butter - what a treat for the tea-time table during autumn and winter. I have made these twice now and love the combination of the honey butter with the scones, although they are also delicious with plain unsalted butter. This recipe came from an Australian "Olive" magazine that was sent to me, apparently,..."

Ingredients: eggs, honey, milk...

"Another one of my Scottish grandmother's recipes! I have several cheese scone recipes posted on Zaar, but this one is one of my favourites. Spring onions are also called green onions or scallions. My mum still makes these regularly and serves them filled with cream cheese (Boursin is great!) and cooked ham, a tea-time scone sandwich! Try to use..."

Ingredients: eggs, mustard powder...

""We need more cheese Gromit!" Very serious cheesy scones which use way more cheese than normal for a scone mix; they will not rise quite as high as plain scones - but as you can see from the photo, they get there! Try and use a good quality mature Cheddar or any local type of strong cheese that is available. They can be made in about 20 minutes,..."

Ingredients: cream of tartar, eggs...

"These classic Scottish bread rolls are so easy to make - with only one kneading required. They are soft with a distinctive floured finish and are excellent for all manner of fillings, but especially bacon or cheese and salad. These baps are quite wide without much height, and they must only be baked for a maximum of 10 minutes in order to maintain..."

Ingredients: milk, salt, sugar...

"A recipe I found at King Arthur's Flour site and here is the intro they gave:
Chocolate chips make EVERYTHING better, and scones are no exception! These rich, tender scones aren’t overly sweet, allowing the flavor of dark chocolate to shine through. Serve them as is, or spread with raspberry or apricot jam for one of those "big..."

Ingredients: chocolate chips, cream, eggs...

"Serve warm with strawberry jam. Perfect with a hot cup of tea. The scones can be frozen."

Ingredients: cream, egg yolks, milk...

"This recipe appeared on the Quaker Oats box in 1908 and again from 1909 to 1913. It's hearty and grainy, delicious topped with cheese, cinnamon-sugar butter, or served with soup. Original directions didn't specify an oven temperature, so I selected 450."

Ingredients: cinnamon sugar, white cheddar cheese...

"(Note: recipe has been corrected - please use 1 cup of milk, not 2)

These scones are lighter than many and easy to make. They tend to dry out after the first day, so store any left-overs in an airtight container. Over the years, my dad has made many variations on this recipe, substituting the currents with dried cranberries or dried strawberries..."

Ingredients: currants, egg yolks, milk...

"Bannock is a First Nations staple and served when bread or buns would be served. It is traditionally fried so this version cuts down on the fat because it is baked. Delicious treat serve for breakfast, along with meals or as a snack"

Ingredients: cream, milk, salt...

"I had these bread rolls while in Scotland. I had them for breakfast with bacon and lunch for sandwiches-good stuff! Prep time does NOT include rising time."

Ingredients: dry active yeast, icing sugar...

"A Scone is a small Scottish quick bread, especially popular in the United Kingdom, the United States, Canada, Australia, New Zealand, and Ireland, but are also eaten in many other countries such as the Scandinavian countries and Argentina. The original scone was round and flat, usually the size of a medium size plate. It was made with unleavened oats..."

Ingredients: currants, eggs...

"Traditional Scottish breakfast rolls. Best eaten hot from the oven. Prep time doesn't include one hour rising time."

Ingredients: warm water, lard, milk...

"An egg changes the texture and color of the scones and helps them stay fresher longer, up to 2 days in an airtight container. From Cook's Illustrated, 2/2005."

Ingredients: dried currants, eggs...