Biscuits and Scones: 62 Recipes from Breakfast Biscuits to Homey Desserts

by Elizabeth Alston

Book Overview

Nothing is more inviting than freshbaked biscuits and scones. And they're wonderfully easy to make. Elizabeth Alston, author of Muffins, presents 62 delectable recipes, from simple baking powder... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0517563452
• ISBN13: 9780517563458
• Release Date: December 1988
• Publisher: Clarkson Potter Publishers
• Length: 106 Pages
• Weight: 0.55 lbs.
• Dimensions: 0.6" x 5.2" x 7.3"

Customer Reviews

Great Teatime resource!

Great recipes for scones and biscuits.

I used this book all of the time when I was just out of college

and wanted to replace it after losing my other one in the flood after Hurricane Katrina. My husband and I made scones every Sat. morning for a while when we were younger, and it has some of my favorites. I love the lemon scones (a variation of the plain scone).

Simple and Delectable

I found this book in a library many years ago. After trying several recipes, I decided I needed to own it. Every single recipe was fast and easy (especially if done in a food processor) and made me look like a domestic goddess! At least three of my friends have bought this book as a result of the scones I've made for them. I also like the book of Pancakes and Waffles by Elizabeth Alston. If she ever writes a book entirely on small meals for two, I'll be first in line with cash in hand!

Easy, perfect scones and shortcakes

After tasting yummy scones with creme fraiche and berry preserves at a high tea in London, I borrowed this book from a friend and tried several recipes. Breakfast Berry Shortcakes (p. 18) are the best ones I've very eaten, although sinfully laden with butter. And I've never before found a recipe for creme fraiche (p. 19), so much more delicious on scones than plain whipped cream. The raisin scones and simple sweet scones lived up to the ones I ate in Britain. There are complete directions and discussions with each recipe.