Baking enthusiast Sally McKenney Quinn is the author of the popular blog and cookbook Sally’s Baking Addiction as well as a food blogger for PEOPLE.com. Check back each month for her latest ...

Any baker can handle these breads, biscuits, and scones, and they bring that fresh-from-the-oven comfort to any day. You’ll ...

Since scones stale rather quickly once they're baked, this trick is especially useful in the short term, allowing you to ...

While the ingredients don’t change much, some of the finer points do when making scones — egg or no egg, lots of sugar or a little, high baking temperature or low. An alternative is to soak the dry ...

Editor’s note: High altitude makes cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in ...

Reminiscent of cinnamon coffee cake, but with a firmer texture, these scones are mixed with walnuts tossed in butter and cinnamon. There's even more cinnamon in the dough, along with nutmeg, ...

1. In a bowl large enough to hold all the ingredients, whisk the flour, salt, baking powder, baking soda, nutmeg, allspice, and sugar to blend them. 2. Scatter the butter over the flour mixture. Using ...

Put on a sweater, make a hot cup of tea and break out the mixer. Fall is here, and with it comes the unofficial start of baking season. Don't get me wrong, I love to bake any time of year. But there's ...

When I think of traditional Irish soda bread, I imagine a rustic loaf with a crisp crust and tender crumb, perfect for St.

Editor’s note: High altitudes makes cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in ...

High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains ...