Bake until golden brown, about 20 minutes. Serve warm or at room temperature.

Planning Ahead…
The scones may be baked a day ahead, but they taste best fresh from the oven. You may make the dough, cut out the scones, cover, and refrigerate overnight, and then bake them in the morning.

Reprinted with permission from Classic Stars Desserts by Emily Luchetti. Copyright © 2007. Published by Chronicle Books. www.chroniclebooks.com


French Toast with Smoky Bacon and Spiked Tomatoes
From Easy Entertaining: Simple Recipes for Every Occasion; recipe by Lesley Waters

Day-old bread is best for this recipe since it will soak up more of the eggy mixture and cook better than fresh bread. The eggs make the bread puff up inside like a delicious soufflé.