Biscuits - Scones

The trick to tender biscuits is to not let the mixture form a dough in the food processor. You’re done when it forms clumps. Shape into a smooth dough, roll, and stamp.

Use whatever summer fruits are at their peak of sweetness to make these luscious shortcakes.

These are great for sandwiches. Just split them in half, slather with some Dijon, pile on thinly sliced ham, and add a lettuce leaf.

Yield: Makes 12

Active Time: 25 minutes

Total Time: 55 minutes

A nutritious breakfast of oatmeal is always a good idea, but not everyone likes the consistency of cereal grains simmered on the stovetop. Baking offers another way to reap the benefits of oats' whole-grain goodness. In this mixture, old-fashioned oatmeal (not the powdery quick-cooking grain) is mixed with whole-wheat flour and all-purpose flour, along with butter and buttermilk. Preparing scones requires gentle handling. Incorporate wet and dry ingredients quickly; overmixing will yield tough scones. Add 1 cup light or dark raisins with the buttermilk, if you like.

SCONES

4 1/4 cups flour
5 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice

The easiest way to crack the coriander seeds is to put them in a heavy-duty plastic bag and pass over them with a rolling pin. For a great sandwich, split a biscuit and fill it with sliced ham or smoked salmon.