#blueberry-scones

#blueberry-scones

To create cinnamon roses, fold the dough in half, cut into strips, twist them together, and roll up like tape. The result is a beautiful floral shape.

This family favorite is as simple as it's iconic - sponge cake rolled over vanilla ice cream, with a layer of raspberry jam between the two. Think Swiss roll, but from the frozen aisle. The dessert became so popular that more than 25 miles of Arctic Roll were sold per month during the 1980s.

Softened graham cracker layers mimic choux pastry, and vanilla pudding turns into a rich, creamy spread. Ganache crowns this beauty, turning this easy-to-make treat into something that looks far more complicated than what is actually required to put together.

It's essential to use raw honey for fermenting, because it is naturally acidic (low pH) and contains wild yeasts, beneficial microbes and active enzymes that help create a healthy fermentation environment once diluted. Pasteurised honey, on the other hand, is heat-treated to slow crystallisation, which also destroys many of the naturally occurring yeasts, beneficial bacteria and enzymes needed for fermentation.

Puff pastry is made by wrapping a block of fat (ideally butter) in a sheet of dough, then rolling it out, folding it over itself, and repeating the rolling and folding process several times more. This creates dozens of thin layers of fat between each layer of pastry. It's skilled, arduous work, but that's where ready-rolled puff pastry comes in. This miraculous product makes baking your own pastries, vol-au-vents and upside-down tarts very simple indeed.

Its origins lie in the county's mining past, where it was devised as a complete, portable meal. The crimp acted as a handle, and some pasties were even made with different fillings at each end, offering both savoury and sweet in a single bake. Debate over the perfect pasty remains lively, but the classic combination of beef, potato, onion and swede is still the benchmark, and for many, still the one to beat.

London's bakery scene has got to be one of the best in the world right now. As well as an abundance of croissants and sourdough, there are bakeries doing everything from Italian maritozzi to Japanese milk bread and pretty much everything in between. The weekend pastry run has become a ritual (bonus points if you literally run to the bakery) and bagging goods from Toad or Chatsworth Bakehouse before they sell out is a social flex.

'Deviled cookies' consist of cookie shells baked in egg-shaped baking molds, then piped full of fillings like vanilla buttercream or chocolate frosting. They can then be customized with toppings from sprinkles to candies and chocolate chips, allowing you to blend many flavors into each little bite. With a delectable mix of crispy, chewy, and creamy textures, your guests will never forget this finger food mashup.

A tipoff to try the Tin Roof Cafe in Maldon came with prior warning: I wouldn't get a table easily as this all-day spot serving brunch, lunches and sweet stuff from the in-house bakery is constant, scone-fuelled bedlam. Red brick walls, greenery throughout, alfresco spaces, allotments growing fresh veg and herbs. Capacious, family-run, dog-welcoming, pocket-friendly. There's bubble and squeak with hand-cut ham, Korean-style chicken burgers and a vegan burger called, rather brilliantly, Peter Egan.

If I were to rank my top biscuits of all time, Viennese fingers would sit firmly in my top three. There's not too much going on: just a good, buttery crumb, melt-in-the-mouth texture and chocolate-dipped ends, which are a must. While they're pretty straightforward to make, issues often arise when it's time to pipe the dough, and it can be tricky to strike a balance between a consistency that has enough butter but still holds its shape once baked.

Let's talk about holiday baking that goes beyond cookies! These are the festive winter bakes to try. The list includes an ultra fragrant gingerbread cake, a bright citrus loaf, and the perfect flourless chocolate cake. Few people love baking holiday cookies more than me, but a good amount of my favorite December baking happens outside the cookie platter. Think fragrant spice cakes, all things citrus, buttery, and bright - or deep, melty chocolate on the frostiest nights.

SCONE 2 cups all-purpose flour 1 tablespoon baking powder 3 tablespoons granulated sugar 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground allspice 5 tablespoons cold unsalted butter, cubed 1/2 cup mashed banana 2 tablespoons peanut butter GLAZE 1 cup heavy whipping cream 1/3 cup powdered sugar 1 tablespoon milk 1 tablespoon peanut butter Preheat oven to 425 degrees F. Line a sheet pan with parchment paper; set aside.

Clootie dumpling is, let's face it, a much better name than spotted dick, but if you were fond of the latter at school, you'll probably enjoy this very similar, classic Scottish steamed pudding. Not too sweet and, thanks to the apple and carrot, lighter than it sounds, this is a proper winter dessert and the perfect end to a Burns supper, especially when served with custard or ice-cream.

I love dessert as much as the next person. The existence of dessert is truly one of the best things to have happened to mankind, and I've always had immense respect for people who know how to make these sweet treats. Now, if you're curious like me, you've probably also tried whipping some stuff up in the kitchen (no one's going to ask if you failed. That's between you and your stand mixer).

In addition to selecting a mix of quality fruit, a key to constructing the perfect berry bowl is layering a creamy base with succulent fruit elements, plus contrastingly crunchy toppings. To keep toppings like granola, cereal, and puffed grains crunchy, though, there is one important rule you need to follow: Add the toppings on just before serving the berry bowl.