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3 tablespoons sugar, plus more for sprinkling

1 tablespoon baking powder

½ teaspoon salt

6 tablespoons cold unsalted butter, cut into small pieces

1/3 cup heavy cream, plus more for brushing

2 large eggs, lightly beaten

Strawberry preserves, for serving

Softly whipped cream, for serving

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper; set aside.

2. Sift together the flour, sugar, baking powder, and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until largest pieces are the size of small peas.

3. Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. Stir lightly with fork just until the dough comes together (do not overmix).

4. Turn out dough onto a lightly floured work surface. With floured hands, gently pat dough into a 4½ × 8½-inch rectangle, about ¾ inch thick. Using a floured 2-inch round cutter, cut out 8 to 10 rounds, and transfer them to lined baking sheet. Brush tops with cream, and sprinkle with sugar. Bake scones until golden brown, 16 to 20 minutes. Transfer scones to wire racks, and let cool. Serve warm or at room temperature, topped with strawberry preserves and whipped cream.

carrot tea cake

SERVES 10 TO 12

10 tablespoons (1¼ sticks) unsalted butter, softened, plus more for mold

1¼ cups all-purpose flour, plus more for mold

½ cup plus 2 tablespoons packed light-brown sugar

2 large eggs

1½ teaspoons pure vanilla extract

1 cup packed peeled grated carrots (4 to 5 carrots)

1 teaspoon baking powder

1 teaspoon coarse salt

½ teaspoon baking soda

½ cup walnuts, toasted, finely chopped

1 teaspoon confectioners’ sugar

1. Preheat the oven to 350°F. Butter a 9-inch (5-cup) trois frères mold or Bundt pan. Dust with flour, and tap out excess. Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.

2. Add eggs, one at a time, mixing well after each addition. Add the vanilla and carrots, and mix until just combined. Reduce speed to low. Add flour, baking powder, salt, and baking soda. Mix until just combined. Stir in walnuts.

3. Pour batter into the prepared mold. Bake until a cake tester inserted into center comes out clean, about 30 minutes. Let cool in pan on a wire rack 15 minutes. Turn out cake onto rack, and let cool completely. Before serving, dust with confectioners’ sugar. The cake can be stored in an airtight container at room temperature up to 3 days.

polenta quick bread with lemon and thyme

MAKES ONE 9-INCH LOAF

¾ cup (1½ sticks) unsalted butter, softened, plus more for pan

1/3 cup all-purpose flour, plus more for pan

¾ cup sugar

1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice

3 large eggs

1 tablespoon coarsely chopped fresh thyme leaves, plus sprigs for garnish

1 cup fine yellow cornmeal (preferably stone-ground)

1 teaspoon baking powder

¾ teaspoon coarse salt

¼ cup pine nuts, toasted, half coarsely chopped and half whole

1. Preheat the oven to 325°F. Butter a 9 × 5-inch loaf pan. Dust with flour; tap out excess. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.

2. Add lemon zest; mix 1 minute. Add eggs, one at a time, mixing well after each addition. Mix in lemon juice and thyme. Add flour, cornmeal, baking powder, and salt, and mix until just combined. Stir in chopped pine nuts.

3. Pour batter into prepared pan. Sprinkle with whole pine nuts. Bake until a tester inserted into the center comes out clean, 50 to 55 minutes. Let cool completely on a wire rack. Garnish with thyme. The bread can be stored in an airtight container at room temperature up to 2 days.

breakfast

AND

brunch

herb frittata with zucchini and yellow squash

SERVES 6

1 tablespoon unsalted butter

2½ tablespoons olive oil

7 large eggs