Main

We used sanding sugar on the tops; granulated sugar works just as well. The scones are best eaten the day they are made, but they will keep up to 2 days in an airtight container at room temperature. This recipe was developed by Emily Donahue for Rosey’s Coffee and Tea in Hanover, New Hampshire.

When baked, these scones can be frozen in an airtight container for up to 1 month.

Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.

If you prefer, you can bake these muffins in a standard muffin tin; spoon 1/4 cup batter into each cup.

If you do not have a doughnut cutter, use a 3-inch cookie cutter to cut out the doughnuts and a 1-inch cookie cutter to cut out the centers.

Serve with yogurt, berries, and a drizzle of honey.

To clean fresh morels, dunk them into a bowl of cold water; drain them on a clean kitchen towel. You can substitute 8 dried morels for the fresh: Cover with hot water in a medium bowl. Set a small bowl on top of the mushrooms to keep them submerged. Let the mushrooms stand until soft, about 20 minutes, then lift them out of the water. Using paper towels, gently press out excess liquid, and let the mushrooms drain on a clean kitchen towel.

The muesli can be stored in an airtight container at room temperature for up to 1 week.

If yellow zucchini are unavailable, you can use all green zucchini to make this pie.

These are best eaten slightly warm.