Pastries

These bran muffins bake up moist and chewy. They're so good that my in-laws, Reed and Nancy, make a batch every couple of days for snacking. This is another recipe that shows how buttermilk works to tenderize and lighten many baked goods. Bran retains much of its natural oil and can quickly turn rancid, so always store it in the refrigerator or freezer. I like to use unprocessed sugar crystals (don't confuse this with brown sugar) to complement the bran's whole grain taste. Each muffin has over 2 grams of fiber.

Candied ginger turns this traditional cream scone into a spicy and addictive breakfast. After all these years, it's still our bestselling scone at the bakery.

Outstanding on their own, but even better with <epi:recipe link="" id="5779">Ginger Butter</epi:recipe>.

Unlike American scones, the Scottish version isn't loaded with butter. The less-rich result is an excellent foil for lots of jam, butter, and whipped cream.

Unlike most scones, these have an unusually light, cakelike texture.

Active time: 15 minutes Start to finish: 1 1/4 hour

We have to be honest: This sfogliatelle recipe is quite an undertaking. Some of our food editors were surprised that these pastries could even be made at home. However, if you're in the mood for a delicious project, sfogliatelle are worth the time and energy involved.

If you're in the mood for a real breakfast treat, hot cream biscuits slathered with butter and jam can be just the thing. Try them with the <epi:recipeLink id-"105046">quick strawberry jam</epi:recipeLink>. <P>

Baking drop scones was always a spectator sport in my house. As soon as the smell started wafting out of the kitchen, my mum would find herself accompanied by her two daughters, perched on kitchen stools and close enough to receive a light dusting of flour. She'd pour the batter into the piping-hot frying pan, and we'd watch, transfixed, as the bubbles rose and she flipped them over till they were golden brown. They'd then be tossed into a bowl lined with a dish towel, and another towel was thrown over to keep them warm. While Mum was distracted with her griddle work, my sister and I would stealthily sneak our hands between the towels and snatch the first drop scones. Buttering them (an essential part of the process) was more difficult to do under the radar. I've often thought of the drop scone ritual over the years, but it's only now that I've asked for the recipe. Perhaps I'd filed drop scones in the childhood drawer in my brain. Now I think it's only fair to try it out myself and create more memories for my own children.

White Chocolate Tartlets with Strawberries and Bananas These irresistible sweets feature a hazelnut crust that is lined with dark chocolate and filled with white chocolate mousse.

A delectable new take on the old-fashioned summer shortcake.

Cottage cheese is the secret to the moistness of these muffins. They're good spread with a bit of honey.