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Want to know a secret? We’re suckers for a good scone—but so often, they’re dry and crumbly or as hard as hockey pucks. These “perfect” currant scones—from Brian Levy’s new cookbook, Good & Sweet—live up to their name, with a tender crumb and just enough sweetness.
“Almost everything in this book involves an electric mixer or food processor,” he writes. “Sometimes it’s nice to just get your hands dirty, and scones—with their simple, scraggly dough—are one of those recipes that just feel right to do by hand.”
Excerpted from Good and Sweet Copyright © 2022 by Brian Levy. Published by Avery, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
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