12 Delicious Griddle Scones Recipes

Kickstart your morning or elevate your tea time with our roundup of 12 Delicious Griddle Scones Recipes! Whether you’re craving something sweet, savory, or a bit of both, these easy-to-make scones promise to bring warmth and comfort to your table. Perfect for home cooks looking to impress with minimal fuss, each recipe is a treasure waiting to be discovered. Let’s get baking!

Classic Buttermilk Griddle Scones

As the morning light filters through the kitchen window, there’s something deeply comforting about the ritual of making scones. These classic buttermilk griddle scones, with their tender crumb and golden edges, are a humble reminder of the joy found in simple, homemade treats.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra lightness)
• 1/4 cup granulated sugar (just enough to sweeten without overpowering)
• 1 tsp baking powder (the fresher, the better for rise)
• 1/2 tsp baking soda (a little goes a long way)
• 1/2 tsp salt (I prefer fine sea salt for its subtle flavor)
• 1/2 cup cold unsalted butter, cubed (keep it cold for flaky layers)
• 3/4 cup buttermilk (room temperature blends more smoothly)
• 1 large egg (room temperature eggs incorporate better)
• 1 tsp vanilla extract (pure vanilla adds a warm depth)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
3. In a separate bowl, whisk together the buttermilk, egg, and vanilla extract until smooth.
4. Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently stir with a fork until just combined—avoid overmixing to keep the scones tender.
5. Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle. Use a sharp knife to cut into 8 wedges.
6. Heat a griddle or large skillet over medium heat (about 350°F). Lightly grease with butter or cooking spray.
7. Cook the scones in batches, about 3-4 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.
8. Transfer to a wire rack to cool slightly before serving.

On a quiet morning, these scones are best enjoyed warm, with a dollop of clotted cream and a drizzle of honey. The exterior is delightfully crisp, giving way to a soft, buttery interior that melts in your mouth. For a twist, try adding a handful of fresh blueberries to the dough before shaping—each bite becomes a burst of summer sweetness.

Blueberry Lemon Griddle Scones

Evenings like these call for something sweet yet simple, a treat that whispers of summer mornings and the gentle zest of citrus. These Blueberry Lemon Griddle Scones are just that—a tender, buttery canvas for the bright bursts of blueberries and the subtle tang of lemon.

Ingredients

• 2 cups all-purpose flour (I always sift mine for extra fluffiness)
• 1/3 cup granulated sugar (a little extra if you like it sweeter)
• 1 tbsp baking powder (the fresher, the better)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/2 cup unsalted butter, cold and cubed (keeps the scones tender)
• 1/2 cup heavy cream (plus a tad more for brushing)
• 1 large egg (room temp blends smoother)
• 1 tsp vanilla extract (pure is my preference)
• 1 cup fresh blueberries (tossed in a bit of flour to prevent sinking)
• Zest of 1 lemon (for that sunny aroma)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Tip: Overmixing leads to tough scones.
5. Gently fold in the blueberries and lemon zest, being careful not to crush the berries.
6. Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
7. Heat a griddle or large skillet over medium-low heat. Brush lightly with butter.
8. Cook the scones for about 5 minutes per side, or until golden brown and cooked through. Tip: Keep the heat moderate to avoid burning.
9. Transfer to a wire rack to cool slightly. Serve warm with a dollop of clotted cream or a drizzle of honey. Tip: They’re best enjoyed the day they’re made.

Crumbly yet moist, these scones offer a delightful contrast of textures with the juicy blueberries and crisp edges. The lemon zest lifts the flavors, making each bite a little brighter. Perfect for a quiet morning or shared over stories with friends.

Cheddar Cheese and Chive Griddle Scones

Evenings like these call for something comforting, something that whispers of home and heart. These Cheddar Cheese and Chive Griddle Scones are just that—a tender, savory bite that’s as rewarding to make as it is to eat.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tbsp baking powder (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I use sea salt for its subtle crunch)
• 1/4 cup cold unsalted butter, cubed (keep it cold for flaky layers)
• 1 cup sharp cheddar cheese, grated (the sharper, the better in my book)
• 2 tbsp fresh chives, finely chopped (they bring such a bright flavor)
• 3/4 cup whole milk (room temperature blends more smoothly)
• 1 large egg (I prefer room temp eggs here for even mixing)

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
2. Add the cold butter cubes to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
3. Stir in the grated cheddar cheese and chopped chives until evenly distributed throughout the flour mixture.
4. In a separate bowl, whisk together the milk and egg until smooth. Pour this into the dry ingredients, stirring just until a soft dough forms. Tip: Overmixing leads to tough scones, so stop as soon as the dough comes together.
5. Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick circle. Tip: For uniform scones, use a sharp knife to cut the circle into 8 wedges.
6. Heat a griddle or large skillet over medium heat (about 350°F). Lightly grease it with butter or cooking spray.
7. Cook the scones in batches, about 3-4 minutes per side, until golden brown and cooked through. Tip: Don’t rush the cooking; medium heat ensures they’re golden outside and fully cooked inside.

Delightfully crisp on the outside with a soft, cheesy interior, these scones are perfect split open with a smear of butter or alongside a bowl of soup for dipping. Their savory notes make them a versatile companion to any meal or a satisfying snack on their own.

Pumpkin Spice Griddle Scones

Perhaps there’s no better way to welcome the subtle shift of seasons than with the warm embrace of pumpkin spice, especially when it’s baked into tender, flaky griddle scones. These scones, with their golden edges and soft centers, are a quiet celebration of autumn’s approach, perfect for those mornings when the air carries a hint of crispness.

Ingredients

• 2 cups all-purpose flour (I always sift mine for extra lightness)
• 1/3 cup granulated sugar (a little extra never hurt)
• 1 tbsp baking powder (the fresher, the better)
• 1/2 tsp salt (I use fine sea salt for its delicate crunch)
• 1 tsp pumpkin pie spice (homemade blend preferred)
• 1/2 cup unsalted butter, cold and cubed (keep it cold for flaky layers)
• 1/2 cup pumpkin puree (not pie filling, please)
• 1/3 cup heavy cream (plus a bit more for brushing)
• 1 large egg (room temperature blends smoother)
• 1 tsp vanilla extract (the real deal makes all the difference)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice until well combined.
2. Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
3. In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
4. Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold together with a spatula until just combined—do not overmix.
5. Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
6. Heat a griddle or large skillet over medium-low heat. Brush the scones lightly with heavy cream before placing them on the griddle.
7. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. Adjust heat as necessary to prevent burning.
8. Transfer to a wire rack to cool slightly before serving.

Best enjoyed warm, these scones offer a delightful contrast between their crisp exterior and pillowy interior, with the pumpkin spice lending a whisper of warmth. Try drizzling them with a simple glaze or serving alongside a dollop of whipped cream for an extra indulgent touch.

Chocolate Chip Griddle Scones

Venturing into the kitchen on a quiet morning, I find solace in the simplicity of baking, especially when it involves the comforting aroma of chocolate chip griddle scones. There’s something profoundly satisfying about the way the chocolate melts slightly against the warmth of the griddle, creating pockets of sweetness in every bite.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for its consistency)
• 1/4 cup granulated sugar (a little extra if you have a sweet tooth like me)
• 1 tbsp baking powder (freshness is key here, so check the date)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/2 cup cold unsalted butter, cubed (keep it cold for flakier scones)
• 3/4 cup heavy cream (plus a bit more for brushing)
• 1 large egg (room temp blends better, in my experience)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 cup chocolate chips (I love a mix of dark and milk chocolate)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. Add the cold cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients, along with the chocolate chips. Gently fold the mixture together with a spatula until just combined—do not overmix.
5. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle. Cut into 8 wedges.
6. Heat a griddle or large skillet over medium-low heat (about 325°F). Lightly brush the griddle with butter.
7. Place the scones on the griddle, leaving space between them. Cook for about 5-6 minutes on each side, or until golden brown and cooked through.
8. Remove from the griddle and let cool on a wire rack for a few minutes before serving.

Rich in flavor with a tender crumb, these scones are best enjoyed warm, with the chocolate still gooey. For an extra indulgent touch, drizzle with a simple glaze or serve alongside a dollop of whipped cream.

Apple Cinnamon Griddle Scones

Lingering in the quiet of the morning, the thought of warm, spiced scones on the griddle feels like a gentle embrace. There’s something deeply comforting about the combination of tart apples and sweet cinnamon, especially when they come together in these tender, golden scones.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra lightness)
• 1/4 cup granulated sugar (just the right amount of sweetness)
• 1 tbsp baking powder (the fresher, the better for rise)
• 1/2 tsp salt (I always use fine sea salt)
• 1 tsp ground cinnamon (the heart of the dish)
• 1/2 cup unsalted butter, cold and cubed (keeps the scones flaky)
• 1/2 cup whole milk (room temperature blends easier)
• 1 large egg (I prefer room temp eggs here)
• 1 cup diced apples (peeled, for a smoother texture)

Instructions

1. Preheat your griddle to 375°F, ensuring it’s evenly heated for consistent cooking.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined.
3. Add the cold, cubed butter to the dry ingredients. Using your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. In a separate bowl, whisk together the milk and egg until fully blended.
5. Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold until just combined—overmixing leads to tough scones.
6. Fold in the diced apples, distributing them evenly throughout the dough.
7. Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
8. Carefully place the scones on the preheated griddle. Cook for about 5 minutes per side, or until golden brown and cooked through. Tip: Don’t rush the flipping; wait for the edges to set.
9. Transfer to a wire rack to cool slightly before serving. Tip: A drizzle of honey or a sprinkle of powdered sugar can elevate these scones beautifully.

Now, the scones emerge with a crisp exterior giving way to a soft, apple-studded interior, each bite infused with cinnamon warmth. Perfect alongside a quiet cup of tea or as a sweet start to a bustling morning.

Savory Bacon and Maple Griddle Scones

Lingering in the quiet of the morning, there’s something deeply comforting about the aroma of bacon mingling with the sweet whisper of maple. These griddle scones are a tender nod to those slow, savory starts, where every bite feels like a gentle embrace.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for its consistency)
• 1/4 cup granulated sugar (just enough to hint at sweetness)
• 1 tbsp baking powder (the fresher, the fluffier the scones)
• 1/2 tsp salt (I like sea salt for its subtle crunch)
• 6 tbsp cold unsalted butter, cubed (keep it cold for the flakiest texture)
• 1/2 cup cooked bacon, crumbled (thick-cut gives the best bite)
• 1/4 cup pure maple syrup (the darker the grade, the richer the flavor)
• 1/2 cup heavy cream (plus a splash more if the dough feels shy)
• 1 large egg (room temp blends more smoothly)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. Add the cold butter cubes to the dry ingredients. Using your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits remaining.
3. Stir in the crumbled bacon, ensuring it’s evenly distributed throughout the mixture.
4. In a separate bowl, whisk together the maple syrup, heavy cream, and egg until smooth.
5. Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined; avoid overmixing to keep the scones tender.
6. Turn the dough onto a lightly floured surface. Pat into a 1-inch thick circle, then cut into 8 wedges.
7. Heat a griddle or large skillet over medium-low heat (about 325°F). Lightly grease with butter.
8. Cook the scones for about 5 minutes per side, or until golden brown and cooked through. Tip: Resist the urge to flip too early; wait for bubbles to form around the edges.
9. Transfer to a wire rack to cool slightly. Tip: They’re best enjoyed warm, with the maple glaze just starting to soak in.

How the edges crisp ever so slightly, giving way to a center that’s impossibly soft, is nothing short of magic. Serve them alongside a drizzle of extra maple syrup or a dollop of whipped cream for those mornings when you’re feeling indulgent.

Gluten-Free Almond Flour Griddle Scones

Perhaps there’s nothing quite as comforting as the smell of scones baking on a quiet morning, especially when they’re made with almond flour, offering a gluten-free twist to the classic.

Ingredients

• 2 cups almond flour – I find the finer grind works best for a tender crumb.
• 1/4 cup coconut sugar – for a subtle sweetness that doesn’t overpower.
• 1 tsp baking powder – the magic lift for our scones.
• 1/4 tsp sea salt – just a pinch to balance the flavors.
• 1 large egg – room temperature eggs blend more smoothly.
• 3 tbsp unsalted butter, melted – I prefer grass-fed for its rich flavor.
• 1 tsp vanilla extract – a dash of vanilla adds depth.
• 2 tbsp almond milk – just enough to bring the dough together.

Instructions

1. Preheat your griddle or skillet over medium-low heat, aiming for about 325°F, to ensure even cooking without burning.
2. In a large bowl, whisk together the almond flour, coconut sugar, baking powder, and sea salt until well combined.
3. In a separate bowl, beat the egg lightly, then stir in the melted butter and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients, mixing gently with a fork. Add almond milk, one tablespoon at a time, until the dough just comes together. Tip: Overmixing can lead to tough scones.
5. Lightly flour a surface with almond flour and pat the dough into a circle about 1/2 inch thick. Cut into 8 wedges.
6. Carefully transfer the wedges to the preheated griddle. Cook for about 4-5 minutes on each side, or until golden brown and firm to the touch. Tip: Resist the urge to flip too early; patience ensures a perfect crust.
7. Remove from the griddle and let cool on a wire rack for a few minutes. Tip: They’ll firm up slightly as they cool, making them easier to handle.

Warm from the griddle, these scones boast a delightful crisp exterior with a soft, slightly nutty interior. Serve them with a dollop of homemade jam or a drizzle of honey for a touch of sweetness that complements their earthy tones beautifully.

Vegan Coconut Milk Griddle Scones

Vegan Coconut Milk Griddle Scones

Venturing into the kitchen this quiet morning, I found myself craving something tender, subtly sweet, and imbued with the tropical whisper of coconut. These griddle scones, born from such a moment, are my humble answer.

Ingredients

• 2 cups all-purpose flour (I love the rustic touch of unbleached flour here)
• 1/4 cup granulated sugar (a little extra if you have a sweet tooth)
• 1 tbsp baking powder (ensure it’s fresh for the best rise)
• 1/2 tsp salt (I prefer fine sea salt for its delicate crunch)
• 1 cup full-fat coconut milk (chilled overnight, the creamier the better)
• 2 tbsp coconut oil, melted (extra virgin adds a lovely depth)
• 1 tsp vanilla extract (the real deal makes all the difference)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. Gently stir in the coconut milk, melted coconut oil, and vanilla extract until a soft dough forms. Tip: Avoid overmixing to keep the scones tender.
3. On a lightly floured surface, pat the dough into a 1-inch thick circle. Tip: Using your hands works best here for a gentle touch.
4. Heat a griddle or large skillet over medium-low heat (about 300°F). No oil is needed if using a non-stick surface.
5. Cut the dough into 8 wedges and carefully transfer them to the griddle.
6. Cook for about 5 minutes on each side, or until golden brown and firm to the touch. Tip: Adjust the heat if they’re browning too quickly.

Just out of the griddle, these scones boast a crisp exterior giving way to a pillowy interior, with coconut flavor that’s present but not overpowering. Try them with a drizzle of maple syrup or a smear of vegan butter for a simple yet satisfying treat.

Herb and Garlic Griddle Scones

Kindling the morning with the aroma of fresh herbs and garlic, these griddle scones offer a comforting embrace to start the day. They’re a humble yet flavorful twist on the classic, perfect for those quiet moments before the world wakes up.

Ingredients

• 2 cups all-purpose flour (I find King Arthur flour gives the best texture)
• 1 tbsp baking powder (make sure it’s fresh for maximum rise)
• 1/2 tsp salt (I like using fine sea salt for its subtle brininess)
• 1/4 cup unsalted butter, cold and cubed (the colder, the flakier the scones)
• 1/2 cup whole milk (room temperature blends more smoothly)
• 1 large egg (I prefer room temp eggs here)
• 2 tbsp fresh parsley, finely chopped (the fresher, the brighter the flavor)
• 2 cloves garlic, minced (because garlic makes everything better)

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
2. Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together the milk and egg until smooth. Pour this into the dry ingredients, along with the chopped parsley and minced garlic.
4. Gently stir the mixture with a fork until a soft dough forms. Be careful not to overmix to keep the scones tender.
5. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle. Using a sharp knife, cut the dough into 8 wedges.
6. Heat a griddle or large skillet over medium heat (about 350°F). Lightly grease the surface with butter.
7. Cook the scones in batches, about 3-4 minutes per side, or until golden brown and cooked through. A tip: don’t rush the cooking; medium heat ensures a perfect golden crust without burning.
8. Transfer the cooked scones to a wire rack to cool slightly before serving. Another tip: they’re best enjoyed warm, with the butter melting into their nooks and crannies.

Delightfully crisp on the outside yet tender within, these scones carry the earthy tones of garlic and herbs in every bite. Serve them alongside a dollop of sour cream or a drizzle of honey for a delightful contrast of flavors.

Strawberry Rhubarb Griddle Scones

Yesterday, as the morning light filtered through my kitchen window, I found myself drawn to the comforting ritual of baking, a moment of quiet before the day unfolded. There’s something deeply satisfying about combining the tartness of rhubarb with the sweetness of strawberries, especially when encased in the tender crumb of a griddle scone.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for extra lightness)
• 1/4 cup granulated sugar (a little extra if you like your scones on the sweeter side)
• 1/2 tsp baking powder (aluminum-free gives a cleaner taste)
• 1/4 tsp salt (I swear by sea salt for its subtle crunch)
• 1/2 cup diced rhubarb (fresh is best, but frozen works in a pinch)
• 1/2 cup diced strawberries (ripe ones will make your scones juicier)
• 1/3 cup cold unsalted butter, cubed (keep it cold for flakier scones)
• 1/2 cup heavy cream (plus a tbsp more for brushing)
• 1 large egg (room temp blends more smoothly)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. Add the cold butter cubes to the dry ingredients. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gently fold in the diced rhubarb and strawberries, being careful not to crush the fruit.
4. In a separate bowl, whisk together the heavy cream and egg until smooth. Pour this over the dry ingredients, stirring just until the dough comes together.
5. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle. Cut into 8 wedges.
6. Heat a griddle or large skillet over medium-low heat. Brush the tops of the scones with a little heavy cream for a golden finish.
7. Cook the scones on the griddle for about 5 minutes per side, or until they’re golden brown and cooked through.

Each bite of these scones offers a delightful contrast between the crisp exterior and the soft, fruit-studded interior. Enjoy them warm, with a dollop of clotted cream or a drizzle of honey for an extra touch of sweetness.

Sweet Potato and Pecan Griddle Scones

Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where these sweet potato and pecan griddle scones come to life. There’s something deeply comforting about the process, a quiet ritual that blends the earthy sweetness of sweet potatoes with the rich, buttery crunch of pecans.

Ingredients

• 1 cup mashed sweet potato (I love using leftovers from last night’s dinner)
• 1/4 cup unsalted butter, cold and cubed (the colder, the flakier the scones)
• 1/2 cup chopped pecans (toasted lightly for an extra layer of flavor)
• 2 cups all-purpose flour (I sometimes swap half for whole wheat for a nuttier taste)
• 1/3 cup brown sugar (packed, for that deep molasses sweetness)
• 1 tbsp baking powder (freshness is key here)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/2 cup buttermilk (room temperature blends more smoothly)

Instructions

1. Preheat your griddle to 375°F, ensuring it’s evenly heated for consistent cooking.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep your hands cool to prevent the butter from melting.
4. Stir in the mashed sweet potato and chopped pecans until just combined.
5. Gradually add the buttermilk, stirring gently until a soft dough forms. Tip: Overmixing leads to tough scones, so stop as soon as the dough comes together.
6. Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle.
7. Cut into 8 wedges and place them on the preheated griddle. Cook for about 5 minutes on each side, or until golden brown and cooked through. Tip: Don’t rush the flipping; wait for those perfect grill marks.

Mornings are transformed when these scones are on the table, their edges crisp, the centers tender and moist. Serve them warm, with a drizzle of honey or a smear of cream cheese, and watch as the day starts on a sweeter note.

Conclusion

Perfect for any occasion, these 12 griddle scone recipes offer a delightful variety to spice up your baking routine. Whether you’re craving something sweet or savory, there’s a recipe here to satisfy. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your baking adventures with us on Pinterest. Happy cooking!