Skip the donuts and danishes, start the morning on a healthier note. Treat yourself to these scones, made with half plain and half whole-wheat flour plus rolled oats, which add lots of texture. They also make a great afternoon tea-time snack.
Old-style pubs have it right: Sitting down to a generous helping of shepherd's pie is a true pleasure; making it is happily simple. We've added sharp cheddar to our mashed potatoes for a snappy topping.
Scones come in a variety of shapes -- round, square, rectangular -- and can be dappled with dried fruits such as cherries, cranberries, or blueberries. Serve scones fresh from the oven with butter, jam, or that British favorite, clotted cream.
This recipe for traditional lamb potpie makes eight individual servings (or two large pies instead). If you like, you can replace the lamb with ground beef. Cool pies completely before covering with plastic and freezing for up to three months. Reheat frozen pies (small or large) in a 375-degree oven for about an hour.
English trifle can be made in one large dish or several small dishes. Ours combines fruit, jam, juice-drenched pound cake, and whipped cream. To make individual raspberry trifles, follow steps 1 through 3. In each of 10 glass serving dishes or wineglasses (1 1/2-cup capacity), follow procedure in step 4, making only two layers in each glass.
This scone recipe is from reader Millie Piccuito of Weymouth, Massachusetts. Scones are traditionally served at British-style afternoon teas, with jam and clotted cream. But you can enjoy them for breakfast or as a snack.