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Explore 113 recipes, 1 article, 1 gallery, 32 videos, and more

Cherry-Hazelnut Scones

Time:25 mins
  • 3/4 cup plus 1 tablespoon cold heavy cream
  • 1 large egg
  • 2 cups all-purpose flour (spooned and leveled), plus more for work surface
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
  • 1 cup chopped toasted hazelnuts (loose skins rubbed off)
  • 2/3 cup dried tart cherries
  • Sanding sugar (optional)

Cherry-Hazelnut Scone Recipe

Other Ideas:
Cherries, Scones
The first time you make scones at home, you'll think to yourself, “This is it? Really? It's so EASY! Why wasn't I making them all along?” I think our recipe is a great first scone. Filled with dried fruit and nuts, these scones are definitely better than store-bought. Bonus: They freeze really well. If you have leftovers, before they get stale, pop them in a freezer bag and freeze for another day.

How to Make Nut Tart Filling


Lacinato Kale Salad with Roasted Squash

Time:1 hour
  • 1 pound peeled and seeded butternut squash, cut into 1/2-inch cubes (about 4 cups)
  • 3 tablespoons extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • 4 large shallots, thinly sliced (1 1/2 cups)
  • 1/4 cup fresh lemon juice
  • 3 tablespoons flaxseed oil
  • 1 1/2 bunches Lacinato kale, washed and patted dry
  • 4 ounces aged goat cheese, shaved or crumbled
  • 1/3 cup toasted hazelnuts (1 1/2 ounces), roughly chopped

Freekeh with Roasted Butternut Squash, Seared Kale, and Caramelized Onion Jam

Time:5 mins

Toasted Hazelnut and Chocolate Macarons

Time:2 hours

Spinach-Basil Pesto


Green Beans with Hazelnuts and Gorgonzola

Time:20 mins

Chocolate-Hazelnut Rice Pudding

  • 2 tablespoons unsweetened Dutch-processed cocoa
  • 1/2 cup plus 2 tablespoons sugar
  • Pinch of coarse salt
  • 5 cups skim milk
  • 1 tablespoon unsalted butter
  • 1 cup Arborio rice or other short-grain white rice
  • 1/4 cup Frangelico
  • 2 ounces bittersweet chocolate, chopped
  • 1/4 cup plus 2 tablespoons plain nonfat yogurt, preferably Greek-style
  • 1/2 cup blanched hazelnuts, toasted and coarsely chopped
  • 1 tablespoon lightly beaten egg white
  • 4 teaspoons sugar

Hazelnut-Vanilla Shortbread