SUPPORT the blog, Get THE BOOK here!  It's only $2.99 (eBook) or $7.99 (paperback). Click on the cover to order. Merci!

« This Pancake Went Round the World | Main | To Hell and Back with the Coronavirus »



Jane williamson

Cheese scones with English Cheddar, heaven!


How cruel--I just gave up bread for lent and you post these mouthwatering photos and recipe! Will save the recipe and make it for Easter brunch.


now if we could just get a good baguette here in western NC


Melinda: I am in Chapel Hill but....have found the best baguette is at Panera! yes, of all places. It can vary, I am sure, as to which local store, but ours has the most "authentic" baguette around!


Your intro to the scones part made me smile in remembering my mom who loved them but always called them sconces! (Yours no doubt an inevitable spellcheck change typo - but Mom was consistent all her nearly 100 years!). Hope to try your recipe this weekend... and your wonderful French breads photos make my mouth water!

Colleen Taylor

This is a feast for the eyes Lynn. Now I’m the one who is salivating. I’m definitely going to make those cinnamon scones. How in the world do you stay so thin with all of these pastries so available? Thank you for sharing this delicious post. X

elizabeth foree

It's a wonderful recipe. Are cinnamon chips like chocolate chips?

Franklin Levin

In the twenty-one years we have been traveling in France we have observed the baking evolution you mention. We have seen more and more items in the glass cases. We have seen donuts appear in more and more and, with utter astonishment, discovered a DONUT SHOP in Aix-en-Provence. At home i used to love what we called a "French Twist" donut, but that day in Aix we found that all their donuts had a French twist with bizarre fillings and coatings that made choices difficult. We noticed that many Americans wandered through the door and having taken a look walked out again realizing that it was not Krispy Kreme™.
BTW we firmly believe, based on much testing, that the best pain au raisin in all of France comes from the bakery of Thierry and Veronique DuPont in Mulsanne. It has more filling that that a whole shopfull from most bakeries. We call it "the kilo." Second place with, "the half-kilo," goes to a place on rue St-Martin in Paris.


Lynn,what beautiful pictures,and,oh!! what a fantastic recipe!!YUM!! You always share really incredible recipes with us,and this one is right at the top of the list!!Maple glaze AND cinnamon chips!! I have just floated off to heaven!Thank you!!
Have a different sort of book suggestion:"Prairie Fires:The American Dreams of Laura Ingalls Wilder,"by Caroline Fraser. VERY definitely not the Little House books and TV series we remember!But fascinating reading because it is factual.

Anne Teichroew

Hello Lynn,
Thanks for yet another fascinating and tantalizing blog! I am going to make those delicious looking scones...can you tell me what measurement ‘a stick’ is, in reference to butter?
Thanks, Anne 😊


We have a wonderful “French” bakery here in Athens. Actually, it’s not completely French ... Their baguettes, croissants, pain au chocolat ... all of their offerings are delicious and give me a little taste of France whenever I treat myself!

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Comments are moderated, and will not appear until the author has approved them.

Your Information

(Name is required. Email address will not be displayed with the comment.)