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Rolling Scones: 100+ Knead-to-Know Showstopping Pastries, Breads, Cakes, Pies, Cookies and More
Not yet published
Expected 13 Oct 26Roll up your sleeves and flex those whisking muscles—Rolling Scones is here to revolutionize your kitchen with a riot of recipes that are as delightful as they are delicious. Whether you're kneading your way through life's doughy dilemmas or just looking to butter up your loved ones with show-stopping bakes, this cookbook will have you feeling like a star baker in no time.
From breads that rise to the occasion to cakes that steal the show, Rolling Scones is packed with endless inspiration. Master flaky pastries, decadent cookies, pillowy buns, and more with step-by-step recipes that make baking a piece of cake (pun intended). Novice bakers will love the easy-to-follow tips and tricks, while seasoned pros will find plenty of fresh twists to put on their tried-and-true favorites.
Inside this baking guide, you'll
Knead-to-Know Basics for perfect dough, batters, and crusts every time.Sweet Success with recipes for crowd-pleasers like “Holy Sheet Cake!” and “Don’t Go Breaking My Tarte.”Savory Surprises like “Crust Almighty Pie” and “Baguette About It” for flavor-packed baking adventures.Sugar, Spice, and Everything Nice with desserts that will have you saying "Butter late than never!"Get ready to preheat the oven, grab your whisk, and say goodbye to crumby bakes. It’s time to rise to the occasion and discover the true power of flour!
From breads that rise to the occasion to cakes that steal the show, Rolling Scones is packed with endless inspiration. Master flaky pastries, decadent cookies, pillowy buns, and more with step-by-step recipes that make baking a piece of cake (pun intended). Novice bakers will love the easy-to-follow tips and tricks, while seasoned pros will find plenty of fresh twists to put on their tried-and-true favorites.
Inside this baking guide, you'll
Knead-to-Know Basics for perfect dough, batters, and crusts every time.Sweet Success with recipes for crowd-pleasers like “Holy Sheet Cake!” and “Don’t Go Breaking My Tarte.”Savory Surprises like “Crust Almighty Pie” and “Baguette About It” for flavor-packed baking adventures.Sugar, Spice, and Everything Nice with desserts that will have you saying "Butter late than never!"Get ready to preheat the oven, grab your whisk, and say goodbye to crumby bakes. It’s time to rise to the occasion and discover the true power of flour!
240 pages, Hardcover
Expected publication October 13, 2026
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Displaying 1 - 2 of 2 reviews
Review of advance copy received from NetGalley
What a delicious book!! Scones are easier to make than cookies?! Who knew! With countless recipes, endless humor, and an appendix that breaks down the recipes even further, Rolling Scones is sure to become your favorite baking best friend and counter top regular! I bookmarked my index for browsing so I can find my next appetizing "must try" and ensure I have the ingredients before setting out to make it!
First of all, I am a firm believer that pictures sell cookbooks and man did y'all hit the nail on the head! These pictures are
FANTASTIC! I can smell those bagels, see the butter glisten in the still warm cookies, and am salivating over those flooded cinnamon rolls! What high expectations I can aspire to! Better keep making them until my creations turn out as perfect as the pictures 😉
Secondly, I read through all of these recipes and have made a handful of them- outstanding! Clear instructions, delicious flavor profiles, newbie friendly, this baking manual is an outstanding resource and has already blessed my family. From beginner friendly cookies to more technique heavy crullers, choose your first adventure and block off the next hour or two as "mouthwatering". I highly recommend mastering "The Code Has Been Cracked" to save money on a certain cream-filled, famous, alkali-processed cookie. I switched the regular cocoa for "dutch-processed" cocoa from my local Sprouts to give it that classic, addictive flavor. Honestly, I only bake with the Dutch alkali-processed cocoa because it has such a richer, fuller flavor- who doesn't want a distinctive chocolate taste when they're making baked goods that call for it? You may have heard of the "add instant espresso" tip to make cocoa pop, and you can still do that, but the Dutch seriously cracked the code with their cocoa! Oooo and to make the Riccotta Try This Cake, I put the finished cake back in the over after topping with meringue to get that toasted brown, golden coloring on the egg whites. Mine only needed a few minutes on residual from the previous bake heat.
Thirdly, the writing in this cookbook? Hilarious! I honestly didn't even notice the title was a play on words, but you're RIGHT! Baking and music are both works of art 💞 The puns! The metaphors! I did not think the literature in a cookbook could be as fantastic as the finished product, but, joyfully, I was wrong! Every recipe title is its own work of art and humor! What an absolute delight!
Thank you to Cider Mill Press and NetGalley for this ARC!
First of all, I am a firm believer that pictures sell cookbooks and man did y'all hit the nail on the head! These pictures are
FANTASTIC! I can smell those bagels, see the butter glisten in the still warm cookies, and am salivating over those flooded cinnamon rolls! What high expectations I can aspire to! Better keep making them until my creations turn out as perfect as the pictures 😉
Secondly, I read through all of these recipes and have made a handful of them- outstanding! Clear instructions, delicious flavor profiles, newbie friendly, this baking manual is an outstanding resource and has already blessed my family. From beginner friendly cookies to more technique heavy crullers, choose your first adventure and block off the next hour or two as "mouthwatering". I highly recommend mastering "The Code Has Been Cracked" to save money on a certain cream-filled, famous, alkali-processed cookie. I switched the regular cocoa for "dutch-processed" cocoa from my local Sprouts to give it that classic, addictive flavor. Honestly, I only bake with the Dutch alkali-processed cocoa because it has such a richer, fuller flavor- who doesn't want a distinctive chocolate taste when they're making baked goods that call for it? You may have heard of the "add instant espresso" tip to make cocoa pop, and you can still do that, but the Dutch seriously cracked the code with their cocoa! Oooo and to make the Riccotta Try This Cake, I put the finished cake back in the over after topping with meringue to get that toasted brown, golden coloring on the egg whites. Mine only needed a few minutes on residual from the previous bake heat.
Thirdly, the writing in this cookbook? Hilarious! I honestly didn't even notice the title was a play on words, but you're RIGHT! Baking and music are both works of art 💞 The puns! The metaphors! I did not think the literature in a cookbook could be as fantastic as the finished product, but, joyfully, I was wrong! Every recipe title is its own work of art and humor! What an absolute delight!
Thank you to Cider Mill Press and NetGalley for this ARC!
Review of advance copy received from NetGalley
OMG, what a fab cookbook from that clever title, to the gorgeous cover and photos, and delicious recipes for "100+ Knead-to-Know Showstopping Pastries, Breads, Cakes, Pies, Cookies and More!" I'm in the kitchen now as I write, trying to rustle up ingredients for the "Oh My Gourd" pumpkin bread, with a splash of rum, vanilla extract, and cloves. Yum! And there's so much more good stuff to try. Now I know what I'll be doing the rest of October.
Displaying 1 - 2 of 2 reviews