Karen Wagner bakes scones in a multitude of flavors: blackberry almond, raspberry orange, raspberry with white chocolate, blueberry, apple cinnamon, peach, strawberry, mixed berry and dried cranberry.
Her biscotti Italian-style, twice-baked cookies also come in several flavors: chocolate almond, plain, dried cranberry, caramel walnut and dried cranberry wrapped in chocolate.
Here's one sampling of her scone recipes:
Apple Cinnamon Scone
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup butter (1/2 stick)
1/2 cup cream, half-and-half or milk
3/4 cup diced apples
Preheat oven to 375 degrees.
Combine flour, sugar, baking powder, salt and cinnamon in bowl. Cut cold butter into dry ingredients.
Combine eggs with cream, half-and-half or milk. Add to butter mixture and blend with spatula until all ingredients are moist and well-combined. Stir in apples.
Use an ice cream scoop to scoop batter onto lightly greased baking sheet. Bake about 21 minutes.