Excerpt from the inside cover:

 

Delicious and comforting scones, muffins, tea cakes, and biscuits make classy accompaniments at brunches, teas, luncheons and suppers. They also stand on their own at breakfast and snack time.

 

Scones, Muffins, and Tea Cakes: Breakfast Breads and Teatime Spreads is an invitingly designed, photographed and sprice collection of more than 54 recipes for quick breads and spreads. Many of the recipes and photographs have been chosen from the acclaimed Country Garden Cookbook series, the recipient of prestigious awards for food photography by Deborah Jones and Kathryn Kleinman. Also included are newly developed recipes that take advantage of modern baking equipment such as mini-muffin and tops-only baking pans. Heidi Haughy Cusick, the editor of Picnics, has selected a tantalizing assortment of recipes such as Banna and Butternut Squash Bread, Lemon Scones, and Spicy Green Onion Corn Muffins. Scones, Muffins, and tea Cakes also features entertaining tips and original occasion menus, such as "Sunday Morning on the Veranda" and "A Victorian Chrismas Tea", plus over 18 recipes for sweet and savory spreads including Lemon Curd, Crfanberry and Nectarine Jam, Herb Flower Butter, and traditional Clotted Cream.

 

This difinitive assemblage of recipes is lavishly photographed and illustrated to offer cooks not only luscious baking inspiration, but also dozens of versatile serving ideas as well.