Baking

Made with butter, sugar, flour and little else but chocolate chips, this recipe from food scientist Jennifer Pallian is essentially a shortbread cookie. The fat completely coats the flour particles, which prevents gluten from forming, which in turn results in absolutely zero chewiness. Instead? Pure buttery, crumbly bliss

This dessert features a sweet filling with a delectable biscuit topping. Fun fact: traditionally, the biscuits were placed on the fruit in small rounds, which made it look like cobblestones.

Ripe strawberries—and their short shelf life—remind us to seize joy when we can. And what better way than with dessert?

These hearty scones are great for breakfast or brunch, as a side for soups or stews or paired with salad for a light lunch. Only bake as many as you need since they are best enjoyed fresh. Wrap the remaining scones individually and toss in the freezer to bake up whenever you’re in the mood.—Camilla Wynne

Enjoy cinnamon-apple goodness in a flash.