Whether you’re enjoying them for breakfast or dessert, these scones are bursting with the fresh flavors of blackberries and lemon, while the sugar-free glaze adds a delightful finishing touch.

Served warm from the oven, golden and dusted with confectioners’ sugar ... dessert. Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Getteline Rene. For this ...

2. Heat oven to 250 degrees Fahrenheit with a rack in the middle of the oven.

There's no dessert more refreshing than a perfectly ... recipes is for Joanne Chang's sophisticated lemon-ricotta cupcakes. Refined sugar in both the batter and citrusy frosting is swapped with ...

This lemon posset has to be the easiest dessert we know of. Simply heat some cream and sugar and whisk in lemon juice to create a smooth lemon mousse that makes the perfect finish to a special ...