Cooking
What’s better than a Melissa Clark scone? A Melissa Clark scone that’s supersize, swirled with jam, lightly glazed and showered with citrus zest.
I like my baked goods the same way I like my winter coats: positively giant. I want them oversize in a way that invites you to snuggle into them, buttoning up the exterior so that you’re fully encased in sweet warmth.
Find me tucked into the crispy, marzipan-mattressed layers of this giant almond croissant. Watch me dive into this giant chocolate and peanut butter cookie. And now, allow me to burrow into the thick, buttery swirls of this giant jam bun.
Melissa Clark’s new recipe looks impressive, but it’s entirely doable — you can make it with Melissa, step by step, by following this video. The scone-like dough requires only minimal kneading before you press it into a rough rectangle and spread with your favorite jam or marmalade. (Just don’t use jelly; it’s too runny and will leak out when baking.) After cutting your jam-topped rectangle into four long pieces, wrap them around one another until you have a big spiraled bun. Bake, cool, glaze, eat. And then maybe nap on the couch, enveloped by the warm, citrusy scent of the giant jam bun.
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Giant Jam Bun
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Roasting a chicken, for me, is a twofer: Yes, there’s the wonderful roast chicken dinner itself, but there’s also the stock I get from simmering the bones and the carcass after the meal’s done. (Actually, a threefer: The dog gets the little bits of meat I pull off the bones when the stock’s finished as a special treat. Everybody wins!) So I’m eyeing this curried roast chicken with grapefruit, honey and thyme from Colu Henry not just for the delicious chicken but also for the supremely flavorful stock I’ll get from it. Though let’s not discount that chicken. Owen, a reader, writes: “I make a lot of roasted chickens. I love them. But I’ve never loved one as much as this.”
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