Uploaded May 2026 | Updated September 2026, 2 weeks ago
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Vaughn is back with another Monthly Bake, this time a recipe by his friend’s mom that will change the mind of any scone skeptic. The mother of Becky Hughes, who runs our social operation and writes for the “Where to Eat” newsletter at The New York Times, Susan Herbst is an avid baker who perfected this recipe after more than 30 years of tinkering.
By Susan’s own description, her scones are a cross between a pound cake and a biscuit: tender, slightly flaky, extremely moist and incredibly buttery. They’re pretty giant by design, sparkling on first glance from the coarse sugar and flaky salt on top. They have a crisp exterior that yields to a pillowy soft underbelly, one that’s just sweet enough and dotted with chocolate chips.
The recipe calls for chocolate chips, but feel free to customize with different mix-ins, such as blueberries, dried cranberries or toasted walnuts. These are best warm with a cup of hot coffee or tea. And, on Mother’s Day, they’re a perfect way to say to Mom, “I love you.”
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YOUTUBE: bit.ly/2MrEFxh
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PINTEREST: bit.ly/2W44xng
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
Get the FREE recipe: https://nyti.ms/4cIPZmt
Subscribe to our Bake Time newsletter: https://nyti.ms/4nQD2tF
Send your photos of this month’s bake to baketime@nytimes.com
Vaughn is back with another Monthly Bake, this time a recipe by his friend’s mom that will change the mind of any scone skeptic. The mother of Becky Hughes, who runs our social operation and writes for the “Where to Eat” newsletter at The New York Times, Susan Herbst is an avid baker who perfected this recipe after more than 30 years of tinkering.
By Susan’s own description, her scones are a cross between a pound cake and a biscuit: tender, slightly flaky, extremely moist and incredibly buttery. They’re pretty giant by design, sparkling on first glance from the coarse sugar and flaky salt on top. They have a crisp exterior that yields to a pillowy soft underbelly, one that’s just sweet enough and dotted with chocolate chips.
The recipe calls for chocolate chips, but feel free to customize with different mix-ins, such as blueberries, dried cranberries or toasted walnuts. These are best warm with a cup of hot coffee or tea. And, on Mother’s Day, they’re a perfect way to say to Mom, “I love you.”
------------------------------------------
Download the Cooking app for daily dinner picks, helpful tools, and even more videos: apps.apple.com/us/app/nyt-cooking/id911422904
VISIT NYT COOKING: cooking.nytimes.com
SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
YOUTUBE: bit.ly/2MrEFxh
INSTAGRAM: bit.ly/2DqJMuD
FACEBOOK: bit.ly/2MrTjEC
PINTEREST: bit.ly/2W44xng
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
