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a thick, fruit-loaded jam. Lighter-style jams and jellies will get too runny in the oven and melt all over the place.
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If you want your biscuits to rise to impressive heights, make sure your biscuit cutter is sharp (no overturned drinking glasses) and don’t twist while cutting. Otherwise you’ll end up essentially pinching the top and bottom layers together, and the biscuits will have a hard time rising.

Bing Cherry Breakfast Clafoutis

BING CHERRY
Breakfast Clafoutis

    A clafouti is a rustic, country French dessert, but its fruit-studded eggy base has always said “breakfast” to me. Honestly, a stack of flapjacks with maple syrup is sweeter, so I say it’s time to make clafouti a legitimate breakfast option. To that end, I created this version with a fat dollop of thick Greek yogurt and a crumbly, buttery topping of sugar-spiced oats. If you’re feeling a bit fancy, bake it in individual ramekins. Or make it easy on yourself and use a large baking dish. MAKES 6 SERVINGS

ingredients
2 / 3 cup unbleached all-purpose flour
2 / 3 cup plus 2 tablespoons granulated sugar
1 / 4 teaspoon sea salt
2 tablespoons unsalted butter, melted
3 large eggs
3 large egg yolks
3 / 4 cup heavy cream
1 / 4 cup full-fat greek yogurt
Grated zest of 1 lemon
1 / 2 vanilla bean
1 / 2 cup finely chopped hazelnuts (see tip)
1 pound (about 2 1 / 2 cups) fresh whole cherries, pitted (see tip)
crumble topping
1 / 4 cup old-fashioned rolled oats
1 / 4 cup unbleached all-purpose flour
3 tablespoons packed dark brown sugar
1 / 4 teaspoon ground cinnamon
1 / 8 teaspoon sea salt
2 tablespoons unsalted butter, melted
instructions
PREHEAT THE OVEN to 350°F.
IN A LARGE MIXING BOWL , whisk together the flour, sugar, and salt. Whisk in the melted butter, eggs, egg yolks, cream, yogurt, lemon zest, seeds scraped from the piece of vanilla bean, and 1 / 4 cup of the chopped hazelnuts. Let the batter rest for 30 minutes.
BUTTER SIX 4-OUNCE RAMEKINS or a 6-cup baking dish, coat with sugar, and tap out the excess. Arrange the cherries in the bottom of the dish(es). Pour the batter over the cherries and bake for 20 minutes.
TO MAKE THE TOPPING: In a small mixing bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Drizzle in the butter and stir until evenly moistened.
SPRINKLE THE CLAFOUTIS evenly with the crumble, rotate the dishes from front to back, and continue baking until puffed, golden brown, and set in the center, 15 to 20 minutes more. Serve warm, sprinkled with the remaining 1 / 4 cup chopped hazelnuts.
TIPS
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To toast the hazelnuts, preheat the oven to 350°F, spread the nuts in a single layer on a rimmed baking sheet, and toast until fragrant and beginning to color, 8 to 10 minutes. Cool and finely chop.
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Fresh, ripe, just-picked juicy cherries are the ultimate choice for this dish. If you have a farmers’ market close by, march your butt down there. Bings are perfect, but a combination of Bing and Rainier would be wonderful, too. Taste the fruit and make sure it’s sweet and flavorful, not watery. When fresh cherries are out of season, you can use fresh berries, sautéed apples or pears, or good-quality, organic frozen fruit.

Scone Thugs-’n’-Harmony

SCONE
Thugs-‘n’-Harmony

    I can never get enough lemon, so I always eat these light lemony cakes with gobs of lemon curd, but any kind of jam would be delicious. The rosy-hued Rhubarb Jam pictured here is a particularly lip-smacking addition. You can even stash a bag of unbaked scones in the freezer for those nonfunctional mornings when measuring ingredients or adding to the pile of dishes in the sink is a frightening prospect. Serve with jam and butter or, my personal favorite, Luscious Lemon Curd . MAKES 8 SCONES

ingredients
2 1 / 4 cups cake flour
1 / 3 cup sugar, plus more for sprinkling
1 tablespoon baking powder
Grated zest of 2 large lemons
3 / 4 cup (1 1 / 2 sticks) unsalted butter, cut into 1 / 2 -inch cubes and frozen
1 / 2 to 3 / 4 cup cold heavy cream, plus