Cook This: 3 recipes from Morning Baker, including brunch red pepper and goat cheese scones

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Step 1

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Place an oven rack in the middle position and preheat the oven to 400F (205C). Line a rimmed baking sheet with parchment paper.

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Step 2

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Combine the flours, sugar, baking powder, baking soda, salt and smoked paprika in a mixing bowl. Add the butter cubes and toss to combine. Quickly cut the butter into the dry ingredients by pinching the butter with your fingertips — ­imagine you’re snapping your fingers — ­until the mixture resembles a coarse meal with butter pieces the size of cornflakes. Add the peppers, goat cheese and parsley and toss to combine.

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Step 3

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Using your hands, make a well in the centre of the mixture. Pour the buttermilk into the well and toss with both hands (as if tossing a salad) until a rough dough is formed.

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Step 4

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Transfer the dough to a lightly floured surface. Using a rolling pin, flatten into a rough rectangle that’s about 1 inch (2.5 cm) tall. Using a 2-­inch (5-cm) biscuit cutter, cut as many scones as possible, gather the scraps, knead back into a dough, flatten once again, and cut a few more scones. Repeat this process until you have no dough left; you should end up with 15 scones.

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Step 5

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Transfer the scones to the prepared baking sheet, placing them 1/2 inch (1.25 cm) apart — close enough so they will touch as they expand in the oven. Brush with the beaten egg.

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Step 6

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Bake for 12 minutes. Then rotate the baking sheet and bake for another 10 to 12 minutes, until the tops of the scones are golden. These scones are delicious while still warm, but you can also serve them at room temperature.

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TORTILLAS ALIÑADAS

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“Tortillas aliñadas is what Costa Ricans call a large, enriched corn tortilla served with trimmings that transform it into a meal,” writes Roxana Jullapat, who grew up in the Central American country. Photo by Kristin Teig

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Makes: eight 6-­inch (15 cm) tortillas

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Equipment: tortilla press; comal, cast-­iron pan or electric griddle

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2 cups (250 g) masa harina
1 1/4 to 1 1/2 cups (295 to 355 mL) water at 90F (32C)
1 tsp fine sea salt
1/2 cup (50 g) grated cotija
1/2 cup (30 g) shredded mozzarella
1/3 cup (75 g) sour cream, plus extra for serving
1/4 cup (55 g/1/2 stick/2 oz) unsalted butter at room temperature
Vegetable oil as needed to cook the tortillas

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For serving:
Sour cream, avocado slices, refried beans and/or pickled vegetables

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Step 1

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Cut sixteen 8-­inch (20-cm) squares of parchment paper.

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Step 2

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In a mixing bowl, combine the masa harina and salt. Using your hands, make a well in the centre of the dry ingredients. Pour the water into the well and mix by hand until a uniform dough forms. Add the cheeses, sour cream and butter and continue mixing by hand until well incorporated.

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Step 3

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Cover and let it rest for 20 minutes to allow the masa to hydrate.

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Step 4

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Divide the masa into 8 equal portions (about 100 g/3 1/2 oz each). Shape each portion into a ball.

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Step 5

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Line a tortilla press with a parchment square, place a ball of masa in the centre, top with another parchment square, and flatten with the press into a tortilla about 6 inches (15 cm) in diameter. Keep the tortilla between the parchment squares. Repeat with the remaining masa balls.

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Step 6

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Heat a comal or cast-­iron skillet over medium heat and drizzle with vegetable oil. (Alternatively, heat an electric griddle to medium.)

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Step 7

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Peel the top layer of parchment from a tortilla and place the tortilla directly on the hot surface. Quickly peel off the other parchment square. When the tortilla starts to turn golden, about 3 minutes, flip and continue to cook on the other side, about 3 minutes more.

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Step 8

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Transfer the cooked tortilla to a plate and serve immediately with your favourite toppings.

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Recipes and images excerpted from Morning Baker: Recipes and Rituals for Breakfast and Beyond. Copyright ©2026 by Roxana Jullapat with Ari Smolin. Photography by Kristin Teig. Used with permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.

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