Sarabeth Levine

These pumpkin muffins are light and fluffy.

When I was gathering the recipes for this chapter, my daughters, Jennifer and Tina, reminded me of an almost ridiculously chocolate pound cake that I hadn't made in years. How I let this one slip through the cracks, I'll never know. I did some searching, and there it was, tucked away in my treasured recipe book. It was splattered with chocolate batter, a clear indication that it was a favorite that I made again and again. I received this recipe from Mrs. Stein, a Hungarian beauty who was a relative of my father-in-law, Joe Firestone. Welcome back, old friend.

In Britain, these are teatime favorites, but in the States, we like them for breakfast, too. You'll get tall, flaky, buttery scones that are excellent partners with your finest jams.