Happy Monday! Yesterday was Sunday Scones, meaning I spent the afternoon exploring something new and different with cooking. Many folks voted on my Instagram poll that they wanted to see pierogies make it to this week’s Sunday Scones feature. One of my followers was even gracious enough to send me her Grandma’s pierogi recipe.

I used that as my starting point for the dough and referenced King Arthur’s recipe for some suggestions around the technique.

The one major takeaway? Never wear alpaca wool when trying to make anything doughy or sticky. I spent 45 minutes inspecting for fuzzies. The end result was perfection (and completely fuzzy-free), though!

You can read the whole feature by clicking the button below and watch me make them on my Instagram!

Read Sunday Scones

P.S. I have new and updated recipes on my site! Like one of my all-time most popular recipes, Lemon-Butter Swordfish. Today, I’ll be posting my recipe for Brussels sprouts with pancetta. Make the swordfish and serve it with the sprouts; you’ll thank me later.

Get the full recipe here.