I keep waiting for the day I tire of scones, but it ain’t here yet. Brunch at home today. How can you have Saturday brunch and not have scones?
This is just my basic scone recipe, with some blueberries added.
I’ll just link to the existing recipe. For these booberry ones, you skip the pistachios. After you mix the dry/liquid, split the dough in half and make two 7″ flattened discs. On top of one, spread out 3/4 c frozen or fresh blueberries, then lay the other dough disc on top and smoosh it into shape. Slice bake and glaze like the other – remember! Brush on the glaze layer one right out of the oven.
If you’ve never baked w/ blueberries, you might be asking “why the two disc method? why not just stir them in the dough?” Blueberries seep out their color something fierce, and you’ll wind up with an unappetizing grey dough. Gotta keep ’em separated – especially if they’re the frozen kind.
Mmmm. Scones. Bon apétit. Try these quick delicious bits, and share your results!
