Over the course of years I had my fair share of scones. Some I’ve eaten in England and Scotland, some from the local bakeries and coffee shops and some made at home by me. Needless to say, I haven’t had two scones that were the same.
I have had dry scones, buttery scones, flaky scones, cake scones. Sweet or savory, round or cut into wedges. I had at least one.
But just like chocolate, I can not have enough scones. They are my favorite tea treat or at brunch time with a hot cup of coffee.
These blueberry scones have been made a few times and recently decided it was time to share the recipe with you. Because I love you and if you try these scones, you’ll love them as much as I do too.
Unlike other scone recipes I’ve tried before, today’s recipe calls for melted butter. And buttermilk. And two types of flour. One egg is also thrown in.
- Orzo Veggie Salad from Chelsea’s Messy Apron
- Fennel-Kissed Lemon Tart with Salted Hazelnut Crust from Culinary Adventures with Camilla