Wednesday, March 12, 2008

Blueberry Scones

This recipe for delicious blueberry scones comes from America's Test Kitchen. I tried them using both raspberries and blueberries. I also sprinkled sanding sugar on top before baking for texture and sparkle. The scones were wonderfully flakey with a great buttery flavor. The raspberries added a nice tart flavor and the blueberries were mild and sweet. I'm making these again for an Easter Brunch this Sunday. Can't wait!
Tip: The raspberries added extra moisture, so when they came out of the oven they were a little doughy. They need to be baked slightly longer than the blueberry.

1 comment:

shauna said...

I had the joyous experience of eathing these flaky buttery scones during my visit to La Jolla. They are as yummy as they look!

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