Thursday, January 14, 2010

Berry Scones

This recipe for delicious blueberry scones comes from America's Test Kitchen. I made one batch with raspberries and one with 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.

These do take a bit of work, but are very tasty and worth the effort.

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.

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