Blueberry Scones

The weather can’t seem to make up its mind today. Its general theme, though, is snowy, windy, and gross.

It’s the perfect day to stay inside and putter around the kitchen. Let’s make scones!

Scones need not be high maintenance. They need not be dense or bland. They need not be dunked in a pot coffee or doused in cream in order to be made palatable. If you don’t believe me, you need to try these scones. The recipe belongs to Cooks Illustrated, and it is spot on. Don’t get scared away by the list of instructions, they’re just thorough, not difficult.

Feel free to swap out blueberries for raspberries, (diced) strawberries, or black berries. Whatever you choose, just make sure that they are frozen.

Before you get started, read this recipe and watch this video. Both are highly informative and take the mystery out of this venture. The only change that I made to the recipe is to shred your butter first, then freeze it. Not the other way around (as the recipe and video direct). This gem of knowledge comes directly from the owner of my favorite, local bakery.

Not counting butter and fruit freezing time, this recipe takes maybe 40 minutes from start to finish, including baking time. Well worth it!


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