I know I’ve probably said this before, but I love breakfast. You can make the most yummiest things for breakfast. And in this case, I got to have a blueberry scone for breakfast. A couple weeks ago I made this blueberry almond scone. The reason I didn’t blog about it? The scones enlarged twice as big as they were supposed to (they were about the size of my face) and they weren’t picture-worthy. But, they were delicious. After I made these amazing tasting scones (seriously, they were so good) I’ve been on a hunt to find more scone recipes. I’ve heard these are the bomb (not that I've made them) and these scones looked really good, too. I ended up finding a blueberry scone, courtesy of Indigo Scones mainly because it looked really really easy. Last time I made scones, it was 3-hours of me mixing together butter and flour (FYI I didn’t have a pastry cutter). Anyways, I made them gluten-free by using a GF flour blend and it worked out great! Making these scones is really easy, until you get to the folding up of the scones. It's a little tricky but totally worth it! I (and my family) gobbled these scones up in a few days. You can put the scones in the freezer for up to 4 days. You can find the recipe here
Eat up!
Lydia
Eat up!
Lydia