My favorite pastry item, after coffee crumb cake, is blueberry scone. When I looked up the recipe for blueberry scone I wasn’t even planning on making it although on a grocery trip yesterday I bought blueberries since I had been thinking about blueberry scone. The recipe I found was so simple and I had all the ingredients I needed so I decided to whip these up for breakfast. There is something about baking pastries early in the morning – the aroma itself is a wonderful start for the day and a warm pastry for breakfast is the icing on the cake.
This recipe takes less than 10 minutes to put together and around 20 minutes to bake … perfect for weekend mornings. The original recipe is here.
Changes I made:
- I had only 1/4 cup of heavy cream so I used whole milk for the rest. However, whole milk is thinner than heavy cream and I think the consistency of my dough may have been affected by that. I could not roll the dough out and so did not get perfect triangles
- I did not have salted butter so used unsalted butter instead. I did not, however, add any extra salt