I feel a bit bad posting this one during the middle of August, after most of blueberry season is long-gone. Alas, I struggled with what to say about this one. It is so straightforward and delicious. As long as you follow the instructions, you can’t go wrong at all.
Turns out I made this recipe the same evening as the Peach Nutmeg Scones. Both recipes took so little time that it was very easy to wrap up both in an evening. This so happened to be just in time for the brunch picnic the next morning.
I really like the texture of these. The are a little more crumby than the Peach Nutmeg Scones but equally tasty. The lemon zest adds to the summer-y feel of these scones as well. I think it was a perfect addition to the picnic. I also think that the two types of sweet scones were different enough that you could easily have one of each.
Of the few that were leftover, I was able to freeze them and reheat them in my toaster oven at 350F for ten minutes. They made for a quick, simple breakfast.
Food For Me 