Blueberry Scones

Last weekend, Miss Yunks went to her friend Erica’s bridal shower in New Jersey.  The big day is this July and Miss Yunks is excited to be a bridesmaid for her first time at her first friend’s wedding.  For the shower weekend, she spent the night at another bridesmaid’s house and wanted to bring a baked good for the hostess.

I think scones are an excellent hostess gift when staying overnight.  They’re not overly sweet like a cupcake and I believe most people enjoy scones.  Plus, they make a great quick breakfast before heading to a bridal shower, or before a day of skiing, whatever the case may be.  I decided to make blueberry scones with a lemon glaze and searched for the best recipe.  After some research I picked Tyler Florence’s recipe for blueberry scones with lemon glaze.

I made the scones on Thursday night.  I wanted to give them plenty of time to cool before I glazed them and left for New Jersey on Friday.  For this Thursday night scone batch, I edited the recipe in that special way that I do.  Sometimes messing with a recipe works well, and sometimes it’s best to stick with what’s known to work.  But, you’ll never know until you try!  Or in your case, readers, until I try.  One of the comments posted on the recipe said more cream than is listed is necessary.  More cream sounded good to me, so I added 1 1/4 cups instead of the 1 cup.  I also added about 1 1/4 cups of blueberries instead of the 1 cup.  I never thought too many blueberries would be a bad thing.  I wanted to make mini scones, so instead of cutting one dough circle into eight slices, I made two circles and cut into 16 slices.

15-20 minutes later, I opened my oven door and saw my mini scones had expanded and some had merged together.  Others had fallen apart and had little cracks around the blueberries.  They also weren’t very scone-like.  They were moist, soft, and had a more muffin texture than a typical dry, crumbly scone.  The cream taste was very powerful.  I thought they were delicious!  But, they didn’t look like scones anymore.  I ended up giving about half the batch to BF and eating about half myself as I watched the Royal Wedding Friday morning.  Pure coincidence, I promise.  I had no interest in the Wedding until I saw it on TV and then couldn’t not watch a few minutes as I enjoyed my creamy blueberry scones.  I couldn’t stop eating the scones.  The creamy texture melted in my mouth and before I knew it, I had no more hostess gift.  I did have an upset stomach for the next 24 hours or so, though.

I made another batch and still had time to let them cool before it was time to glaze them.  The second time, I followed the ingredient list more closely, per BF’s suggestion.  I only made changes necessary based on what I had left over.  Since I used too much cream and too many blueberries the first time, I only had about 3/4 cup left of each.  To compensate, I used 1/4 cup vanilla almond milk and 1/4 cup frozen blueberries.

I ended up with eight huge and still delicious scones.

The lemon glaze added a subtle tangy edge.  The larger scones with fewer blueberries baked much better than the smaller ones.  They still weren’t the dry scones I’ve had before; they were still mostly soft and muffin-like, which I actually prefer.  The bridesmaid and her family loved the scones, claiming they were the best scones they ever tasted.  No one could stop at just one bite, or four bites.  They’re probably the best scones I’ve ever tasted too.  Thanks, Tyler Florence!

What’s your favorite hostess gift to give or to receive?