Though my baking has improved slightly over the last year that I’ve been married, I’m still not one to turn away a box recipe. You know, the kind where all you have to do is add water or at most an egg. Especially when what I’m attempting to make is scones. Their make-up or “DNA” if you will baffles me from the get-go. They’re hard, but soft, and triangular for pete’s sake. This was very unchartered territory for me, but because people who make boxed recipes really have it down, even I was successful at these blueberry delights.
Again, while everyone is getting excited about fall, I’m trying to hold on to the last bits of summer. Time moves fast enough on it’s own (spoken like a true woman who has a birthday coming up and for the first time is not too excited about it).
When I saw this bag recipe for wild blueberry scones, I knew I could use the last of our summer blueberries to make them extra berry-licious and have them in the mornings to come paired with coffee. I added a bit of raw brown sugar to the tops as well to make them extra sweet. Have you ever made scones from scratch? If so I applaud you and please send me the recipe. Thanks so much for reading..