Berries.
Let whatever beautiful images, smells and tastes that that word conjures up take over you for a moment.
Berries have got to be one of my favorite fruits and I’m learning even more this summer that when they come from local farms, they are ten times better.
Although they’re fantastic just popped into your mouth fresh, they also bring a bright, sweet flavor to a myriad of baked goods.
When you’re not putting your berries in cobblers and pies, you should really be putting them in scones.
Scones are one of my favorite comforting baked goods because they’re a blank slate for so many flavors, they can be eaten anytime of the day and they make me feel just a wee British.
This Blueberry Scone recipe is quite simple and really highlights the blueberries with the addition of a little lemon zest and a little almond extract. And I’m still loving using 1/2 whole wheat flour in my baking recipes. If you haven’t tried it yet, you really should (but if all you have is all-purpose, that’s fine, too).
Get the freshest and bluest blueberries you can find and throw them into a batch of these scones and share them with someone you love.
