In the effort to get caught up previous recipes ... here is another one. Almond Blueberry Scones.
I made these on my first vacation day in December for some of the girls that I work with. See they were all still working hard, while I was wearing leggings and going to a spin class. I literally wouldn't be able to do my job without them so the obvious next step is a batch of "thank you scones". Right?
Scones are my go-to baked good for sharing. They travel really well, are easily customizable for the season or occasion, and are already portioned out for serving sizes. For reference, here are the other types of scones I've made:
- pancetta parmesan and rosemary
- lavender blueberry
- lemon lavender scones (take 1 and take 2)
- For what it's worth, I'm pretty positive that I also made a raspberry scone but clearly never wrote about it. Weird.
These scones were pretty amazing although I think I could have used a bit more flour in the mix. These babies got a bit flat during the baking process. So while they still tasted delicious, they did not have the volume of previous attempts. Oddly enough, the last time I baked for coworkers I made blueberry almond loaf bites... so the ingredients were crazy similar. Whoops.