Scones are one of the few pastries that elicit strong opinions from people and I think that’s because they’re deceptively tricky to get right. For years, my husband equated eating one to filling his mouth with sawdust (he’s big on hyperbole), but he eventually came around once he tried the sour cherry and buttermilk version from Sycamore Kitchen. He’s now a true convert, so I recently baked up this batch of blueberry scones for a weekend brunch. As usual, the Cook’s Illustratedrecipe was flawless, turning out rich and flakey cakes, highlighted by sweet berries, that are just coming into season.
And if you’re in the mood for scone overload, here are my older posts featuring Cranberry Orange, Cheddar Dill, Maple Oatmeal, and Strawberry Buttermilk scones.
