Ok, ok, ok… I get it, scones aren’t really made for a football weekend, but it was a great way to kickoff the kickoff! Last week, I made a Blueberry French Toast Casserole for work and had some extra blueberries left over… a.ka. I bought too much at the store because I suck at portion control. Luckily, these blueberries were still good! I thought it’d be a nice treat for my husband and I to have some homemade scones. I scoured Pinterest for a hot minute and found this amazing recipe from Baker by Nature that incorporated everything I had left over in my fridge.
This was my first time attempting scones, and had a couple of revelations from making this recipe:
- I never thought ricotta would make the scones so soft and chewy on the inside
- Egg wash was key to give the outside the crunch it needs
- I skipped the lemon because I was too lazy to go to the store – I bet the lemon drizzle would take these to a whole new level
- My mixture was crumbly (this is what you want) – to make it easier to shape it into an 8″ round with the same thickness, I wrapped my dough in plastic wrap and slowly started pushing the dough out and then cut it… IDK if this is PC but it worked and helped all my scones comes out to be the same thickness!
I can’t wait to try to make this with other berries! Do you guys have any foolproof scone recipes? Holla at me!