Two friends, miles apart, who love to bake!
My name is Stephanie and I have a problem. I buy things in season in bulk, then freeze them…and then never use them. And now my freezer is FULL! Between hatch green chiles, rhubarb, huckleberries, zucchini, homemade pesto and brown bananas I have no room …
When I was in middle school there was a locally owned coffee shop across the street, Plantation Coffee, that we used to go to all the time, especially when my grandparents would pick us up. They had the best blueberry scones! In fact, I have …
Well I guess Stephanie and I are both in a lemon and fruit mood. Steph posted the most amazing Fresh Lemon Strawberry Muffins on Monday and today I bring you Blueberry Scones with a Lemon Glaze. If you couldn’t tell, we are both looking forward to warmer, spring-ier weather!
I’ve tried make scones twice before and both times it was an epic fail. The first time I made blueberry scones I used whole wheat flour. Big mistake. Not good. It was one of those scones that you kept picking at thinking you were going to like but then the after taste kicked in and it was like nope, these are not going to cut it. Into the trash they went.