Genevieve Ko’s Easy Blueberry Cream Scones from NYT (gift link).
Is it a scone, or is it a biscuit? Doesn’t really matter, as the recipe works. It took less than 15 minutes to gather ingredients and put together the dough, portioning out the scones for an overnight retard.
I used dried, unsweetened blueberries, a bit of lemon zest, and the lowest amount of sugar called for. Making ½ recipe and using a #10 scoop, I got 4 generous portions. In the AM I brushed with cream, sprinkled with raw sugar, and baked.
Hot, tasty, scone-like-biscuity-things for breakfast! The recipe seems infinitely riff-able, and I will no doubt make it again.
