Blueberry scones and all scones are wonderful year-round!
Whipped up in minutes and full of flavor. I make them with spelt, my grain of choice for baking absolutely everything, but you will find them totally adaptable to Gluten-Free.
All the ingredients that go in my blueberry scones are so healthy it is OK even to have them for breakfast without any guilt!
If you happen, as I always do, to have frequent unseasonable and uncontrollable yens for blueberry scones, cake or muffins, simply use frozen blueberries!
Frozen blueberries rule!
Look for the blueberries marked IQF (individually quick frozen) or IFF (individually flash frozen). This means that the berries (or any other fruit, or vegetable, whole small fruit or larger fruit cut in chunks) are first frozen very briefly in one layer, then conditioned into their final packaging. The step of freezing them individually before freezing them en masse affords you the opportunity of taking out only the amount of berries you need (perfect for smoothies and fruit sauces), saving the rest for next time; it also means they won’t make a mess and turn your whole batter purple. Simply leave them in the freezer until the minute you need to fold them into your batter; they have ample time to thaw during baking.