After making Blueberry Cobbler for Two, I had just enough blueberries leftover to try the Blueberry Scone recipe in my new America’s Test Kitchen Family Baking Book (A Christmas gift, thanks Steve and Donna!).
Since the recipe was pretty involved (freezing butter, grating butter, rolling out dough, chilling the dough, rolling out the dough some more), I mixed these up yesterday and just refrigerated them overnight. Popped ’em in the oven at 5 this morning and they were ready for my hubby to take on his drive to work at 6.
Of course, I saved a couple for myself to enjoy when I finally rolled out of bed around 9. Yum!