I’m hesitant to say this, but I think that L has finally kicked the flu—which means that she’s eating again. Hooray! We celebrated the return of her appetite by baking up a batch of these crazy delicious muffin-tin scones for the Better Homes and Gardens food blog. They mix up in a food processor, are very low in added sugar, and are just bursting with fresh fruit flavor.
L ate two—well, she ate every part of two that was blueberry or had been touched by a blueberry—and I snuck a taste even though my pregnancy hormones are making it hard for me to digest anything related to or containing milk. I seriously love scones, with all of their buttery crispness and crunchy edges, so I couldn’t pass up the chance to taste a fresh one right from the oven. These totally didn’t disappoint and are really easy too. I am already planning to make this recipe the next time we have company for breakfast since they are one of those dishes that will impress, without stressing you out in the kitchen.
Find the full scoop on these Blueberry Cream “Scuffins” here.