I have never liked scones from coffee shops. They are just too dry. But I am game to try making things on my own before saying I don't like something across the board (another good example of this would be biscotti). I was intimidated by scones at first. Oh, the dough seemed easy enough. I mean, I've been making biscuits since before I could drive, and its really just a modified biscuit dough (or are biscuits a modified scone dough? hmm... ). But I (wrongly) believed you needed a special pan to make scones. After a little reading, I found out that you don't need a special pan at all. The Barefoot Contessa uses a fluted cookie cutter and then a knife to divide it into triangles, but really just a knife will do it as long as (like me) you're not too fussy about their shape. The first time I made these blueberry scones was Thanksgiving morning. We ate them warm with tea. And then room temperature in the afternoon as a snack. Dan was in Starbucks later that same day comparing notes with some random guy about all the good food their girlfriends had cooked recently. The scones pushed Dan's list over the top so he won the "I'm more spoiled than you" contest. Haha. (he has been requesting that I make these again ever since).
I made a dozen flaky and tender scones and took half of them with me for breakfast with my girl friend. They were the perfect accompaniment to the frittata and tea. The other half dozen made their way to Dan's house... there was much rejoicing.
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