It’s no secret that I love sweet scones. They are hearty, bready, and all around delicious. I’ve featured two sweet scones on my blog back in November (Pumpkin Scones with Spiced Glaze and Blueberry Scones). Both were a hit, and definitely on the “must repeat” list. However, scones are too delicious to only be sweet. So for this week’s soup, I wanted to make a delicious savory scone to go with it. Because what’s a soup without a hearty piece of bread for dipping?
If you have read some of my other posts, you know I love breakfast pastries. It’s one of the few times you can get away with having dessert for breakfast. I have realized not everyone loves super sweet pastries first thing in the morning. Shame on them, I know. But alas, I am occasionally one of those people. So, I wanted to make a lightly sweet breakfast pastry anyone could enjoy. I have attempted with outrageous success the Pumpkin Scones with Spiced Glaze, and now comes the next scone: blueberry.