Summer is in full swing, and among other wonderful things, that means fresh berries. Mom, who lives upstate, generously brought me about three pints of blueberries (that she hand-picked) and I used it as an opportunity to try a couple new recipes.
First, I made blueberry oatmeal muffins from a recipe I found at My Recipes.
The lemon zest adds a nice fresh flavor and the buttermilk contributes to its wonderful, moist texture. While the muffins came out nice – light, moist and flavorful – the recipe called for cinnamon which I would eliminate next time. While I love cinnamon (and the muffins with it aren’t bad) it’s more of a fall/winter spice to me and prevented to deliver the summer-time muffin I was hoping for.
Next, I was on to scones. Using an Alton Brown recipe that got great reviews, I made these delicious treats.
For the scones, I wouldn’t change a thing and they really came out lovely. Light, sweet (but not too sweet), slightly creamy and bursting with berry goodness; I would certainly make these again. We enjoyed the scones with my homemade ricotta and it may have been even nicer than clotted cream.
I have a bit of the berries left, but think I’ll save them for snacking, as we have quite the lot of baked goods at home, including banana cookies, too.