With the blueberries in abundance at my local farmers’ markets, despite the typical grey and chilly San Francisco Summer in full swing, it’s the perfect time for baking blueberry scones. I like mine unsweetened and unadorned, like this one above, showcasing how the blueberries explode in a burst of deliciousness.
For those of you who like your baked treats a little sweeter, you can lightly dust their tops with sugar before you pop them into the oven, as I did here with these beauties. Best served hot from the oven, but will last about two days in an airtight container. Serve plain, or with butter or clotted cream, and a cup of tea. Don’t forget the tea!