i seem to throw them into all sorts of things… ice cream, pies, salads. but i’ve always been a sucker for a scone. the best of both a biscuit and a muffin, scones are baked with butter and sugar. somehow they make a simple breakfast feel a little fancier.
one of my favorite things about this time of year is that berries are everywhere. and because they’re in season, you don’t have to spend six dollars on a scant cupful. here in virginia, we’re surrounded by orchards and fruit farms where we can grab a bushel and pick for ourselves. delightful.
this one’s also based on ruhlman’s ratio, a smart way to prepare any baked good, similar to the maple oat nut version i made last month.