This weekend was the first we’d been at home in awhile. So of course, Saturday morning’s refrigerator contents were mostly empty. We still had good eggs and cream. No yogurt, no bread, no orange juice, no fresh blueberries…
Ah, but we did have them dried. And we had a package of dried cranberries, too. And we had a Meyer lemon or two on the counter. So we turned to our berry and lemon scone recipe post from last year, subbing the fresh blueberries for the dried ones.
And ya know what? We decided we liked the dried berries better than the fresh ones. No sticky mess, no blue and purple goo. And no stains down the front of my white pajamas.
- Don’t over-mix the batter because you’ll end up with a dry golf ball. Just mix well enough to incorporate the wet and dry ingredients.
- It’s OK to err on the side of too-much lemon zest.
Any other tips to add?!
Update from March 2012:
Source: Rustic Garden Bistro
Bistro Eats is a collection of recipes we think could work in a bistro setting, i.e. the brick and mortar Rustic Garden Bistro. Click on this category to see a snippet of what the menu may look like.