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  • Lucia Borzillo

Blueberry Scone Cake

Yes, a scone cake. The aroma filled the air. Chris came upstairs to investigate the source of the aroma.

I found this recipe on Paula's Gluten Free Site. I did not make these gluten-free.

The baking time was 20 to 25 minutes. I baked them for just 20 and they were done. I should have checked them at 15 or 18 minutes. When we cut into it this morning it tasted a little dry. They look and smell fantastic, even after resting overnight, but I think they would be best eaten with a little cream cheese or maybe blueberry jam.

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