Scone Bake Off

The homies have been enthusiastic about Tartine's currant scones. But there's a new kid on the block: America's Test Kitchen has been gushing about an incredible blueberry scone recipe. I had to try it. I like the idea of using frozen, grated butter and folding the dough like you would for croissants or puff pastry. I didn't have fresh blueberries on hand, so resorted to frozen, wild blues. Unfortunately, mine had become ice-encrusted in the freezer, so I had to defrost, clean, and then re-freeze them, which was a pain. I was concerned that the blueberries would just seep out the sides, but they didn't. They came out beautiful, smelled great, and tasted very good. Moist and cakey, like a great blueberry muffin. But not quite what I want in a scone, so it's back to Tartine for me.