At some point during the past year, scones bypassed bagels and muffins as my favorite “treat” breakfast for a lazy weekend morning. Often on my way home from the farmer’s market on Saturday mornings I would stop to pick up a blueberry scone.
Then travesty struck. I discovered that my favorite blueberry scone had an ingredient list that included sugar, corn syrup, and high fructose corn syrup. In a scone?!?! Scones hardly have any sugar in the entire batch, yet this place seemed to think a scone needed three different sweeteners?
So Panera, your scones have been banished from my breakfast menu forever.
That presented a slight problem though. The biggest reason I liked stopping for a scone was so I could get just one. I don’t want a big batch of scones, they really aren’t any good the second day (or third, or fourth…). I decided to roll out my dough, cut my scones, and wrap each individually in plastic wrap. They are all now happily residing in my freezer, so I can bake them off on weekend mornings when I need my fix.
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