Earlier last year, I posted to Immaculate Baking to let them know that I love their products and that I’ve used their crescent rolls to make a few different dishes (including Vegan Wellingtons and these yummy dessert wraps). They were so pleased to hear that they sent me a book of coupons, which allowed me to pick up some of their other items.
I’m not a huge fan of Pillsbury-esque quick breakfast solutions; I’m a strong believer in taking the time and effort into making baked goods, so you at least burn some calories doing it. However, the Immaculate Baking Blueberry Scones were a great alternative to lengthy breakfast preparation a couple days after Christmas when we had an out-of-town friend stay at our house. We were all beat from the holidays and nobody wanted to make anything, so I preheated the oven, opened the tube, and plopped the scones on a baking tray.
It’s really that easy. The scones are already perforated, so you don’t have to worry about cutting them to the right size. They’ll puff up and get golden brown in the oven, and they taste great. I’m not really into those dry, stale scones you buy at bakeries, so I liked these softer and airier scones much better anyway. We served them with a little bit of Earth Balance and some fruit. Deelish!
One other note: The label does say “may contain milk” but I didn’t have an issue with them. If you have an extreme milk allergy, steer clear, but outside of that you should be fine.