Blueberry Scone Overnight Breakfast Bake
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Easter morning is busy. Hiding eggs, finding shoes, getting everyone to the table. Assemble this the night before with blueberry lavender scones, and in the morning just slide it into the oven.
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Why this pairing works
Scones are rich and a little dry, which makes them perfect for soaking up custard overnight. They bake into a tender, puffy bake with crisp, sugary edges.
Serves 6 to 8 Prep 15 min + overnight Cook 50 min
Ingredients
- 6 to 8 Lavender Scone (Blueberry), homemade scones or day-old brioche, cut into 1-inch pieces (about 6 cups)
- 6 large eggs
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1/4 cup Lavender Maple Syrup, plus more, warmed, for serving
- 1 tsp vanilla, plus a pinch of salt
- 1 cup fresh blueberries
- 2 Tbsp Lavender Sugar, for the top
Directions
- Butter a 2-quart baking dish and spread the scone pieces and blueberries in it.
- Whisk the eggs, milk, cream, maple syrup, vanilla and salt. Pour evenly over the scones and press down gently so every piece gets soaked.
- Cover and refrigerate 8 to 12 hours.
- Heat the oven to 350°F while the dish sits on the counter 20 minutes. Sprinkle with Lavender Sugar.
- Bake 45 to 55 minutes, until puffed and golden and a knife in the center comes out clean (160°F). Rest 10 minutes and serve with warm maple syrup.
Serve it with: Lavender Ground Coffee (Blueberry)
What can you use instead of scones?
Bake a batch of our lemon lavender scones a day ahead, or use 6 cups of cubed day-old brioche, challah or croissants. If you use plain bread, add 2 extra tablespoons of maple syrup to the custard and a pinch of finely ground culinary lavender buds.
How do you know when a breakfast bake is done?
It is puffed and golden, the center no longer looks wet, and a knife in the middle comes out clean. An instant-read thermometer should read 160°F. It will sink a little as it rests.
Can you bake it the same day?
Yes. Let it soak at least 1 hour in the fridge, pressing the pieces down once or twice. Overnight soaking gives the most custardy texture.
How do you store and reheat leftovers?
Refrigerate covered up to 3 days. Reheat squares in the microwave for 45 to 60 seconds, or warm the dish at 325°F for 15 minutes.
Make it your own
- Use Classic or Apple scones and add sliced strawberries in May.
- Serve with a pot of Blueberry Lavender Coffee.
- Add a streusel of brown sugar, flour and butter before baking.
- Swirl 1/3 cup lemon curd over the top before baking.
Frequently asked questions
Can I use frozen blueberries?
Yes. Add them still frozen so they do not tint the custard.
How many does it serve?
6 to 8 as a main brunch dish, or 10 to 12 alongside eggs and fruit.
Can I double it?
Yes. Use a 9x13-inch dish and bake 55 to 65 minutes.
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