Blueberry Scone Overnight Breakfast Bake
Easter morning is busy. Hiding eggs, finding shoes, getting everyone to the table. Assemble this the night before with blueberry lavender scones from the farm stand, and in the morning just slide it into the oven.
Easter morning is busy. Hiding eggs, finding shoes, getting everyone to the table. Assemble this the night before with blueberry lavender scones from the farm stand, 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), 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)
Make it your own
- Use Classic or Apple scones and add sliced strawberries in May.
- Serve with a pot of Blueberry Lavender Coffee.
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