We wanted a bran muffin that didn't require a trip to the health food store.
In this episode, the test kitchen perfects two breakfast treats: blueberry scones and rich bran muffins.
Properly balancing sweet and tart makes the difference in a winning preserve.
We already knew what a blueberry scone could be—dry, crumbly, or dense. We baked over 800 scones to achieve what we knew a blueberry scone should be—rich, light, and flaky.
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