[Photo: Shuna Lydon]

I have a thing for foresty flavors. If a tea is described as mossy; if pine needles are infused into a custard; if gnomes built their homes and hung their tall red felt hats there, I'm in. While making a California Bay Laurel leaf pastry cream and blueberry compote for a filled doughnut, I discovered the blueberry's affinity with piney flavors. At Peels, where I'm the pastry chef, we offer seasonal herb, fruit and vegetable monthly-changing sweet and savory scones. Cornmeal offers great textural juxtaposition, as well as an obvious seasonal pairing. On the East Coast there's no better berry to dedicate late summer bakery offerings to than our prized blueberries.

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Blueberry, Juniper, and Cornmeal Drop Scones »