A Valentine's Day Breakfast Board

This Valentine's Day, a brand-new arrival in our kitchen is setting the scene for a sweet breakfast for two. Our Teak Heart Serving Board is just the right size for a pair of freshly-baked blueberry scones, served warm with butter and homemade fig spread. We recently stopped in at Styer's Garden Cafe to get the recipe from Chef Ryan Bloome—and sample a scone or two ourselves!

Blueberry Scones
280g all purpose flour
37g sugar
9g baking powder
1g kosher salt
153g butter, cubed and chilled
140g milk (plus a small amount for egg wash)
2 eggs (1 for egg wash)
2g vanilla extract
75g dried blueberries
Raw sugar (for dusting)

In a large bowl, combine all dry ingredients and mix well. In a separate bowl, combine all wet ingredients except butter. Incorporate cubed butter into dry ingredients by pinching with your fingers until a shaggy dough is formed, working quickly so the butter isn't warmed by your hands. Mix the wet ingredients into the dry ingredients and knead until the dough just comes together (do not overwork). Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. Roll the dough out to about 1.5-2" thick and cut out scones as desired. Make an egg wash of equal parts egg and milk and coat scones. Dust with raw sugar. Bake at 375°F for 15-18 minutes, turning halfway.

Fig Spread
100g dried figs
1/2 cup water
1/2 cup sugar
1/4 teaspoon vanilla paste or extract
Juice of half a lemon

Combine all ingredients in a sauce pot and cook on low until figs are soft. Puree with a stick blender, or simply mash with a fork for a more rustic spread.