Some of my favorite recipes during shelter in place come from bakeries that I’ve visited or would like to visit. In lieu of serving customers, many bakeries are posting recipes for popular menu items on social media. These blueberry cornmeal scones from Sister Pie bakery in Detroit are a perfect example.

I saw the recipe on Eater yesterday after they wrote an article about how the bakery posted the recipe on Instagram. I immediately knew I had to make them. I love cornmeal in baking because it gives pastries a hearty, reassuring cornbread taste and some crunch. It’s good to have multiple textures going in most dishes but especially baked goods. No one wants a mushy scone.

These scones are basically like cornbread with a scone snuck in, but I’m totally okay with that. They have juicy blueberries scattered in, plenty of butter and sugar, and a touch of heavy cream to bind everything together.

My favorite part of making these scones was actually the labor-intensive process. Okay, you’re probably thinking to yourself right now, shelter in place is really getting to her. But seriously, making scones the old-fashioned way is fun and less stressful than taking out a food processor and stand mixer. You basically need two tools: your hands. You also probably need a big bowl and a bench scraper and pastry cutter, but those are good investments for any baker, anyway.

I was a little worried about how they would turn it, but luckily, the recipe from Sister Pie is very thorough. It even tells you what kind of pressure to use when you’re forming your dough. It’s approachable enough for any baker, even if you’ve never made scones before.

I had a scone fresh out of the oven and then I had another one this morning for breakfast with a pot of tea. My boyfriend has basically been eating them nonstop which is pretty par-for-the-course with whatever I make, but the faster something goes, the more I know he likes it.

Here’s a song to get you started on your blueberry cornmeal scone journey.