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Blueberry Scones
SUBMITTED BY:
LindaPinda
PHOTO BY:
FUN4REGINA
"A good basic scone recipe with blueberries added . . . yummy!!"
RECIPE RATING:
Read Reviews
(176)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
20 Min
READY IN
35 Min
Original recipe yield 12 scones
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter, chilled
1 cup fresh blueberries
3/4 cup half-and-half cream
1 egg
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!
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REVIEWS
Reviewed on Oct. 2, 2003 by
Andrew Leong
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Andrew Leong
Oct. 2, 2003
I don't understand why there are so many people giving this recipe a bad rating. True, the batter mix was wet, but what really matters is the end product, and my gosh, it was good! I discovered this recipe a few months ago, when I decided to venture into the world of baking. This was literally the third recipe I tried, and so I thought I'd follow it to the letter. I've since tried this at least half a dozen times, and only stopped cause blueberries are no longer in season here! I plop spoon sized clumps of these onto a baking sheet, and when they cook, it turns into this really soft and delicious. I happen to like my breads/pastries not too sweet, and with these, I actually taste the blueberries, not the sugar in the dough. Very highly recommended. As with other reviewers, I've successfully tried this recipe with other ingredients - choc chip, cheese bits, corn, raisins... but blueberry still rules!
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32 users found this review helpful
I don't understand why there are so many people giving this recipe a bad rating. True, the...
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Reviewed on Oct. 2, 2003 by TKEARNEY
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TKEARNEY
Oct. 2, 2003
These scones are very delicious. The only problem with the recipe is that the amount of flour should be increased until the dough is comfortable to work with, but not dry. The dough does not really need to be kneaded, just mixed well with the rubber spatula then shaped and cut.
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26 users found this review helpful
These scones are very delicious. The only problem with the recipe is that the amount of flour...
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Reviewed on Apr. 14, 2003 by N0NNYM0USE
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N0NNYM0USE
Apr. 14, 2003
Excellent recipe! I did substitute 1/2 c. plain yogurt for the 3/4 cream to lower fat and make the dough more managable. Tip: USE FROZEN BLUEBERRIES! When kneading, it will make it much easier and they aren't as prone to pop as fresh. Instead of shaping it into a round, I shaped it into a 16L x 4W x 3/4H rectangle, squared up the edges, cut it into 4 squares, and cut each square diagonally to get a more traditional scone shape. I sprinkled coarse sugar on top before putting them in the oven. They're best eaten within 24 hours of baking. I made them one night to take into the office the following morning. Rave reviews!
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25 users found this review helpful
Excellent recipe! I did substitute 1/2 c. plain yogurt for the 3/4 cream to lower fat and make...
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Reviewed on Aug. 10, 2003 by ZUFHAUS
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ZUFHAUS
Aug. 10, 2003
Yippee Yahooie! Loved this recipe - goes together quickly, and produces great results. I added a little lemon zest, and sprinkled them with sugar before baking, came out great. Scones are by nature a goopy batter, if you look at the ratio of dry ingredients to wet. Instead of dividing onto 2 balls (impossible) and then cutting into wedges (as most scone recipes call for) I always make "drop-scones", like drop biscuits, and plop heaping spoonfulls onto a greased & floured regular cookie sheet. They bake in the same amount of time, you don't have to worry about the centers of the bog rounds still being raw while the edges overcook, and you don't have to get your hands into the goopy batter. This recipe worked great even at 6000' altitude here in New Mexico. I intend to try this recipe with other fillings, too - cinnamon walnut(ooh, with a streusel topping maybe!), cranberry lemon, rosemary parmesan, and whatever other berries i can get my hands on. Highly recommended recipe!
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20 users found this review helpful
Yippee Yahooie! Loved this recipe - goes together quickly, and produces great results. I...
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Reviewed on Aug. 10, 2003 by veggigoddess
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veggigoddess
Aug. 10, 2003
These are not scones in any sense of the word. Obviously those who gave it positive reviews have never seen nor tasted a scone before. First off as another reviewer pointed out you cannot cut the dough for it's too mushy and sloppy to cut. I even added a cup more of flour and still it was un-cuttable! I needed to add a half cup more sugar to taste any sweetness at all and I don't even have a sweet tooth! Because of the sloppy, mushy dough all I could do was plop the batter in splumks on the baking sheet which needs to be greasewd by the way contrary to what the recipe submitter states. They came out looking like extremely puffed cookies and tasted below ok. This is a recipe for bread, not scones. Very poor recipe indeed!
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15 users found this review helpful
These are not scones in any sense of the word. Obviously those who gave it positive reviews...
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Reviewed on Jun. 4, 2006 by Tana
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Tana
Jun. 4, 2006
These were easy to make and so delicious! I made the following changes based on other reviews: added an extra 1/4 cup flour and also rolled the blueberries in flour. Added 1/4 c white sugar , 1 tsp vanilla, and sprinkled sugar on top of the scones. I also used cream instead of half & half. I shaped them into 4" squares and cut diagonally for triangles. I baked some right away and froze half to bake later (thawed for only a few minutes, then baked as per recipe). Delicious both ways!! This recipe is a keeper.
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13 users found this review helpful
These were easy to make and so delicious! I made the following changes based on other...
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Reviewed on Aug. 10, 2003 by JENNI0329
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JENNI0329
Aug. 10, 2003
This is the most awful recipe I've ever tried. The dough (I use that term lightly) was a sticky, mess with little to no flavor. I had to add almost twice the flour in order to form an actual dough. I added sugar, too, to make up for the lack of flavor. This recipe is great if you enjoy making messes, but if you enjoy cooking (or scones) I'd look for a different recipe.
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13 users found this review helpful
This is the most awful recipe I've ever tried. The dough (I use that term lightly) was a...
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Reviewed on Oct. 9, 2003 by
KARENTORRES
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KARENTORRES
Oct. 9, 2003
Wonderful! Only, the dough is too sticky to knead.
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11 users found this review helpful
Wonderful! Only, the dough is too sticky to knead.
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Reviewed on Aug. 10, 2003 by KARENKT
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KARENKT
Aug. 10, 2003
Excellent fresh out of the oven, but I'm still trying out various recipes until I find the perfect one.
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10 users found this review helpful
Excellent fresh out of the oven, but I'm still trying out various recipes until I find the...
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Reviewed on Apr. 14, 2003 by ROB456
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ROB456
Apr. 14, 2003
These scones are very delicious my son really loved them and so did I. I think this is a excellent recipe.
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9 users found this review helpful
These scones are very delicious my son really loved them and so did I. I think this is a...
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