Reviewed: Aug. 26, 2010

These were absolutely delicious! I didn't pre-sift the flour beforehand, so that extra little bit was enough to give the correct texture. I used old fashioned brown sugar and dusted them with white sugar prior to baking. This is my new favorite blueberry scone recipe!

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rinaliz

Reviewed: Aug. 23, 2010

Not exactly what I was looking for. I wish they were a little sweeter.

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Reviewer:

for the love of CHOCOLAT...

Cooking Level: Expert

Living In: Midland, Texas, USA

Reviewed: Aug. 19, 2010

These scones are very delicious. The dough was perfect for me. I wonder if people had trouble with the dough being too soft or wet live in warmer and more humid climates or didn't keep the dough chilled. The amount of the sugar is probably OK for store-bought blueberries. If you are used to very sweet baked goods, you need extra sugar. I used wild blueberries and they were too sour, so I added sugar glaze.

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momochoo

Cooking Level: Intermediate

Reviewed: Aug. 18, 2010

It's all right. It did need more flour, but with more flower came more of a cakey taste and it overpowered the taste of the berries. So I was left with no choice but to add a glaze that I made up from the top of my head. There too wet and don't have enough sweetness to them. Definitely use frozen berries, brush the tops with some melted butter and some sugar in the raw for a second attempt. It's a good starting point recipe but needs tweaking.

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Alicia

Reviewed: Aug. 15, 2010

I doubled the blueberries, and didn't use any butter (the directions didn't say when to add it, so I didn't), yet still amazing since we ate them right out of the oven. They are not very sweet at all, which I liked. Also, I made them as drop cookies, the dough is too sticky to use any other way.

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Reviewer:

sarans93

Reviewed: Aug. 12, 2010

These were delicious! Scones aren't suppose to be sweet, therefore the raters who gave it poor scores for lack of sweetness don't understand how a scone is suppose to taste. These tasted just like the scones I use to eat in London. Yes, they were a bit sticky when I spooned them on to the baking sheet, but it wasn't a mess as some described. I did use non fat greek yogurt in place of the half and half since I had the yogurt and not half and half. I did not use salt. I also cut the recipe in half using a small size egg.

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Reviewer:

amy

Reviewed: Aug. 1, 2010

These were delicious! I added a little extra brown sugar because I like a sweet scone. The dough was wet, so you can't really shape them, just dollup them on the baking sheet...but YUM!

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lostahh

Reviewed: Jul. 29, 2010

These worried me because it was so sticky but I went through with baking and they were quite good. They did need a little sweetening so I dusted with powered sugar.....yum

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texrageous

Cooking Level: Intermediate

Reviewed: Jul. 23, 2010

Good recipe depending on what you are looking for. These are very moist and good, but I was looking for scones that aren't so moist, like the ones at GlenLaurel Inn in Hocking Hills. There is no way these can be rolled out, I dropped them them on the cookie sheet like drop biscuits and then shaped them. They were a hit with my family, just not exactly what I was looking for.

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ripken08

Reviewed: Jul. 21, 2010

These scones were a big hit. I did not have the problem of the dough being too moist. It was quite dry actually and came together perfectly. I followed the recipe very closely!! I also did not grease my baking sheet and they came off perfectly!! Easy to cut and after about 25 mins of baking they were done just right! :)

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