Reviewed: Mar. 10, 2008

Um... these were kind of 'meh'. Maybe I shouldn't have subbed sour cream for the cream (I didn't have any cream on hand) ...

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mayura

Cooking Level: Intermediate

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Reviewed: Feb. 29, 2008

sticky dough, but great end product- try a little bit of orange or lemon zest with the blueberries. it gives a nice twist.

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foodlover

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Moscow, Moscow (Federal City), Russia

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Reviewed: Feb. 24, 2008

I had difficulty with these. I used heavy cream instead of half and half (what I had on hand), but I did use frozen blueberries. The batter wasn't terribly wet, but I did have a horrible time getting everything well mixed. I couldn't figure out what was going wrong (never had this problem before) and I ended up kneading so much just to get a decent mix that the blueberries still burst and my hands froze. In the end the taste was good, but it's not something I would make for consumption outside the house, on account of the very messy appearance. In making again I think I will have to rely on my mixer.

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SemantiTheft

Cooking Level: Expert

Home Town: North Baltimore, Ohio, USA

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Reviewed: Feb. 9, 2008

The blueberry scones turned out GREAT! Even though the dough was really sticky, it came out all round and pretty. Thanks a bunch for the recipe!

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montblanc

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Reviewed: Jan. 29, 2008

These are just like the one's from my favorite coffee shop. I sprinkled them with 'sugar in the raw' before baking. Excellent!

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my2funsons

Cooking Level: Expert

Home Town: Umatilla, Oregon, USA

Living In: Newberg, Oregon, USA

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Reviewed: Jan. 20, 2008

Quick and easy, even though I didn't have all the ingredients on hand. Used milk instead of cream, and divided the batter - did 1/2 with frozen raspberries and the other with fresh OJ and rind. Both were nice, not too sweet. Added a splash of vanilla. Roomies loved them.

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MANDIAPPAN

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Reviewed: Jan. 15, 2008

I love this recipe but I have changed it a bit , used orange juice for the liguid with 1/4 yogourt and cranberries, also added kumults flour 1/2 to the amount of flour shown

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csullbishop

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Reviewed: Dec. 5, 2007

The dough was very difficult to work with and they didn't have much sweetness at all.

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CrystalGayle

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 27, 2007

I just bit into the ones i made and they are DELICIOUS! MMMm! They look picture perfect too! This one's a keeper! Remember though, don't let the blueberrys get too old or else they'll be smooshy!

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Narule

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2007

I still like Grandma Johnsons scones the best. Anyway, just made these. The dough was a bit wet, as others have said, but I floured my hands for each scone which made it workable. I also used frozen blueberries, some broke, most were intact. The result was alright, but not sweet or buttery enough for me. I think I would top them with a sugar glaze, but that's preference. It just seems like there is something missing. Some like it more plain, others more sweet. The scones are nice and soft with a crunchy edge. I gave this a four, but prob. won't make it again unless my friends and family like them. Thank you.

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Jutta

Cooking Level: Expert

Living In: Roanoke, Virginia, USA

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Reviewed: Oct. 22, 2007

These scones were really good right out of the oven but got that stale taste and texture by the end of the day which is why I give them only three stars. They were also very fluffy and light which is not what I want a scone to be. Think of these more as blue berry biscuits.

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meg

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Reviewed: Oct. 5, 2007

I have NO idea where I went wrong with this recipe. They tasted ok but when they say blueberry they mean BLUE berry. My scones turned out blue! I used frozen blueberries as suggested by another user so that that wouldn't happen. My boyfriend still ate them, actually they didn't even last 2 days, but willing to give these another go in the near future as I am living with a scone freak.

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foodbabe

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Burnaby, British Columbia, Canada

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Reviewed: Oct. 2, 2007

These are very easy to make and soft and yummy. I used heavy whipping cream and doubled the brown sugar. I used fresh blueberries and they didn't break up. This recipe is for drop scones, but that's easier anyway.

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Sep. 3, 2007

Elaine K. These are very very good. Could use a touch more sugar though, I didn't have half and half but used fat free milk and they were very tasty. I made a double batch to take on vacation. Hope our friends will like them.

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cuisinequeen2

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Browns Mills, New Jersey, USA

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Reviewed: Aug. 31, 2007

Asbolutely fantastic recipe!!!! I use it as a base recipe for all my scones. I substitute blueberries with raspberries, chopped fresh cranberries, or any other small fruit. Also, I use whole wheat flour (Robin Hood brand) to increase the fiber content. If I don't have half/half cream I use half 35% cream and halk milk

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JM from Mtl

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Reviewed: Aug. 30, 2007

i don't generally like scones, but these are AMAZING! i didn't have any cream or half&half on hand so i used 1/2 cup regular milk and 6 oz of blueberry yogurt. these are my favorite so far!

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shawna

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Reviewed: Aug. 8, 2007

very good!!

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CAROLINE1919

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Reviewed: Aug. 6, 2007

Very good scone recipe. I made a few changes the second time I made them. Add 1/2 Cup more flour, and mix in the blueberries after you add the wet ingredients. This makes it much easier to handle.

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Nicole

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Reviewed: Aug. 1, 2007

So, I followed this recipe exactly..and the batter did end up being a bit wet and lump. I feel like the baking powder that they ask for is wayyy too much. It makes them taste salt, but not unbearable. This is my first time cooking it, so I'll try out some new things next time (ie more flour and less baking powder)

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