The reviewer gave this recipe 3 stars. This recipe averages a 4.15 star rating.
Reviewed: Dec. 7, 2004
These were ok...they turned out a little on the dryer side.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.15 star rating.
Reviewed: Dec. 4, 2004
I followed the recipe exactly except used frozen blueberries slightly thawed. I liked the texture but found them not to be sweet enough for my liking. will make again but with more sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Oct. 17, 2004
A winner! Need to add lots of extra flour tho. I use whole wheat pastry flour. Brush tops w/frothy egg whites, then sprinkle w/granulated sugar and rolled oats. Tips: To prevent blue batter, roll the berries in flour before adding. To easily slice into wedges, first spray knife w/cooking spray. Also spray baking sheet to ensure easy removal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Sep. 23, 2004
This recipe is so easy to put together and makes such good scones! To change it up a bit try adding raspberries :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Sep. 20, 2004
These were absolutely delicious! I wouldn't change a thing. I heated mine up in the microwave the next morning and ate them plain.
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Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA
Living In: Hermann, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Sep. 18, 2004
Was really delicious. I did add a little extra flour because I skimmed through the ratings before I baked them. They came out perfect. I RECOMMEND sprinkling granulated sugar on top to sweeten them up before or after baking like the woman who makes them at my local bakery. Mine were just as good as her and hers are good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Sep. 14, 2004
These turned out really well, but the blueberries turned the batter blue! I had to make these for a big group and everyone loved them. I susbsituted cranberries and a little orange juice for one batch and those were a big hit.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Sep. 12, 2004
Very good! Used these at a babyshower/tea and they were a big hit! I added 1/4 c. white sugar to the dough to make them a little bit sweeter. I did not knead the dough and just 'dropped' them by Tbsp.'s onto the cookie sheet...turned out great!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Aug. 29, 2004
This dough was pretty sticky- but when I shaped the rounds on the floured board, I just made sure to turn the round over to get flour on the entire surface. That made it easier to handle, and they turned out great! Next time I might add a dash of vanilla, and sprinkle white sugar on top, but really they were very good. Great with a big glass of milk or a cup of coffee!
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Cooking Level: Intermediate

Home Town: Graham, Washington, USA
Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Aug. 26, 2004
de-lish! made this the other night in less than an hour. i threw in some pureed peaches and dried cranberries. plus added cinnamon and nutmeg (a definitely add-in!). dough was sticky, but i added a little more flour and coated the rolls with flour on the outside. nice and light - moist but not greasy. excellent recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Aug. 23, 2004
This is an excellent recipe. I have never made scones before and this one looked very easy and didn't require a cookie cutter (too much work) =). I followed some else's advice to add vanilla and to hand roll out the scones- good ideas! I also added a bit of lemon peel to the mixtue and cinnamon on top before baking. My friend who adores scones thought these were excellent. More light and fluffy and tasty - not hard or crunchy exterior (like some store bought scones). I noticed other people's reaction of "very sticky" or "gooey" with the dough. If you hand roll and powder your hands very well, this isn't an issue at all. Will definately be making these again (perhaps with a few more mods - less butter, less sugar, add applesauce?... i dunno)... Thanks for an excellent recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Aug. 6, 2004
I think these were pretty good scones. The dough was really sticky though, but I didn't think to add more flour. However, when they came out of the oven, they were nice and tasted really good with scone texture. And it wasn't too sweet, which was good for me.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Aug. 3, 2004
it was sticky, but i thought it still turned out great. i made mine with fresh picked black barries.. they looked funny but tasted great:>
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Home Town: Lodi, California, USA
Living In: Pittsburg, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Jul. 25, 2004
great breakfast treat if you have extra blueberries. The dough was very sticky. So when I divided the dough in half I baked one round as the instructions said and other round I added ~1/4 cup flour and knead until the dough just became non sticky. The family taste test concluded the round with addtional flour added was the best.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Jul. 25, 2004
This was my first time making scones. I used raspberries instead of blueberries. THe dough was VERY sticky--I added more flour. Also, the scones were not as sweet as I like them--rather bland actually. I added a suger glaze after they came out of the oven which made them pretty good. Next time I will add more suger to the dough. End result was good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Jul. 25, 2004
Very easy. Dough was not too sticky at all. They were very tender and not leaden, like so many scone recipes are.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Jul. 19, 2004
I didn't find this dough too sticky or hard to work with at all, like others said. I substituted non-fat milk instead of cream, used unsalted butter, and added an extra 1/2 cup of blueberries. Perhaps that did the trick. The outcome? Very good, and tastes great with Cool-Whip!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Jul. 14, 2004
These really had a good blueberry flavor and were very easy to make. Yes, the dough was sticky, but after mixing I rolled the ball in a small amount flour, patted it down and cut it with my chef's knife. Another tip is I used my rubber spatula to mix and handle the dough and really didn't touch it with my hands except to pat it down. The only subsitution I made was using 1% milk instead of the half and half. I will be making these again the next time we have leftover blueberries ... thanks!
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Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Jun. 22, 2004
130 people have just had these BLUEBERRY SCONES,remarks; nice and moist not dried out, great flavor, very professial looking, not like the ones you get in the store. I added 1 teaspoon vanilla and knead 3/4 cup of flour carefully into dough, no problem cutting before baking. Sprinkled 1/4 cup of sugar on top before baking. GREAT RECIPE!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.15 star rating.
Reviewed: May 14, 2003
i too thought that these were more like muffins than scones. they tasted good and everyone enjoyed them on mother's day. but they're really not scones. i did use some lemon yogurt and soy milk as a substitution. the dough was sticky and impossible to cut prior to baking. i cut them about halfway through the cooking time. the egg white and sprinkled sugar on top is a must and definitely makes these muffin/scones look more professional.
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