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Blueberry Scones

Reviewed: Feb. 25, 2012
I used thawed frozen blueberries, and in place of the cream I used 3/4 c. (6 oz. container) of Dannon's (could be any brand though) blueberry yogurt. The blueberry yogurt (stirred before adding) gave it a bit of a blueberry tinge and added a bit more sweetness and less fat. I'd add some coarse sugar to the tops before baking the next time, but not necessary. For those who commented on the dough being so sticky - well, it is. But flour the board before turning it out to shape it, and flour your hands before you start shaping it or before kneading it. I found mine really didn't need much kneading. Shaping it can do most of that job. It will not be like a bread dough. So although you think you have a sticky mass of nothing, it's really something! Yummy!
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