For the milk issue: Often in scone recipes the milk measurement is less of an exact measurement and more of a "you can use up to" 3/4 cup milk. You add milk until the dry ingredients just pull together.
Needs some revision--either less milk or more flour! They are rather dry. I made these with crisp peaches and the peach flavor seemed "lost". As I've made these with honey and whole wheat flour instead of sugar and white flour I've really liked these! I've been using fresh dewberries to replace the blueberries. I now know that this is a great recipe!
I've made this recipe twice. I discovered that I need more flour.
I absolutely LOVE these scones. I must admit I cheated by giving the recipe to my mother and asked her to make it. She has made it several times for me and it is still my favorite breakfast food. Not too sweet and warmed up with a pat of butter makes it perfect with a cup of coffee!
These were good I did make a couple changes. I used whole wheat pastry flour and I added a little bit of brown sugar. Also left out the pecans and after the milk wash I sprinkled a little white sugar on top. I was kind of surprised but my boyfriend enjoyed them:)
this was a good recipe. I added 2 tbls of honey a tsp of vanilla cinnamon nutmeg and a pinch a salt.
It was good but not quite what I was looking for in a scone. My family on the other hand inhaled them! Thanks Sarah!
These scones are very hearty. I also found that there was too much milk. I would cut back to 1/4 cup if using blueberries as they add some additional moisture. Not too sweet. Good and hearty.
I took others advice and added milk just until the dough combined; it was less than 3/4 cup. I didn't have fresh or frozen berries so soaked some dry ones in warm water for 30 minutes. I was completely happy with the resulting scones. They were much more moist than I expected scones to be. My husband thought they were great. I wouldn't mind them with slightly less sugar but my husband disagreed - sweetness is entirely a matter of taste!
