Light and tender scones, bursting with blueberries and the fresh taste of lemon. The optional lemon glaze takes these over the top.
Delicious. Easy to make up to the point of rolling them out. Even with floured hands the dough was very sticky and stuck to everything. After they were finished baking they looked great but they do fall apart very easily. They do, however, taste very good. I was expecting a more crunchy texture and these came out almost cakey inside. Had I realized this, I might have chosen a different recipe. These are good, just not the hard cookie-type scone I was expecting.
Read MoreI think the cooking temperature is too high butter burns at 350... these scones I made them 2 times and the butter melted and the bottoms burn, if you do a lower temp for longer it doesn't burn
Read More Delicious. Easy to make up to the point of rolling them out. Even with floured hands the dough was very sticky and stuck to everything. After they were finished baking they looked great but they do fall apart very easily. They do, however, taste very good. I was expecting a more crunchy texture and these came out almost cakey inside. Had I realized this, I might have chosen a different recipe. These are good, just not the hard cookie-type scone I was expecting.
I barely stirred the dough after putting in the liquid and then slightly kneaded it on my cutting board and pressed onto a square about inch thick. I cut into 24 small triangles and baked for 17 minutes. This made perfect tea size snack scones.
Followed the recipe exactly, I must have pressed the dough out too thin because I ended up with 12 scones. They are light and fluffy and flavorful, the glaze makes them sweet and I almost like them better without it! The dough is sticky but I didn't find it too hard to work with
They were light and rose much better than some others I tried, but 20 minutes at 400 and the bottoms burned. I'd probably try 350-375 next time.
No changes. They are wonderful, light and delicious. I'm making another batch to take to a friend. THANK YOU!!!
I think the cooking temperature is too high butter burns at 350... these scones I made them 2 times and the butter melted and the bottoms burn, if you do a lower temp for longer it doesn't burn
I didn't know how to rate these since I haven't yet made them, but they sound yummy. I do have a question tho - since I don't use a food processor, can this be made successfully by just using a regular mixer?
This is a great recipe. I love the crunchiness of the top with the brushed cream for baking. The inside is light and fluffy. Baking during Covid 19 pandemic meant modifying with ingredients on hand...sub with dry blueberries and plain greek yogurt instead of cream. This is a keeper!!
These had the perfect balance of lemon and blueberry. They were super soft, and had a perfect texture, and the glaze was perfect! I kept going back for more!
There are wonderful scones. Great texture and flavour. Better than “Cobs”!! Made with ingredients as listed with the exception of using light cream instead of heavy cream - that was what I had in the fridge. And I did not use a food processor- I cut in the butter using a pastry blender. To answer someone else’s question about using a mixer: this would ruin the texture. Will make this again. We love the flavour combo of lemon and blueberry.
