Fresh Georgia blueberries are back in season. I really enjoy these berries and when I saw the recipe in the June 2009 issue of Martha Stewart Living – well, I couldn’t resist trying some.
I did change the recipe around some, but I think the result was good.
My pantry was lacking cake flour, so I substituted whole wheat flour for 1/4 cup of the flour. I thought this might make a heavier textured scone, but that was not the case.
The dough was quite moist and as suggested I tried to handle the dough as little as possible.
Most of the time I don’t sprinkle sugar on the tops of my unbaked scones and this time I didn’t even use an egg wash. The scones are rather large since I cut eight wedges, instead of twelve. Sorry about the ugly baking stone, but the Pampered Chef Company will tell you that the darker they get, the better.
My grandson and I did a taste test and he said they are really good. I must agree. These scones have a very nice flavor and a light texture and of course they are moist because of the juicy blueberries. Isn’t it great when you try a new recipe and it turns out to be a keeper.
11 comments:
I cut that recipe out also - but haven't made them yet -yours look incredible!
Thanks for the nice comment you left about my garden flowers mosaic.
I see you are a scone baker. I have been on a quest to find the perfect scone. I just did a post on Foodie Friday on my cinnamon raisin scones. These are my favorite so far. I'll have to try the blueberry scones. My recipe is very sticky, too and I just press them into a round right on the baking sheet and cut them in wedges without separating apart. I was afraid they would be doughy in the middle, but they weren't. Another recipe, I saw where they recommended cuting them into squares and then cuting them diagonally. I think I'll try that. They shouldn't be as big that way.
Yummy, I'm coming over, is the teapot on? xx
I am such a blueberry fan and adding them to scones is tricky. Raspberries are the same way. But there is nothing quite as delicious as a warm blueberry scone. I'm so glad they turned out so good.
Now where is my magazine. They look very good and I have plenty of blueberries. Yummm!
I'm just impressed that you cut them out yourself and they are so PERFECT looking! I have to use a scone pan to get mine to look anywhere near this good!
Oh that recipe seems perfect! I would love to cut EVERYTHING out from Martha´s magazines but they cannot be bought here in Finland (at least not in this teeny hometown of mine). They seem lovely, though.
Have a happy Friday!
Yours,
Mia
Yum - they look delicious! I love anything with blueberries.
How yummy looking! I bet the smell was divine too as they baked!
Your baking stone just looks like it's been used...the sign of a true baker! :)
I will be whipping up those scones for sure! I love to hear a recipe is good before I make it! YUM!
Oh, yum! These look so delish!
Katherine
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