Blueberry scones

Ingredients

• 4 cups all-purpose flour


• 6 tablespoons sugar


• 4-1/2 teaspoons baking powder


• 1/2 teaspoon salt


• 1/2 cup plus 2 tablespoons cold butter


• 2 large eggs, room temperature


• 3/4 cup plus 2 tablespoons whole milk, div > View Recipe

Directions

• In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.


• Divide the dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.

Editor's Note

Nutrition Facts

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Reviews

Scones were very dry and fell apart when we ate them

The reviews calling this recipe too dry are right! There's not even enough milk to hold the dough together. This is more like flour with wet spots in it. This dough was completely unusable and went into the trash.

Amazing quick easy scones I’ve made with blueberries blackberries orange with currants and more Perfect every time .

I don't understand the poor reviews. I make this all the time. The dough isn't dry, it's plenty sweet and lovely. I add a lemon confectioners sugar glaze.

I don't understand the complaints about these being dry or tasteless. The dough was very easy to work with, and I had to sprinkle a little flour on it to keep from sticking to my fingers. I didn't have blueberries, so used frozen blackberries. The scones are light, airy, packed with berry juiciness, and delicious!

I have made plenty of scone recipes before, for years actually, and have tried all kinds of recipes. I have never had an issue, until this one. There is too much flour for 3/4 cup milk. I had to add more milk just to get it to come together. I didn't add the blueberries at the step stated, because it seemed to me, the way the dough was, it would have been very difficult to incorporate them in. So I added them to the dry mix. The flavor was bland. I will never use this recipe again and would not recommend it.

This is the worst scone recipe I've ever made, it has two cups flour too much and is dry and tasteless. Time to rework, don't waste your time making these.

I bake daily either at home or at work and THIS is a PERFECT scone recipe! For those reviewers that suggest these are "too dry" or "not sweet enough" aren't familiar with scones! By definition a scone is a small "unsweetened or lightly sweetened biscuit like cake".

Scones turned out soft and flakey, but they were rather bland and definitely not sweet enough.

I don't know what I did wrong but I followed the directions exactly and all I got was a very dry consistency that wouldn't hold together. 4 cups of flour seems way too much with only 3/4 cup milk. Should this have been only 2 cups like other recipes? I tried adding a little more milk but didn't help much. I mixed everything by hand and cut in the butter. Maybe using my mixer would have been better but I was afraid of over mixing. Ended up throwing it all away. Was so looking forward to these! This was my first recipe failure.

Blueberry pie

Ingredients

• 3/4 cup sugar


• 3 tablespoons cornstarch


• 1/8 teaspoon salt


• 1/4 cup cold water


• 5 cups fresh blueberries, div > View Recipe

Directions

• In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.


• Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving.

Nutrition Facts

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Reviews

Just made as directed. Can hardly wait till it cools !!

Excellent and healthy, as I used 1/2 cup of xylitol plus 4 micro spoons of pure stevia extract instead of sugar. Plus 2 caps of pure vanilla.

Its blueberry season where I live, spent the morning picking berries and came home to make some homemade pie crust. Looking around for recipes for the filling I decided on this contest winning recipe. Read all the reviews and decided to give it a go. A.maze.ing. The only thing I changed was the sugar. I used a tad less than a half cup of white sugar. I used a tart plate and a homemade pie crust with the weaving dough to top. Consistency of this filling is perfect. My teenager loved loved loved the pie! The best possible way to use 2 hours of blueberry picking berries! Thank you so much for sharing! With love, Christine, and the girls

Forgot the butter. Still awesome.

My husband said, “This might be the Best blueberry pie I’ve ever had!” Excellent and easy to make.

Excellent! I used half sola sugar to reduce the sugar amount. It was a great recipe and super easy.

Delicious, and super easy to make. Definitely will make again! Also, frozen blueberries work just fine if fresh berries aren't available.

Definitely a keeper! I love that it uses fresh blueberries instead of canned. The texture of the berries is also nice since only part of them are cooked first.

This was good, but a little too sweet. I used some blueberries I had frozen since I did not have fresh ones. The frozen ones worked fine. I added the frozen berries to the hot mixture, and it worked well. I will make this again, but I will cut down on the sugar.

This recipe is FANTASTIC. It set up perfectly for me, and I made it exactly as written. What I love about this recipe is that a portion of the berries are added at the end, and they give it such a great texture because the berries are still reasonably firm and intact when serving. This is a keeper! @imhs1975 - I cool the pie shell a bit before adding the filling (and the filling should also be cool).