My daughter had a tea party, so we thought we would try scones for the first time (both eating and making). These tasted so good, but alas, looked nothing like your pretty triangles. I will try them again as I didn’t use the food processor and tried doing them all by hand which was not as successful as I would have liked. I looked at my crumbly mess of a dough and when kneading before berries did nothing to help, I could not see any way to get fresh berries folded in without squishing them. So I gently tossed them amongst the crumbles, and dumped the whole hot mess in the parchment lined large jelly roll pan and baked it bar cookie style and called it scone cake. Lol! Worked out okay and still tasted great, so if you are having the squished berry issue, know that this can be a tasty alternative.
Jolene
It’s been awhile, but, have made these and they’re quite yummy! If you want to kick up the lemon flavor a notch, mix powdered sugar and the juice from the lemon to make a glaze. So good!
Jessica Fisher
Yes! My daughter has been doing that recently. She loves it.
Jennifer
This is a delicious recipe – love it! I’ve made it two times now and the only thing I’m struggling with is understanding how in the world you made yours looks SO nice! lol Despite trying two different techniques, I have managed to ‘pop’ (or squish) my blueberries each time I knead, no matter how gentle I am. The dough starts out pretty dry, but doable, until I knead it a few times to bring it together. Despite using frozen blueberries both times (and the 2nd time, I waited until the very last min. before I took them out of the freezer hoping that this would help), my scones end up being not only super gooey/wet but also blueish purple (and not the appetizing kind lol) due to the squished blueberries. I only have a hint of your nice tan colored dough as it weaves and swirls along with various blues & purples throughout my scones. The wetness is no matter in how they turn out, though. They cook just fine and are very yummy. I would just like to find a way to make them look a bit more presentable/less scary. lol Any suggestions? (PS: I’m using the frozen blueberries from Costco and they tend to run a bit large; ideally, I think the wild/smaller blueberries would work better (and perhaps this is the issue??), but until I can find them cheaper, that’s not feasible for me right now. Also, I used a handheld pastry cutter to cut in the butter…) Thanks!
Jessica Fisher
Gosh, it’s been awhile since I made them. I’m not sure why that’s happening, but I saw that blueberries are on sale next week at Sprouts, so I will try to remember to make them. I wonder if you tossed the berries with a little of the dry mix before mixing them in. That might absorb some of the berry juice and prevent it from spreading everywhere.
I, too, have had purple scones or muffins in my time. It happens to all of us, I think.
Asha
Just made these and they are delicious! I cut the butter into the flour in the food processor and then mixed the wet ingredients in by hand. Will definitely make again.
annie
the julia child baking cookbook on my shelf gave me the best scone making advice ever. the secret is in the kneading. after pinching the butter into the flour, stir wet and dry with a fork just until incorporated. dump the glop onto a flour dusted surface, and knead 12 or less times only. a scone knead is not the same as a bread knead. fingertips like playing piano scales. hope that helps. will make these soon myself!
rachel
These are on my list for making this week… although the week is almost over so maybe it’ll be a next week To Do item. Looking forward to them as the lemon-blueberry combo sounds amazing. 🙂
Rhoda Carter
I made these today with 3-2 white to wheat flour. Smaller or even frozen berries would have held together better. I didn’t add them to the mix till I turned the dough out on the counter (hoping to keep as many in tact as possible). I ended up with 16 scones from this recipe. They are a little thick because I didn’t want to crush anymore berries. A glaze is nice to cut the crumble, but totally a preference thing like the difference between cake donuts glazed or unglazed.
Jessica
Yes, I typically use frozen berries for this. That does help a lot in mixing them. Now, I wish we had blueberries.
Holly
Could you use whole milk instead of half and half? We have a 1 year old and have the whole milk on hand, and I’m trying to cook with what we’ve got.
Jessica
You could. I would use less since it may have a thinner consistency. Just add until the dough comes together easily.
Holly
@Jessica,
Made with whole milk and had no problems.
Also tried it with orange zest instead of the lemon & blueberries and added a glaze made with melted butter, powdered sugar and orange juice. Delicious! Thanks for the inspiration.
Lisa
I’m loving the flash-frozen dough idea! I would love to have a freezer full of biscuits ready to go like that. Do you think that would work?
Jessica
Yes, I do it often.
Rebecca
I did a version of these using mashed banana and dried blueberry (and just a dash of lime juice). They turned out really yummy.
lisa s
My daughter had a tea party, so we thought we would try scones for the first time (both eating and making). These tasted so good, but alas, looked nothing like your pretty triangles. I will try them again as I didn’t use the food processor and tried doing them all by hand which was not as successful as I would have liked. I looked at my crumbly mess of a dough and when kneading before berries did nothing to help, I could not see any way to get fresh berries folded in without squishing them. So I gently tossed them amongst the crumbles, and dumped the whole hot mess in the parchment lined large jelly roll pan and baked it bar cookie style and called it scone cake. Lol! Worked out okay and still tasted great, so if you are having the squished berry issue, know that this can be a tasty alternative.
Jolene
It’s been awhile, but, have made these and they’re quite yummy! If you want to kick up the lemon flavor a notch, mix powdered sugar and the juice from the lemon to make a glaze. So good!
Jessica Fisher
Yes! My daughter has been doing that recently. She loves it.
Jennifer
This is a delicious recipe – love it! I’ve made it two times now and the only thing I’m struggling with is understanding how in the world you made yours looks SO nice! lol Despite trying two different techniques, I have managed to ‘pop’ (or squish) my blueberries each time I knead, no matter how gentle I am. The dough starts out pretty dry, but doable, until I knead it a few times to bring it together. Despite using frozen blueberries both times (and the 2nd time, I waited until the very last min. before I took them out of the freezer hoping that this would help), my scones end up being not only super gooey/wet but also blueish purple (and not the appetizing kind lol) due to the squished blueberries. I only have a hint of your nice tan colored dough as it weaves and swirls along with various blues & purples throughout my scones. The wetness is no matter in how they turn out, though. They cook just fine and are very yummy. I would just like to find a way to make them look a bit more presentable/less scary. lol Any suggestions? (PS: I’m using the frozen blueberries from Costco and they tend to run a bit large; ideally, I think the wild/smaller blueberries would work better (and perhaps this is the issue??), but until I can find them cheaper, that’s not feasible for me right now. Also, I used a handheld pastry cutter to cut in the butter…) Thanks!
Jessica Fisher
Gosh, it’s been awhile since I made them. I’m not sure why that’s happening, but I saw that blueberries are on sale next week at Sprouts, so I will try to remember to make them. I wonder if you tossed the berries with a little of the dry mix before mixing them in. That might absorb some of the berry juice and prevent it from spreading everywhere.
I, too, have had purple scones or muffins in my time. It happens to all of us, I think.
Asha
Just made these and they are delicious! I cut the butter into the flour in the food processor and then mixed the wet ingredients in by hand. Will definitely make again.
annie
the julia child baking cookbook on my shelf gave me the best scone making advice ever. the secret is in the kneading. after pinching the butter into the flour, stir wet and dry with a fork just until incorporated. dump the glop onto a flour dusted surface, and knead 12 or less times only. a scone knead is not the same as a bread knead. fingertips like playing piano scales. hope that helps. will make these soon myself!
rachel
These are on my list for making this week… although the week is almost over so maybe it’ll be a next week To Do item. Looking forward to them as the lemon-blueberry combo sounds amazing. 🙂
Rhoda Carter
I made these today with 3-2 white to wheat flour. Smaller or even frozen berries would have held together better. I didn’t add them to the mix till I turned the dough out on the counter (hoping to keep as many in tact as possible). I ended up with 16 scones from this recipe. They are a little thick because I didn’t want to crush anymore berries. A glaze is nice to cut the crumble, but totally a preference thing like the difference between cake donuts glazed or unglazed.
Jessica
Yes, I typically use frozen berries for this. That does help a lot in mixing them. Now, I wish we had blueberries.
Holly
Could you use whole milk instead of half and half? We have a 1 year old and have the whole milk on hand, and I’m trying to cook with what we’ve got.
Jessica
You could. I would use less since it may have a thinner consistency. Just add until the dough comes together easily.
Holly
@Jessica,
Made with whole milk and had no problems.
Also tried it with orange zest instead of the lemon & blueberries and added a glaze made with melted butter, powdered sugar and orange juice. Delicious! Thanks for the inspiration.
Lisa
I’m loving the flash-frozen dough idea! I would love to have a freezer full of biscuits ready to go like that. Do you think that would work?
Jessica
Yes, I do it often.
Rebecca
I did a version of these using mashed banana and dried blueberry (and just a dash of lime juice). They turned out really yummy.