Comments on: Mini Blueberry Scones

By: Elizabeth Lindemann

Elizabeth Lindemann — Fri, 12 Jun 2020 14:03:00 +0000

Oh no! Sorry you had a frustrating experience. These scones are definitely not very sweet, which I like personally, and I recommend that anyone who wants a sweeter scone add a little more sugar. Next time I make these, I’m going to try that myself so I can speak more accurately to the suggested amount. Thanks for the feedback :-)

By: Elizabeth Lindemann

Elizabeth Lindemann — Sat, 02 Nov 2019 22:33:36 +0000

Oh no! So sorry this frustrating experience happened to you. I’m going to add this recipe to my list of things to re-make, to make sure I added the correct ingredient amounts and can troubleshoot any problems. Also, it’s important to note that this recipe uses kosher salt, and regular table salt substituted should be a lesser amount (not sure if that was the issue or not!). Sorry again, and hope I can get to the bottom of this problem soon!

By: Elizabeth

Elizabeth — Sun, 09 Sep 2018 02:11:10 +0000

In reply to Zaza.

I’ve never tried it, but I wouldn’t do this. I think the dough may become tough and the scones wouldn’t be as fluffy. Instead, I’d bake the scones and take them out a few minutes early, just underdone, before they get golden brown. Then, put them back in the oven for a few minutes to warm them up and finish baking just before serving. Hope that helps!

By: Zaza

Zaza — Sun, 02 Sep 2018 23:50:59 +0000

Can i make the dough the day before, put in refrigerator and then bake them up fresh the day i am going to serve them?

By: Elizabeth

Elizabeth — Thu, 04 May 2017 13:28:22 +0000

Oh no! I’m sorry to hear it didn’t work! As with any dough, if it’s too sticky, I’d recommend adding a little more flour. As for the purple color- I’m wondering, did you use frozen blueberries? If that’s the case, it would definitely be purple. And fresh are hard to work with- you have to be very careful so they don’t burst. I’ll look at the recipe write-up and add some notes about preventing these things based on your comment. Sorry again, and better luck next time!

By: Elizabeth

Elizabeth — Thu, 26 Jan 2017 20:15:36 +0000

Oh gosh- to be honest, I made these such a long time ago, that I forget. But I think it made more like 20, not 40. I’d double it- you can always freeze any extra you have! Hope you (and the party guests) like them :-)

By: Elizabeth

Elizabeth — Wed, 30 Nov 2016 23:07:56 +0000

I don’t see why not! In fact, looking back on these directions… I think that makes way more sense so you don’t mush up the blueberries :-)

By: Elizabeth

Elizabeth — Wed, 19 Feb 2014 01:03:07 +0000

In reply to Mike.

I’d say go for it! They may cause the scones to have a purple color because they are wetter than fresh, but will still taste great.

By: Mike

Mike — Tue, 18 Feb 2014 22:14:56 +0000

Thoughts on using frozen blueberries? I know they bleed, but do you think they’d still get the job done?

By: Elizabeth

Elizabeth — Sun, 09 Feb 2014 23:30:06 +0000

In reply to Lisa Lindemann.

Yum! I need to go buy some Earl Grey tea, it’s one of my favorites :-) When I wrote this post I thought a lot about the mini pumpkin scones you always have whenever we come and visit. So delicious! Maybe I will have to try to make a pumpkin version next…

By: Lisa Lindemann

Lisa Lindemann — Sun, 09 Feb 2014 19:35:03 +0000

I LOVE scones….with a cup of hot Earl Grey tea, no less. Very “Downton Abbey.” :) And this recipe sounds, and looks, delicious! I figure any side effects from the refined flour and sugar will be off-set from the vitamin-packed fresh blueberries. I’m going with that. Yum! Lisa Lindemann