Blueberry Scones

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we are scone freaks and thought these were ok. I've never made scones with whole wheat so that's probably why they seemed a bit dry. Also they didn't "puff" up much which could be something I did wrong?

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Recipe was easy, quick and delicious.

I used frozen blueberries instead of fresh, I'm sure it made no difference.

I will definitely be baking these again!

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My husband loves scones and blueberries so this was the perfect recipe to try. As usual I didn't have all the ingredients so I did substitute 2 things. I put in 3/4 c. plain low fat yogurt instead of light cream and 2 egg yolks instead of 1. I found it was a little dry to mix for the yogurt is thicker than cream so I add probably about 1/8 - 1/4 c. milk.
Everything else stayed the same. Of course you need to make sure you coat blueberries with flour so they don't go to the bottom before adding to mix. I have a non-stick scone pan that I put them in and baked the normal time.

Perfection!!! and even healthier than the original recipe!!!!

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Made these and did the buttermilk/eggwhite substitute. I also added an egg wash on top and sprinkled a sugar/brown sugar combo for a little extra sweetness. I used dried apricots instead of blueberries- would definitely make these again and try some new fruits (cranberries, strawberries?

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I found the scones a bit bland and not as flaky as other scone recipes produced. Also, I think the amount of sugar needs to be increased slightly--there was no sweetness at all. While I like the addition of whole wheat flour, I also think it is what contributed to that "cardboard" taste and texture. I substituted low-fat buttermilk for the cream and it worked just as well. Next time, I'm upping the sugar.

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They were okay but a bit too dry. This was my first attempt at scones so I'll try another recipe.

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I, too, substituted buttermilk (non-fat for the light cream. I also added a pinch of salt. Used Wyman's frozen blueberries, and pressed dough into a rectangle and cut out 8 triangles. 20 minutes bake time was perfect! These were surprisingly delicious, using whole wheat flour. I can't wait to make these again. Terrific!

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Theses scones were delicious. I used buttermilk instead of cream and 1 egg white instead of a yolk. Wonderful!

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My first try at making scones, and I thought these turned out great. It was a little tough to "fold" in the blueberries w/o crushing them. I shaped the dough into an 8"/9" circle (probably 1"/1.25" thick and 20 minutes was perfect. The fresh blueberries really make the recipe, and of course you could substitute any berry and this would turn out great. I might try the ice cream scooper idea next time.

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The recipe wasn't very difficult, except for the kneeding the dough with the blueberries inside. My family loved this as a nice breakfast.