This recipe is so versatile. I've have some time substituted Blueberry, for different types of berries like Cranberries, and as of yesterday I made it w/ chocolate chips & with the zest w/1 tsp of cinamon. The flavor throughout with a nice tang from the Blueberry. They was a bit heavy - So I think I adding a little more baking powder could solve this for me. A very appealing scone recipe that is, made in almost no time at all. I make the full recipe so that I can freeze some to have on hand for a quick breakfast. I will always use this recipe in the future. Did it for PRMR 2013..... Thank you!!! Happy Cooking to y'all ! Grpa
A scones. I made 6 scones and they are perfect. I used frozen blueberries (of which I have lots) in place of the dried ones (of which I have none). These are so moist and tender they almost melt as you eat one but the raw sugar topping I used makes a wonderful crunchy top crust. I used Splenda in place of sugar and a heart healthy margarine. I love the pecan and blueberry combo.
I really enjoyed these scones. I found them easy to make and were very delicious. I only made one change. I used fresh Blueberries. When I ate the scones, the blueberries would explode in my mouth with a wonderful flavor! You should definitely make these scones with fresh blueberries.
These are very light and delicious. They are easy to do and the flavor is awesome. I would probably reduce the buttermilk a bit the next time as the dough was on the sticky side. Thanks for posting the recipe.
What yummy scones! The combination of butter and buttermilk make these scones rich and delicious. Dried blueberries were quite expensive so I used dried cherries I had on had instead; they were a good match with the orange and pecans. I might put a little less orange in next time as it dominated the pecan flavor quite a bit but then again .... The one thing that I thought could be improved was the texture - they are a bit heavy - I think adding a little more baking powder could solve this, but they tasted so good they still had to get 5 stars! Thanks for sharing loof, I'll be making these again! Made for PRMRT
Lovely, light scones. The directions were so easy to follow and made a lot of scones, too! I think the buttermilk made them nice and light. Love the combination of dried blueberries and orange zest. I didn't add the pecans because my DD doesn't like nuts in scones (I wish she did!). Thank you!
Delightful! The blueberries, pecans and orange zest all come together to make this tasty scone a real treat. Cut recipe down to 1/3 which gave me 6 nice scones, also used whole wheat flour and Splenda for baking. This is going in the keep file to be made again. Thanks so much for the post.
What a great scone recipe. I made 1/4 of the recipe, which gave me 4 scones. I couldn't find dried blueberries at our store so subbed frozen blueberries. The only other change I made was to use lemon zest in place of the orange. I patted the dough out and cut it with my biscuit cutter. The flavor is fantastic and such a moist scone but mine spread during cooking, losing their biscuit shape, and became more of a large/jumbo cookies shape, so no photo this time. Thanks for sharing the recipe. Made for your win in the football pool, congrats!!!
Delicious! We enjoyed these yummy scones for breakfast with our coffee. They turned out perfect! They weren't too sweet, which was a good thing since I served them with Quick Lemon Curd which is very sweet. I made a half recipe and rolled the dough to 1/2" thick. I cut them out with a 3" round roll cutter and got 9 scones. Next time, I'll be sure to make a full recipe so that I can freeze some to have on hand for a quick breakfast. Thank you loof for sharing this wonderful recipe...it is definitely a keeper!! *Made for ZWT6 Xtra Hot Dishes*
Perfect recipe! The only change I made was to use frozen blueberries. I patted the dough out by hand instead of rolling. I thought the dough was a bit wet, but after putting it down on the floured slab, it was fine. I made mine rather large, so I got 12. I baked them 18 minutes (since they were so large). I thought they might not be quite ready, because they gave a little when I touched the top, but I took them out anyway and left them on the pan for 5 minutes. This is the first time that I have gotten a moist scone instead of a dry crumbly one. I will always use this recipe in the future, though I might try using other add-ins, just for variety. Thanks for sharing this excellent recipe. Made for ZWT6.