16 Reviews

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

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CHEF GRPA October 17, 2013

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.

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Annacia November 05, 2010

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.

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rayolund March 02, 2014

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.

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YungB March 17, 2013

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

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momaphet February 11, 2012

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!

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LifeIsGood August 01, 2011

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.

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Debbwl April 23, 2011

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!!!

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diner524 October 24, 2010

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*

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Bayhill June 21, 2010

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.

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Pesto lover June 18, 2010
Blueberry and Pecan Scones