Yield: Yields 12 scones
In place of the blueberries, try 1/2 cup dried fruit, like currants or apricots, chopped if large, or 1 cup of your favorite berries or nuts. You could also replace the lemon zest with orange.
These scones are really tasty! I'd add a bit more sugar, though!
This is anything but a scone! It doesn't taste bad, but it's not a scone! If I didn't know better, I might have guessed that the dough had been over worked. My dough was "shaggy" as described, and I formed the dough into a rectangle twice, very carefully. It was almost as if I were making croissants. With both the butter and the leavening agents, I would expect the to rise more as well! I would say this is my first truly disappointing recipe from FC.
I gave it a 4 instead of a 5 because the texture is more like a biscuit, albeit a excellent blueberry biscuit than a scone. The flavor of the blueberry comes through really well because the biscuit part is not overly sweet. I would probably add extra lemon zest since the lemon flavor was lost. Overall, it’s a really good blueberry biscuit. I drizzled a little maple syrup on it and it was fabulous.
Great texture. I used a food processor for about 30 seconds to crumble the butter and flour. I like that it uses butter milk instead of cream reducing the calories and fat.
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