Comments on: Blueberry Sourdough Scones

By: Nebooru

Nebooru — Wed, 26 Sep 2012 20:12:46 +0000

I can’t stop making these. We’ve had them every morning for breakfast for at least a month and a half. A few suggestions, though:

1. Whole wheat pastry flour makes these unbelievably fluffy and delicious.

2. For maximum crispiness, I drop these onto a pan like biscuits (fruit mixed in), and sprinkle a little sugar on top, sans egg wash.

3. So far, pineapple ginger has been my favorite, closely followed by mixed berry.

4. I use 60 grams of sugar in the batter, up from 50.

By: Spelt Blueberry Scones With Coconut | Eat Already!

Spelt Blueberry Scones With Coconut | Eat Already! — Mon, 03 Sep 2012 16:30:40 +0000

[...] a large portion of when refreshing. As usual, wildyeastblog.com came to the rescue. I found this recipe, which looked very promising. There were several things I liked about it — small amount of [...]

By: Nebooru

Nebooru — Fri, 10 Aug 2012 16:12:00 +0000

The texture of these is out of this world, but next time I make these I’m doubling the sugar. I never thought I would ever say that about anything!!

By: Victoria

Victoria — Wed, 27 Jun 2012 14:44:29 +0000

I would like to make a rye sourdough scone like this one. Do you think subbing all the whole wheat for rye would give similar texture result? Maybe just 50% rye 50% whole wheat?

Would you use a rye starter?

By: meatballs & milkshakes

meatballs & milkshakes — Mon, 18 Jun 2012 16:51:53 +0000

Nice trick putting the fruit in the pan and flipping!