Very blueberry scones from Smitten Kitchen by Deb Perelman

  • blueberries
  • whole wheat flour
  • lemons
  • all-purpose flour
  • turbinado sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute light brown sugar for turbinado sugar.

  • anya_sf on August 29, 2020

    Nice, relatively healthy scone, full of blueberries. Cut into just 6 pieces and frozen overnight, the scones took about 27 minutes to bake. I brushed them with milk instead of egg wash, so no egg required.

  • purrviciouz on August 08, 2020

    Perfect! even with my substitution. I used whole milk yogurt in place of milk and increased the cooking time slightly.

  • suzannahschneider on July 12, 2020

    Can make vegan by using non-dairy milk and a vegan egg wash, made right before the scones go in the oven. Just whisk together 2 tablespoons non-dairy milk and 1 tablespoon maple or agave syrup instead of the egg wash.

  • chawkins on July 01, 2019

    Very easy to pull together, not too sweet, good texture but not the best tasting blueberry scone I've ever had.

  • HalfSmoke on July 06, 2018

    Like many Smitten Kitchen recipes, this is straightforward and just plain works. We were looking for something "blueberry", but not too sweet. This met that need perfectly.

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