Blueberry cream scones with mint sugar from The Harvest Baker: 150 Sweet & Savory Recipes Celebrating the Fresh-Picked Flavors of Fruits, Herbs & Vegetables (page 46) by Ken Haedrich

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

  • Zosia on November 30, 2019

    Excellent scones with great texture and flavour! I didn't have mint so I made basil sugar for the top which made them quite special. There's a typo in the recipe which I didn't realize until I'd added the first tbsp of baking powder - I think it should be 2.5 tsp, not tbsp - but I don't think my extra .5 tsp made too much of a difference. I appreciated that some of the cream-egg mixture was used to glaze the scones before baking and that you're advised to freeze the blueberries if using fresh (even so, you must work quickly as the dough becomes quite wet and sticky as they defrost). They were an indulgent breakfast and with a little cream and blueberry compote would be dessert worthy. I used half whole wheat pastry flour, made 12 and baked them at 400F for 20 minutes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.