Brown sugar blueberry polenta scones from Thug Kitchen 101: Fast as F*ck: Comfort Food, One-Pot Meals, and Other Easy, Plant-Based Dishes to Pack Your Plate (page 158) by Thug Kitchen and Matt Holloway and Michelle Davis

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

  • earthflesh on July 02, 2024

    Seems like a group consensus is that the mixture is too wet to handle well. I'd skip most of step 4's measuring and dividing--unless you want to make an utter mess. A drop biscuit treatment is probably the way to go, given its consistency. I thought the polenta twist sounded interesting, but in the end, the scones weren't exceptional. They're light and not overly sweet. But a bit unremarkable on their own.

  • Hannaha100 on June 29, 2017

    These were easy enough to mix but the mixture was very wet and difficult to handle. Fine if you don't mind an irregular "rustic" look - I've no idea how they came out so neat in the book. Made with unsweetened soy milk rather than almond milk. A nice texture, with that little bit of grit from polenta. However, these are not as sweet as the scones I'm used to. A little underwhelming on their own but good with butter or syrup. Didn't keep well, best eaten on day.

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