Blueberry scones from Breakfast, Lunch, Tea - The Many Little Meals of Rose Bakery by Rose Carrarini

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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

  • Melanie on January 01, 2012

    p60. Tastes great served with warm butter. Sadly my frozen blueberries defrosted too quick while sitting on bench before they were mixed in... Leaving me with mouldy looking scones! Great taste though, won't defrost berries next time!

  • toscana48 on August 01, 2011

    I loved this recipe and will use it as the basis for my scones and swap out different fruits, citrus zests and spices. Everyone in my household loved these scones. It sounds like the previous reviewer likes a scone with more sugar.

  • HeatherT on December 09, 2010

    Recipe is fine and has a good texture, but the taste is really bland. If I'm going to spend time cutting butter into flour for scones, I want a tastier pay-off. I ate one because I had made the effort, but the rest of the household passed. I ended up throwing all of them away.

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