athomeontheprairie Posted July 22, 2016 Posted July 22, 2016 My daughter wants to make this recipe, but instead of dried fruit she wants to use blueberries. Good idea or bad idea. She needs to bake ... something for a project and wants to use the blueberries and make scones. She likes this recipe, but needs to know if she can make that substitution, and I don't know. I don't know if it would be good, or if she should be looking at another recipe. Thoughts? **I am neither a cook or a baker. I wish I was, but alas, I hate it.Thanks hive for your expertise** Quote
Debbi in Texas Posted July 22, 2016 Posted July 22, 2016 Blueberries should be fine, but you might want to lower the liquid content if the original recipe called for dried fruit. 3 Quote
marbel Posted July 22, 2016 Posted July 22, 2016 She will just have to handle her dough very gently or she may end up with blue dough. They will be tasty in any case! 5 Quote
Pippen Posted July 23, 2016 Posted July 23, 2016 I would suggest looking at other blueberry scone recipes to see a typical ratio of blueberries to flour. 3 Quote
happi duck Posted July 23, 2016 Posted July 23, 2016 I agree to look at some other recipes to compare. Also, I think tossing the berries in a little flour first helps them not sink to the bottom. 2 Quote
umsami Posted July 23, 2016 Posted July 23, 2016 For scones, I'd trust Mary Berry of the Great British Bake Off. http://www.shadesofcinnamon.com/mary-berrys-fresh-berry-buttermilk-scones/ 5 Quote
wintermom Posted July 23, 2016 Posted July 23, 2016 (edited) For scones, I'd trust Mary Berry of the Great British Bake Off. http://www.shadesofcinnamon.com/mary-berrys-fresh-berry-buttermilk-scones/ The scones looks great, but what is the reality of getting "fresh blueberries and raspberries" in England at Christmas, as her recipe suggests? :lol: Edited July 23, 2016 by wintermom Quote
Onceuponatime Posted July 23, 2016 Posted July 23, 2016 A friend of mine made blueberry scones with lemon zest. They were scrummy. 1 Quote
kiana Posted July 23, 2016 Posted July 23, 2016 I would look for a recipe designed for fresh fruit. Blueberries will have a higher water content than dried fruit and may make the dough too wet. It is possible to alter the recipe that you already have but it usually requires a bit of experience to know how much to alter it. 2 Quote
zoobie Posted July 23, 2016 Posted July 23, 2016 For scones, I'd trust Mary Berry of the Great British Bake Off. http://www.shadesofcinnamon.com/mary-berrys-fresh-berry-buttermilk-scones/ I am so glad this is back on TV right now. I need the fluff. :) 2 Quote
Anne in CA Posted July 23, 2016 Posted July 23, 2016 If you are using fresh blueberries, not frozen ones, it would be better. The frozen ones will turn the dough blue. Quote
KungFuPanda Posted July 23, 2016 Posted July 23, 2016 I'd look at several recipes that call for fresh blueberries. If there's something special about her recipe it's bound to be repeated in other scone recipes. My favorite one has sour cream! Quote
LucyStoner Posted July 23, 2016 Posted July 23, 2016 There are tons of blueberry scone recipes out there. I wouldn't sub in fresh fruit for dried fruit without reworking the recipe. It's easier to find a recipe that already accounts for the fresh fruit. Also, most decent blueberry baked goods incorporate lemon for a reason- draws out the flavor contrast better. All this said, short dough is forgiving to many modifications. 3 Quote
umsami Posted July 23, 2016 Posted July 23, 2016 I am so glad this is back on TV right now. I need the fluff. :) Yes, me too. Tonight was weird. Sugar free cakes, gluten free pita, and dairy free ice cream rolls. Yikes! Quote
athomeontheprairie Posted July 23, 2016 Author Posted July 23, 2016 She made (a version). They were amazing 😀 thanks everyone 4 Quote
heartlikealion Posted July 23, 2016 Posted July 23, 2016 Sounds good. Dh makes scones. One of his is fresh blueberries and white chocolate. But I don't remember trying that particular one so now I'm gonna have to bug him to make those this year lol. Quote
mumto2 Posted July 23, 2016 Posted July 23, 2016 This is another fresh fruit option that is easier imo. Also by Mary Berry. http://goodfood.uktv.co.uk/recipe/raspberry-scones/ Basic British scones really don't contain buttermilk. Years ago I managed to completely crack up a group of elderly ladies who were great cooks by asking where they bought their buttermilk because it was not sold in the village store for these wonderful scones (while polishing of several ;) ). They couldn't believe Americans put buttermilk in their scones! You do need self rising flour..... http://goodfood.uktv.co.uk/recipe/raspberry-scones/ 2 Quote
Laura Corin Posted July 23, 2016 Posted July 23, 2016 The scones looks great, but what is the reality of getting "fresh blueberries and raspberries" in England at Christmas, as her recipe suggests? :lol: Easy. We have imported fruit year round. Local tastes better though. 1 Quote
Laura Corin Posted July 23, 2016 Posted July 23, 2016 This is another fresh fruit option that is easier imo. Also by Mary Berry. http://goodfood.uktv.co.uk/recipe/raspberry-scones/ Basic British scones really don't contain buttermilk. Years ago I managed to completely crack up a group of elderly ladies who were great cooks by asking where they bought their buttermilk because it was not sold in the village store for these wonderful scones (while polishing of several ;) ). They couldn't believe Americans put buttermilk in their scones! You do need self rising flour..... http://goodfood.uktv.co.uk/recipe/raspberry-scones/ My first introduction to buttermilk was via Peanuts cartoons. I didn't see it on shelves until I returned to the UK a few years ago. 1 Quote
wintermom Posted July 23, 2016 Posted July 23, 2016 Easy. We have imported fruit year round. Local tastes better though. Silly me. Our "fresh" berries in the winter in Canada come from California. They taste like wood. Where do you get your imported berries from? Quote
Laura Corin Posted July 23, 2016 Posted July 23, 2016 Silly me. Our "fresh" berries in the winter in Canada come from California. They taste like wood. Where do you get your imported berries from? I'm not sure. I only buy berries in season from the farm down the road. Quote
mumto2 Posted July 23, 2016 Posted July 23, 2016 Silly me. Our "fresh" berries in the winter in Canada come from California. They taste like wood. Where do you get your imported berries from? I don't buy out of season either generally. Ours come from the farm down the road or my local farmer's market. That being said I do buy other fruit and veg out of season and it comes from all over. I remember buying lovely grapes from Chile lastt winter. I think generally Spain, Morocco, and other African countries provide most of the out of season produce. Quote
AK_Mom4 Posted July 23, 2016 Posted July 23, 2016 (edited) A little off topic.... Blue berries came into the stores - the fresh good ones, not last years crop. We've been eating them right from the bowl, but we wanted something different. So, last night I put two huge double handfuls in a mixing bowl, stirred in a dry cake mix to coat them and then added just enough water to make it pourable. No eggs, no oil, nothing but blueberries and water in the cake mix. Baked in a small cake pan until done (40 minutes?) Most Scrumptious Blueberry Cake Ever. The cake mix was some sort of birthday confetti flavor so is quite colorful with big blueberries floating in it, but I think next time I will try with a lemon cake mix. Edited July 23, 2016 by AK_Mom4 1 Quote
FriedClams Posted July 23, 2016 Posted July 23, 2016 Tyler Florence's blueberry scone with lemon glaze rocks. Quote
wintermom Posted July 23, 2016 Posted July 23, 2016 I'm not sure. I only buy berries in season from the farm down the road. Yummy, but no Christmas morning scones for you. ;) 1 Quote
Laura Corin Posted July 23, 2016 Posted July 23, 2016 Yummy, but no Christmas morning scones for you. ;) I barely bake anyway, so that's OK. Quote
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