athomeontheprairie Posted July 22, 2016 Share 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 Link to comment Share on other sites More sharing options...
three4me Posted July 22, 2016 Share Posted July 22, 2016 I've made scones with blueberries! Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted July 22, 2016 Share Posted July 22, 2016 I don't think it would be a problem. Quote Link to comment Share on other sites More sharing options...
Debbi in Texas Posted July 22, 2016 Share 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 Link to comment Share on other sites More sharing options...
marbel Posted July 22, 2016 Share 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 Link to comment Share on other sites More sharing options...
Pippen Posted July 23, 2016 Share Posted July 23, 2016 I would suggest looking at other blueberry scone recipes to see a typical ratio of blueberries to flour. 3 Quote Link to comment Share on other sites More sharing options...
happi duck Posted July 23, 2016 Share 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 Link to comment Share on other sites More sharing options...
umsami Posted July 23, 2016 Share 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 Link to comment Share on other sites More sharing options...
wintermom Posted July 23, 2016 Share 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 Link to comment Share on other sites More sharing options...
Onceuponatime Posted July 23, 2016 Share Posted July 23, 2016 A friend of mine made blueberry scones with lemon zest. They were scrummy. 1 Quote Link to comment Share on other sites More sharing options...
kiana Posted July 23, 2016 Share 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 Link to comment Share on other sites More sharing options...
zoobie Posted July 23, 2016 Share 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 Link to comment Share on other sites More sharing options...
Anne in CA Posted July 23, 2016 Share 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 Link to comment Share on other sites More sharing options...
KungFuPanda Posted July 23, 2016 Share 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 Link to comment Share on other sites More sharing options...
LucyStoner Posted July 23, 2016 Share 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 Link to comment Share on other sites More sharing options...
umsami Posted July 23, 2016 Share 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 Link to comment Share on other sites More sharing options...
athomeontheprairie Posted July 23, 2016 Author Share Posted July 23, 2016 She made (a version). They were amazing 😀 thanks everyone 4 Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted July 23, 2016 Share Posted July 23, 2016 I'd think it should be fine. Quote Link to comment Share on other sites More sharing options...
heartlikealion Posted July 23, 2016 Share 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 Link to comment Share on other sites More sharing options...
mumto2 Posted July 23, 2016 Share 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 Link to comment Share on other sites More sharing options...
Laura Corin Posted July 23, 2016 Share 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 Link to comment Share on other sites More sharing options...
Laura Corin Posted July 23, 2016 Share 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 Link to comment Share on other sites More sharing options...
wintermom Posted July 23, 2016 Share 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 Link to comment Share on other sites More sharing options...
Laura Corin Posted July 23, 2016 Share 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 Link to comment Share on other sites More sharing options...
mumto2 Posted July 23, 2016 Share 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 Link to comment Share on other sites More sharing options...
AK_Mom4 Posted July 23, 2016 Share 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 Link to comment Share on other sites More sharing options...
FriedClams Posted July 23, 2016 Share Posted July 23, 2016 Tyler Florence's blueberry scone with lemon glaze rocks. Quote Link to comment Share on other sites More sharing options...
wintermom Posted July 23, 2016 Share 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 Link to comment Share on other sites More sharing options...
Laura Corin Posted July 23, 2016 Share Posted July 23, 2016 Yummy, but no Christmas morning scones for you. ;) I barely bake anyway, so that's OK. Quote Link to comment Share on other sites More sharing options...
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