The Trick to Buttery Flaky Blueberry Scones

[@jn.5212]

Made these today and they were amazing! The texture was light and fluffy and the flavor was amazing. My husband and kids couldn’t wait til morning to have a taste so they ended up as dessert for after dinner. I might add that even my son, who normally doesn’t like bready pastries, LOVED this one. I added the zest of two lemons into mine, and made a glaze with the lemon juice to drizzle on top. Here are some tips I wanted to share for this recipe: Add the blueberries into the dry mixture. If you attempt to add them after the wet mixture is incorporated, you will crush the blueberries (unless they’re frozen) and your batter will turn blue and purple. If you’re new to making scones, know that your batter is supposed to be very sticky. The stickier the batter, the better. You are not making dough. It’s supposed to be crumbly looking before baking, not smooth. If it’s smooth your scones will come out doughy and tough. You avoid this by NOT over mixing your ingredients together. Once the wet ingredients are poured into the dry ingredients, mix until they are incorporated, as in you won’t see any more flour. Once there is no more dry flour, STOP mixing. You aren’t trying to make it smooth at all. You just want to incorporate. Key word. Once you pour your batter onto your lightly floured counter, it will look like sticky mud with no shape at all. That’s what you want. Don’t attempt to mix it thinking it’s wrong. It’s not. Lightly flour the top of the batter, then flour your rolling pin. Roll the batter into a one inch plateau. When you cut into it to make shapes, it literally will be hard to actually keep the shape when you scrape it from your counter to place into your baking sheet, but that’s ok, you can shape it once you’ve placed it on the baking sheet. Pop it into the freezer like he said. I placed mine in the freezer for 15min. Depending on the size of your scones, they can be done in the oven even before the 25 min mark, so keep checking. You want golden edges with a lightly tanned top. I wanted to share my tips because of a previous scone making experience I had. I’m new to scone making, so this is why I needed details. I followed another scone recipe before this that gave me the exact same wet texture. None of the comments mentioned that it was ok to have a sticky, wet texture, so I assumed I needed to keep adding more flour so I could actually work it into a ball to flatten and eventually to shape them out. Because the texture was so sticky, I kept adding more flour, and of course adding more flour meant continually mixing the batter. I ended up over mixing the whole thing and it ended up becoming a smooth dough. I didn’t know any better. Even though they were easier to shape into triangles, I ended up with dense, tough and doughy scones. A comment like this could’ve saved me a lot of time. Thank you for this awesome recipe!

[@ChefBillyParisi]

Thanks for giving it a shot

[@ThreeGGD]

Omg I thought that I was the only one who was having issues with the dough being super stick to a point it was all over my hands. 3 tries and I was like, keep adding flour until it doesn't stick. Thank you for your review because I was thinking I have met my match when it comes to making pastries! I would love to see someone make the scones when the dough is wet and sticky.

[@priscilla2010tony]

OMG yes very sticky not perfectly shaped but I am so excited to try them they are currently in the fridge waiting for my shift to end in an hour #covidlife

[@destinyrivera7645]

@@ThreeGGD I’m making it right now but was the dough purple?? cuz my berries popped and that’s cuz they were frozen lol

[@sarahassefa6853]

Thank you for taking the time to write this! Saves me from making the same mistake ;)

[@Shave-ice]

Yo I made this today and my wife did not believe that I made these! She was all looking in the trash for the like a store bought box of ready to mix batter lol! These turned out great I added blueberry and a little bit of almonds. They pair well!

[@ChefBillyParisi]

Love this! Thanks for giving it a shot!!

[@janea5898]

Add the blueberries to the dry ingredients. A tsp of lemon zest and/ or lemon glaze (powdered sugar and lemon juice) would be amazing on these.

[@iminco9844]

Jane A great idea with the blueberries. It’s hard to incorporate them otherwise.

[@tomgorman4279]

@@iminco9844 yes-that is a really good call.

[@Jaye_108]

OMG, tried this recipe and my honey whom is A Brit said, "Theses scones are the best i've ever had in my life!" Thanks🔬🇬🇧

[@ChefBillyParisi]

Fantastic! Thanks for trying them.

[@Dominicanese]

I tried this recipe following it to the dot, and I got a liquidy green-grey dough :'( I dont know where I went wrong

[@janea5898]

JJ Starr Your honey would say that if they burned 😉

[@janea5898]

Princess Leigh-Cheri Try adding the DRAINED blueberries to the dry ingredients.

[@holylight9427]

@@Dominicanese 😂

[@jlf1430]

Our daughter hosted a tea for this Easter's family gathering. My job was baking, so I made this recipe, blueberries and all The only alteration was to alter the cup of sugar with 1/2 raw and 1/2 white. They ARE fantastic. I used the same format and substituted cinnamon flakes for the blueberries, adding one TBS of ground cinnamon into the dry ingredients. Wonderfully soft, fluffy and super delicious. Thank you... Jack

[@jenniferr1279]

I think some lemon juice to make that glaze would be out of this world. Can’t wait to try these!

[@Ohmycozy_crochet]

I just made this recipe & I did add lemon juice to the glaze! Yum!!!! Great minds think alike ☺️

[@aliyahp9969]

I used lemon zest in the dough and juice in the glaze 👌

[@annosborn7759]

I've made many scones and this is by far the very best recipe! The cold butter tip is essential! These are light, moist and have the most amazing delicate flavor. My husband is not a pastry fan, but I couldn't keep him out of these! Super Yummy!

[@ChefBillyParisi]

Thanks for giving it a shot!!

[@mollydangrrr]

this recipe is so delicious! i used frozen blueberries and they helped keep things cold while rolling out the dough. No need to thaw them before including them in recipe. bake as usual. 😊

[@wasserkolors8292]

The butter hack . It's gold. thank you.

[@dawsoncarpenter2244]

I. Know. Rig....t.$:73&/7:&:).!.7.!:6&:):$(:$/?/?.$.!:7!.7.!/8/&

[@iminco9844]

wasser kolor I hate this. I’d rather cut the butter in by hand or by food processor and chill the dough at length.

[@wasserkolors8292]

@@iminco9844 I find scones are more buttery this way. I used to do it by hand .

[@daveheel]

it's been around a while now. they often do this for biscuits too.

[@vensel9697]

These are the Best scones I've ever made. I also added the zest of 1 1/2 large lemons and served them with lemon curd instead of adding any glaze. The scones were delicious and flaky!

[@ChefBillyParisi]

awesome! Thanks for giving them a shot.

[@vivekapihl5179]

Thank you for the recipe! I am from Finland and this was the first time I baked US style scones, before this I have baked British style scones. I really liked the basic recipe, really tasty! I definitely will be trying more US bakery style scones. Using egg was new but it was really nice new twist to scones recipe! Happy Christmas to all of you who read this!

[@nf-dx6hp]

Happy Easter!

[@dragons8822]

What's the British style scone ?

[@litetaerickson1249]

My second time making these scones I absolutely love it. Add a zest of lemon to the dough and glaze it’s amazing. Thank you for sharing your recipe.

[@riekodi5508]

Amazing!!! Just made it and it’s the best scone I’ve ever had in my entire life!!! I’m almost 60. Love, love, love it. My entire family loves it too and will be in of the family favorites going forward. Thank you so much for generously sharing your recipe and showing us how you make it. 👏🏽

[@ChefBillyParisi]

Thank you so kindly for giving it a shot!

[@Ohmycozy_crochet]

I just made these for my family...literally eating them right now. Golden & crispy on the outside, soft inside. Mmmmmm! I added lemon juice to the glaze 👌🏻

[@kikia6611]

I would skip the glaze and eat them warm with more butter, yum.

[@toddtran1304]

I made these scones yesterday and it was absolutely delicious! This recipe will be kept in the family for a LONG time! The idea of throwing in a bit of lemon zest and juice next time to add that tangy flavour may take it to another level. Thanks so much for this, Chef Parisi!! Looking forward to more cooking and baking with you!!

[@ChefBillyParisi]

Awesome

[@buddlebj]

Made clotted cream yesterday for the first time and today I'm making the scones. Thank you for this recipe.

[@kindle2010]

I made this and it was gone in one day. The best scones ever!! Will be making it again. Thank you for this recipe.

[@alexplayz1871]

This recipe was delish! My kids are asking for it again. It's easier to make if you first mix the blueberries into your dry ingredients, then add the wet. I also roll out the dough directly onto the parchment paper. Transfer to your pan easy peasy.

[@ceci71]

After searching for a good recipe, my 9yr granddaughter chose this one. We tried this recipe today and everyone was happy. This recipe is def a keeper....yum!!! Thanks for sharing

[@ChefBillyParisi]

Fantastic!

[@janellewilliams1185]

Just made these! They came out super fluffy and delicious. My boyfriend loved them! I made mine with the fresh squeezed lemon glaze.

[@jackyrodriguez8309]

2:46 a little egg shell went in batter, but like my grandma says that makes it taste better😉

[@ChefBillyParisi]

Good catch, only a couple people noticed so far. I fished it out.

[@ALERIA441711]

I noticed and went straight to the comments to see if anyone else did

[@rababshaheeb9236]

@@ALERIA441711 same!!

[@JC-ym7tq]

Cari Nemia ha ha me too!!!!

[@tomwyant9297]

I noticed it immediately and scrolled down to comment but saw that you had beat me to it. LOL!

[@chocolatevegangirl1056]

I made these today 🥰 I split the dough up and made half cranberry almond & half blueberry scones. Amazing 🤩 my new favorite thing for sure added a perfect cup of coffee ☕️ almost heaven😌

[@DrewMather]

Made these a few days ago for my wife and 11yr old son. Had to 1/2 the recipe as we were down to exactly 2 cups of flour. Came out AMAZING! My wife said these scones were better than her favorite bakery in town! She’s a tough bakery customer too! Thanks Chef Billy! Truly, thank you! Great recipe, and great video! Very inspiring. Had never made scones before 2 days ago. Making another batch now for Easter morning over here in CA and looking forward to round 2 :) Thanks again for the great recipe and great video! Happy Easter to you and yours!🙏🏽 Drew

[@amersklain4706]

I love how you give instructions for storing and freezing these. As if there will be any left to store let alone freeze! ;) Mine are in the oven now! Thank you for the time you spent being very clear with both typing in the description box, and explaining as you went.

[@sarafouad4773]

Best scones I’ve ever made! It’s actually sugary enough that you could do without the icing.

[@CyndiLH]

tip - freeze your berries first (or use frozen blueberries / raspberries) and I think you could drop batter on trays for "rustic" scones

[@lg8354]

Can you please explain this better. Really want to try this. Not Baker but in these days gotta learn something, lol

[@CyndiLH]

@@lg8354 the batter ends up becoming pretty thick...so frozen berries seem to be easier to "fold" into the batter...then I "drop" with a spoon...and use a second spoon to push/scrape the batter off of the first spoon

[@janea5898]

Cindy H I used to frequent a local church for their blueberry scones they served after church. That’s how they made theirs. ☺️

[@MissScrapAlot]

As a previous baker , I only used frozen berries for my scones or muffins....held shape better and looked better

[@lindamitchell-fox1926]

Jane A if you come to mine I’ll make you a batch. 😊❤️

[@floraaficianado5050]

For what it’s worth, I made some adjustments to this wonderful recipe. The * denotes changes. The scones still live up to; “Buttery Flaky Blueberry Scones.” For the Scones: *3 cups self-rising flour *1 cup almond flour *1 cup brown sugar + 2 tblespns •1 1/3 sticks cold unsalted butter •1 cup cold buttermilk •2 large eggs *1 tsp vanilla essence *1 cup dried blueberries •melted unsalted butter *zest from ½ lemon (reserve small pinch for glaze) For the Glaze: •½ cup sifted powdered sugar *1 to 2 tablespoons lemon juice *pinch of lemon zest from ½ the lemon Preheat oven to 375° In order: *Grate refrigerated butter on a cheese grater then place in freezer. *In large bowl, sift together self-rising and almond flour with brown sugar and mix with spatula or spoon. *Combine dried blue berries thoroughly into flour/sugar mixture. (dried blueberries have the same texture as raisins; hence bakes like a raisin scone.) *In a separate bowl, whisk together the buttermilk, eggs, lemon zest, and teaspoon of vanilla and set aside in refrigerator. *Now add chilled butter to the dry ingredients of flour/sugar/blueberries, and using your hands or spatula, thoroughly mix until it has the look of well coated breadcrumbs…takes about 3 minutes. *Now add the wet ingredients and using your hands or spatula, mix until completely wet. It may be rather sticky due to the ratio of added almond flour, so be prepared to add as much as ½ cup more white flour so it’s not so sticky. *Place the dough onto a clean surface dusted with white flour and roll out until it is 1" thick. Rather than kneading it, roll the dough over itself several times flouring as you go so it’s no longer sticky. (Bear in mind, these scones do double in height, so if you want a smaller scone like a snack roll out to 1/2" and cut so it’s about 1- 1 ½ inches high when done.) *Use a 2" round cutter and place scones an inch apart on a parchment lined sheet tray. *Put sheet tray in refrigerator to harden the butter in the dough for 30 minutes. *Remove the tray and brush each scone with melted butter and lightly sprinkle with sugar. *Bake at 375° for 20 to 30 minutes or until tops turn lightly brown. Remove and place on a rack and cool to room temperature. Glaze: Whisk together the powdered sugar, zest, and lemon juice when ready to glaze your room temp scones. Of note: I baked 12 and froze the remaining raw unbaked ones. They keep well up to 6 months when properly wrapped in airtight freezer wrap.

[@dragons8822]

Never use drizzle don't like it, I buy my scones as my baker makes them the way i like them, only i get cranberry Not blueberry & i have her cut her them into squares instead of the pointed shape most people use. I live in a small town in Wyoming so this is easily possible.

[@currayZlittleazn]

tried this recipe today and it was excellent. the house agreed that they were the best scones we've ever had!

[@ChefBillyParisi]

Awesome

[@lailagarde7107]

These are just amazing!!! Just made them and ate them warm out of the oven. Best recipe ever

[@scavengerlily11]

I just made these but I only had frozen wild blueberries. I dried them as much as possible and I left the dough in the fridge for 30 mins they are delicious! I will definitely make them again with fresh berries. I don’t think I can ever do store bought again!

[@barbaraanderson3532]

That hint about grating the frozen butter is genius! Thank you so much. I’m making them for Easter morning!

[@ChefBillyParisi]

Nice!

[@elizabeths4371]

YES I agree! but it makes perfect sense- gonna have to make these

[@pserpa1]

I just made these for the first time and I pledged to make them once a month! 👌🏼

[@ChefBillyParisi]

awesome!

[@kelly-ro8pd]

I just finished making these DELICIOUS scones and my family ABSOLUTELY LOVES THEM!!! I didn’t have buttermilk on hand so I added lemon juice to milk and it worked just as well! THANKS FOR THE RECIPE!!!! 😄😆😆

[@vidbox44]

Kelly Yan I just tried this recipe out and the ‘dough’ was more like an extremely thick batter. Really, really sticky. Was that your experience?

[@kelly-ro8pd]

@@vidbox44 ​ HI! For me, the batter came to shape but was still pretty sticky. I had to make sure that I had a ton of flour nearby so it wouldn't stick to my hands or my cutting board. I think the part where the eggs and milk come into action is the point where it could mess up the batter. Maybe you have extra large eggs? My parents buy pretty medium/smallish eggs so I think that might be why my dough formed a bit more. Hmmm I actually don't know what the best thing to do when a batter is too sticky. I would think adding more flour would mess up the texture huh... 🤔

[@vidbox44]

I did use XL eggs, yes! I bought them because Ina Garten’s recipes call for them. I’ll bet that’s what did it. I also may have mixed it too much and the butter melted. It was hot in NY that day. I did end up adding flour to handle the dough, and they were a little dry. I will try it again with regular eggs, and less mixing. Thanks for the reply!

[@DayaKarmacharya]

Amazing recipe chef salute to you

[@Black_beauty]

I love BB scones. Blueberries are my favorite. I am fully stocked ans will be making tomorrow. They look amazing. Thanks for sharing.

[@ChefBillyParisi]

thanks for watching!

[@lidiaflores6071]

Muchas😃 gracias 👍🏻👍🏻👍🏻 por los escones .Por enseñar y compartir fantástico 👏👏👏😊

[@vickyb1863]

The best blueberry scones ever! Thank you for shearing the recipe ❤

[@mirtacatalan5250]

I've tried this recipe....ur right it's delicious.... perfect...

[@thornnyc]

the recipe is straight forward and easy to follow, tips are useful. Thank you very much!

[@ChefBillyParisi]

Thanks for watching!

[@bandungj5109]

I finally decided to try to bake the scone (which is the first time i did in my whole life..LOL) due to corona the market supply is not stable and we couldnt find any butter in the nearby stores..i replaced it with butter-margarine..in here we have product that is blend of margarine and butter (i dont know whether you have it in your country).thats all that we have.. but however i made it!! my daughters excitingly wait on the dining table every morning within these 3 days for scone breakfast😂 they really like it..thanks a lot for sharing this recipe.. actually i tried to bake this scone just because this is my daughters favorite meal on her favourite cafe that she missed so much due to corona..thanks for cheering up my daughters..😊

[@janea5898]

Bandung J510 Try it again with unsalted butter when you can find it. It’s sweeter than salted butter. Once you try it you’ll prefer it.

[@rosemarydouglass3744]

finally easy and simple not rambling on and on thank you thank you

[@estherpais9291]

I made these last night and they were delicious and were so easy to make!!! Followed all of the directions except I used frozen blueberries (they were cheaper) and it worked perfectly. In fact, I didn't have to put the dough in the refrigerator to cool it down since the blueberries were frozen everything stayed nice and cold. Popped them in the oven for about 27 minutes and they cooked perfectly. Everyone loved them. Thanks for a great easy to follow recipe. You rock!!!!

[@ChefBillyParisi]

Fantastic, thanks for giving them a shot!

[@valeriem511]

Just made your recipe! These are the best scones I had in my life!! Perfect texture and taste! Moist, just sweet enough! Love it!! 💙💙💙

[@ChefBillyParisi]

Fantastic!

[@MsRoadtoRiches]

Thank you so much! I just made these tonight and they are wonderful. I never knew you could make buttermilk with vinegar or lemon juice. Eternal Blessings to you.

[@gl7038]

Omg I made these and they were the best I’ve ever had. Soft soft smell amazing. Thank you for this recipe

[@soniasorrentino8586]

Best scones I’ve ever had, hands to god. Thank you for this receipt. I baked these tonight for my husband and I wowwww 😚

[@Ce2009ce]

That cheese grating of the cold butter😱thank u😀

[@ChefBillyParisi]

Game changer

[@swirlblue4626]

Thank you for putting the information in the description!

[@samrusyoga]

I tried making scones for the first time and they turned out great with this recipe!!! I used frozen blueberries and it still came out great! however, I made the error of not adding the full one and half cups of bluebs because it looked like alot, but after the dough rose in the oven, I wish i wouldve kept them all in!!!

[@mary-jeanslaughter8]

I now have my Sunday brunch menu completed!!!!! Thank you so much for doing something blueberry! They are my favorite!!!!

[@ChefBillyParisi]

They are the best

[@ronschlorff7089]

@@ChefBillyParisi Our Canadian friends might like them with Saskatoons too!!! :D

[@ashiniguruge9752]

Best blueberry scone recipe that I tried. Thanks for the tips.

[@ethc2867]

Awesome. Thank you for sharing the information regarding the recipes. You even have instructions how to prepare of which a lot of people do not. Again, thank you.

[@bcblueberrycouncil]

YUM! Love the addition of fresh blueberries!

[@ChefBillyParisi]

yes!

[@annweitoish8856]

Thank you they look Great definitely going to make these

[@conniebarber4582]

These look amazing!! I've got to make these tomorrow morning!! Thank you so much for sharing!! God bless you and all your videos.

[@ChefBillyParisi]

Thank you

[@NathalieTravelMuse]

the cheese grater is such a great hack!!!

[@ChefBillyParisi]

Game changer

[@JudiChristopher]

BEAUTIFULLY Done

[@kimtaylor1137]

Making these to take to friends as part of a meal train. They will be great for breakfast with coffee.

[@ChefBillyParisi]

My favorites way to enjoy theme

[@warliantolin4044]

Very good videos very informative thank you very much.

[@ChefBillyParisi]

You are very welcome

[@artwithmycoffee]

Yes, my mouth is literally watering!

[@oceanbaby4521]

These look delicious! I love lemon glaze! Thanks Billy👩🏽‍🍳🍷♥️

[@ChefBillyParisi]

So dang good!!!

[@BoggWeasel]

I have a similar recipe but add lemon zest to the mix and top with a lemon glaze like above, my most requested scone.

[@lindamitchell-fox1926]

I have loads of blueberry bushes which means I have a ton (well almost 50 pounds from this summer) of frozen blueberries. I’m making these tomorrow. Thanks for the detailed recipe.

[@ChefBillyParisi]

So good!!

[@kleonard41022]

These are the BEST and you are the best. Thank you.

[@jungwonsdimple9593]

just made these and theyre a hit with my family!! thanks so much

[@galinasvistun3600]

Thank you. Just made them. Good recipe!

[@iselacamacho8549]

I made them yesterday and there were delicious. Thank u very much for sharing

[@rigglebean565]

If you crack an egg on a flat surface rather than a bowl or an edge, you will avoid small cracked shell. Works every time!

[@angief8597]

PURRFECTLY DELISH! Made them yesterday, ooh so yummy! The perfect texture! So easy! Thank you!!

[@ChefBillyParisi]

Glad you like them!

[@IsaacGonzalez-ki2rc]

You've definitely mad a believer out of me. Tried it and ate the entire thing myself lol my kids didn't even get any they are a winner

[@e66head]

Thank you! I've made these three times now and my people love them! A question! Is there a reason for not using a mixer to mix the dough (as described in your video for making buttermilk biscuits)? Edit: I see you've already answered this question saying that a mixer can be used. :) Thanks!

[@starlynn57]

Followed the recipe perfectly…amazin’ results!! Thanks!!

[@janetmarieleo7522]

It looks great I make bacon egg and cheese scones which are excellent for breakfast on the go. I'm not sure if you noticed in this particular video and eggshell went into your batter. Not that anybody would notice they'll just think it's part of the blueberry or whatever but you may want to look at the video again. I make these all the time and the family loves them great recipe

[@MrTjcomedy]

Look, that is exactly the recipe I use to make scones almost to the T! The only difference is I never grated my butter but I will from now on what a great idea.

[@krystynam8056]

Will be making these this weekend. Looks amazing, thanks!

[@floswason8776]

Made them today best recipe I’ve found on KZbin taste delicious l made them plain will try with fruit ⭐️⭐️⭐️⭐️

[@karilynn3535]

Excellent. I know the feeling of success...all you can do is laugh when it's sooooo good. Thank you.

[@ChrisMSan32]

Just made these. My toddler loved them ❤

[@timbotide]

Your video explained the process so well. Can’t wait to try your recipe.

[@rainonyourparade3045]

Yes! I always use a cheese grater. Makes a huge difference.

[@marciakipp3633]

Excellent 'tips'! Many thanks 👍

[@ramonamacabugao1613]

I just made this scone. It puffed so much. Thanks for the recipe n the tips.

[@ChefBillyParisi]

Welcome

[@yuli2220]

Amazing! They turned out perfectly. Thanks so much for sharing 😄

[@arlenemurphy804]

Looks heavenly

[@ChefBillyParisi]

Thank you!

[@vickilarouge4855]

Tried this recipe using frozen blueberries and it was a lot easier. Stops them from bursting while you’re working them into the dough. Didn’t affect the baking at all either. 🙂

[@ChefBillyParisi]

Fantastic! Not a bad idea, we just had so many leftover blue berries and I was just wanting to use them up.

[@areyoukidding1431]

I was hoping you could use frozen but concerned it would make it too wet. Thanks so much for sharing!!

[@HumanGoodOne]

AWSOME! Thanks for the amazing recipe. They are wonderful and delicious like a "piece of heaven".

[@nathanbenton2051]

your kitchen is next level

[@ChefBillyParisi]

Thanks man!

[@BCSpecht89]

They look fabulous! Can't wait to try them.

[@nanibly]

Hi, if the goal was to make them rise more and fluffier, why you did not also add baking soda since you have all the acid from the buttermilk?

[@bettyvorley1130]

I agree and I would cut down on the sugar.

[@joanwalford1959]

Great recipe. Will have to try.

[@Farah_H.]

Made it today. It was delicious. Thank you so much!

[@TarotMoon]

Fantastic. Thank you!

[@sorenburwellm]

Been trying to bake more and improve my skills during quarantine and I'm so glad I found your channel. Made these this morning for the fam and they loved them! Thanks for this recipe!

[@ChefBillyParisi]

Thanks for watching

[@hellentian4364]

Who needs coffee shop scones, these are so good!

[@ChefBillyParisi]

Yes!

[@carolynekhalil6321]

Very fun to watch! Thank you for the recipe

[@fcdychilds]

Can you freeze after making and cook later. Making this for my daughter in law yum

[@rowenatebaldi3213]

I'm going to make this for my husband's birthday breakfast on 10/8/24> Oh Geez! I use cheese grated to grate butter (not all the time). That's awesome! Hey Chef, we don't need to coat the blueberries in a little flour before adding to the mix? I'm following your recipe. Thank you. I'm thinking of using Monkfruit as sweetener. I hope it works. (I also chill anything I bake 30 minutes prior to baking). Thank you

[@richardlanderos5526]

Best scone recipe on KZbin!

[@CostasSchuler]

they turned out really good!!!!!

[@yosef5953]

I followed this recipe, even at high altitude (Denver) these turned out perfect! Thank you!