I will never forget the raisin scones at Harrod's high tea with their subtly sweet flavour and very fluffy texture. Since then, I've been dying for another one smothered with none other than clotted cream and jam! After hearing such rave reviews about Cook's Illustrated best blueberry scones, I decided to give them a try. These were definitely more labour intensive than Dorie's apple cheddar scones, from grating the frozen butter to rolling the dough out and folding it back up again, but it was well worth it. Although I wasn't able to get quite the fluffiness I wanted, these were pretty close. Luckily, my dollar store grater held up for the job, but it's definitely time for an upgrade to a large microplane.
These were supposed to be the best and they did not disappoint. Even my brother had a whole one and he usually doesn't eat a full-anything that I bake other than chocolate chip cookies. Maybe it was the un-dessert like nature of these scones that caught his attention because when it comes to desserts or anything sweet (other than candy) you literally have to offer it to him and sometimes force feed. Weird.. I know.. but on the bright side, there's never a fight for chocolate! It would be nice if I were like that for the sake of my never growing waistline since starting a blog, but then I would be missing out on all the wonderful desserts.
These are definitely on the 'make again' list and if you like your scones soft and fluffy, you have to try them out. They are portioned really big though so you might want to make them a little smaller. Now.. I must get some clotted cream!
Best Blueberry Scones Recipe
* I substituted 1/2 cup raisins for the blueberries
* Before adding the raisins in the dough, I plumped them up using CI's trick by microwaving them for 30 seconds with 1 tsp of water and then drying them on a paper towel
* I reduced the sugar to 1/4 cup since raisins are prety sweet in general