Comments on: Blueberry Scones

By: Jeanine Donofrio

Jeanine Donofrio — Tue, 10 Nov 2026 17:04:27 +0000

In reply to Jia. Hi Jia, you could use cold cubed butter, yes.

By: Jia

Jia — Tue, 10 Nov 2026 16:02:45 +0000

This was really yummy, flaky and fun to make! I just felt the grating frozen butter was very time consuming and inconvenient. Would cubing cold butter give the same result?

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Thu, 22 Oct 2026 14:41:28 +0000

In reply to Lauryn. I'm so glad you loved the recipe, Lauryn!

By: Lauryn

Lauryn — Thu, 22 Oct 2026 03:49:36 +0000

Wow, came to comment because I ate my first scone of the batch made with this recipe and I’m already in loveeee!!! The coarse sugar on top is such a great addition too!

I used to go to a coffee shop 30 min away for their blueberry scones… now I found something even better LOL and I can make them whenever I want! God bless you for sharing this

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 02 Oct 2026 20:08:49 +0000

In reply to Lynette. Hi Lynette, I typically separate them.

By: Lynette

Lynette — Thu, 01 Oct 2026 15:09:24 +0000

Do you separate the wedges on the baking tray, leaving a couple of inches between each one? Or do you leave them together (sliced, as the directions state)?

By: Rayna

Rayna — Mon, 28 Sep 2026 15:03:35 +0000

In reply to Doug.

With biscuits and scones, grated butter makes it more flaky.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Mon, 21 Sep 2026 15:08:42 +0000

In reply to Doug. Hi Doug, so glad you enjoyed it! Keeping the butter cold in small pieces helps the scones bake up with a nice flaky texture. If you prefer, you can cut it into the dough using a pastry cutter, a fork, or your hands instead of grating it.

By: Doug

Doug — Sun, 20 Sep 2026 12:53:51 +0000

Nice recipe. But why grate the frozen butter? That’s a lot of work, and pretty messy. Why not just melt and add? Frozen blueberries work fine, but yes, there is some coloring of the dough. I should add that they swell considerably when baking, so when laying them out in the pan, keep them well separated.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Thu, 20 Aug 2026 20:20:34 +0000

In reply to Irene. Hi Irene, I think that would work well!