If you’re even remotely a fan of muffins and biscuits, then you’re gonna love these Whole-Wheat Blueberry Scones. And they’re not just for breakfast. We’ve been eating these for snacks, and I’ve also been putting them in my kids’ lunches. The possibilities are endless! Plus they’re freezer friendly too, so go for it. :)
Whole-Wheat Blueberry Scones
Ingredients
- 2 cups whole-wheat flour
- 1 tablespoon baking powder
- 2 teaspoons orange zest, chopped
- ½ teaspoon salt
- 8 tablespoons butter, straight out of the fridge (1 stick)
- 3/4 cup frozen blueberries
- 2 eggs
- ½ cup heavy cream
- 2 tablespoons honey
Instructions
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Preheat oven to 400° F.
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In a food processor fitted with a dough blade, mix the flour, baking powder, zest, and salt until combined.
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Cut the butter into tablespoon-sized chunks and sprinkle them on top of the flour mixture. Pulse until the butter breaks up into pea sized pieces. Add the blueberries and pulse again just until combined.
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Drop in the eggs, cream, and honey and process until the dough comes together into one ball chasing itself around the machine (or if that doesn't work, you can just bring it together with your hands).
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Turn the dough ball out onto a floured surface and pat down with your hands (or use a rolling pin) into one big circle that's about ¾ inch thick. If the dough sticks to your hands, pat it with a little more flour.
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Cut the dough into triangle shaped pieces (it helps to cut into the circular shape like you would a pie or a pizza) and place on an ungreased baking sheet. If there are any remaining scraps press them together and cut more shapes until it’s all been used.
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Bake for 12 to 15 minutes or until golden brown. Serve warm or at room temperature.
Recipe Notes
We recommend organic ingredients when feasible.
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phrist
January 20, 2015 at 8:14 pmTHANK YOU for the lovely recipe. Can i make it with raspberries?
i just don’t have the blueberries on hand and i can not wait until tomorrow to try your new recipe.
Lisa
January 20, 2015 at 8:17 pmYes, I think that should work just fine – enjoy! :)
Vanessa
January 20, 2015 at 8:22 pmCould I use frozen cranberries? I picked up a bag by mistake and am trying to find a recipe for them! Thank you!
Shannon
January 20, 2015 at 8:29 pmCan I use my food processor with the regular blade? I don’t have a dough blade and want to make these right now! ;) I’ve been very successful using the regular blade and making things like pizza dough in the food processor. Thank you!
Lisa
January 20, 2015 at 9:08 pmI’ve also been successful using the regular blade even when a dough blade is best – so I say go for it!
Tina
January 20, 2015 at 8:45 pmOh my goodness, one of my all time favorite treats,,, ai want to make these NOW but don’t have heavy cream. Do you think it would be feasible to substitute whole milk?
Lisa
January 20, 2015 at 9:09 pmI definitely think that would be worth a shot, although I have not tried it! Let me know how they turn out :)
Tina
January 21, 2015 at 10:00 pmI ended up replacing the heavy cream with half a cup of milk and 2 tablespoons of melted butter. They came out great! My husband even likes them :)
Luda Doddridge
January 20, 2015 at 9:00 pmI don’t have a dough blade for my food processor. Is there another option?
Lisa
January 20, 2015 at 9:09 pmTry the regular blade! I sometimes use it as a substitute with no problems.
Jenn
January 20, 2015 at 9:38 pmCould you make this in a Vitamix? I don’t have a large food processor?
Amy Taylor (comment moderator)
January 21, 2015 at 9:22 pmHi Jenn. We’ve not tried making batters in the Vitamix. Her is a link that might help: https://www.vitamix.com/Discover-Vitamix/What-You-Can-Make.
Laura
January 22, 2015 at 8:49 amI made them in my Blendtec yesterday and it worked beautifully!
Amanda
January 20, 2015 at 9:46 pmCould you use syrup instead of honey?
Amy Taylor (comment moderator)
January 21, 2015 at 9:25 pmHi Amanda. You can typically sub maple for honey 1:1.
Samantha
January 20, 2015 at 9:49 pmLooks delicious! Any suggestions for a non-dairy substitute for the heavy cream? My daughter has a severe dairy allergy.
LeAnn @ Real Fit, Real Food Mom
January 20, 2015 at 9:57 pmLooks good! Will pin to try soon!
Lauren
January 20, 2015 at 10:03 pmSamantha,
I have used SO Delicious coconut creamer in place of heavy cream in recipes. Not quite as thick – more like half and half, but it works well.
Kristen
January 20, 2015 at 10:27 pmThinking about a non-dairy option using coconut oil instead of butter and regular coconut milk instead of the heavy cream. Might also make a cashew cream instead of the heavy cream.
Heather
January 21, 2015 at 9:20 amI sub coconut milk for heavy cream all the time, I haven’t had any issues, actually like it better!
Denise Beinke
January 21, 2015 at 9:28 amHow would you suggest making this and some of the other recipes Gluten Free for my family. We are trying to eat healthier,however 3 out of 5 of us are Gluten Free.
Thanks,
Denise
Abbey
January 21, 2015 at 9:35 amAny suggestions if you don’t have a good processor? Thanks!
Kristen
January 21, 2015 at 9:31 pmI don’t have a food processor so I’m planning to cut the butter in with a pastry cutter and then mix the other ingredients in by hand.
Amy Taylor (comment moderator)
January 21, 2015 at 9:33 pmHi Abbey. You can make it by hand with a pastry cutter. :)
Stacy
January 22, 2015 at 1:32 pmTry grating your frozen butter,with a box grater, into the dry ingredients and then cutting it in with your pastry blender. Your butter stay colder so you get a better rise from the steam escaping. It also takes a fraction of the time!
Shannon Recktenwald
January 21, 2015 at 10:09 amDo the blueberries get grinded up or bleed into dough causing it to be blue/ purple?
Amy Taylor (comment moderator)
January 21, 2015 at 9:35 pmHi Shannon. If you use frozen blueberries, they will not bleed much.
Laura
January 22, 2015 at 8:53 amI used dried blueberries and they stayed intact.
Anna
January 21, 2015 at 10:24 amI just made this recipe according to the instructions. The frozen blueberries got pulverized. I suggest folding in the blueberries by hand after the wet ingredients are incorporated. Or perhaps move to a mixing bowl after incorporating the butter. Stir in the blueberries, then add the wet ingredients.
Sharla
January 23, 2015 at 7:05 pmYes and amen. I agree wholeheartedly with this.
Heather
January 21, 2015 at 10:50 amWondering if I can do this in a Vitamix?
Amy Taylor (comment moderator)
January 21, 2015 at 9:37 pmHello. We’ve not tried making this in a Vitamix. This might help: https://www.vitamix.com/Discover-Vitamix/What-You-Can-Make.
Laura
January 22, 2015 at 8:54 amMy Blendtec worked great, so I’m sure your Vitamix will!
Angela @ Food Angel
January 21, 2015 at 12:19 pmI’ve always wanted to learn how to make scones, but never got around to it. I will have to break in my new Ninja food processor Christmas gift with this recipe for sure!! Thanks for sharing, Lisa! P.S. It sounds like you’ve accepted that your daughter is 10 now- you mentioned it so casually in the e-mail ;-)
Jennifer
January 21, 2015 at 12:34 pmIs it possible to use lemon zest instead of the orange? Excited to try to this recipe for my daughters!
Amy Taylor (comment moderator)
January 21, 2015 at 9:40 pmHi Jennifer. Yes, that should be fine.
Darci
January 21, 2015 at 12:35 pmJust made these and they were delicious! Only problem was the dough turned blue. I’m thinking maybe mix in the blueberries by hand just before rolling out the dough?
Amy Taylor (comment moderator)
January 21, 2015 at 9:41 pmHi Darci. If you add them fully frozen, they tend to bleed a lot less.
Rebecca Ritacco
January 21, 2015 at 12:43 pmJust made them, delicious! I used a regular food processor blade and whole milk and they turned out great! Thanks!
sallie
January 21, 2015 at 1:14 pmcan you substitute raspberries instead? or once you freeze raspberries do you lose all the nutrients?
Amy Taylor (comment moderator)
January 21, 2015 at 9:44 pmHi Sallie. Sure, you could try them with raspberries. And no, if raspberries are frozen right after picked, they retain most of their nutrients. That’s true with any fruit or veggie. ;)
Lacy
January 21, 2015 at 2:22 pmCan you sub heavy cream for another type of milk?
Erin
January 21, 2015 at 2:57 pmI made these for breakfast this morning. They were really good! I made them by hand and just used a pastry cutter to mix in the butter. We topped them with a drizzle of honey. A perfect breakfast! I loved the subtle taste of the orange.
Lisa
January 21, 2015 at 7:17 pmGood! Yes, a pastry cutter is the perfect substitute if you don’t have a food processor :)
Sara
January 21, 2015 at 3:43 pmCan you use the blendtec or a mixer if you don’t have a food processor?
Laura
January 22, 2015 at 8:55 amMy Blendtec worked great!
Melinda
January 21, 2015 at 6:41 pmHi I live in Australia. I am unsure what a stick of butter is in weight terms ( I have a thermomix) is it 250 grams?
Thanks
Sue
January 21, 2015 at 7:02 pmHi Melinda. I am an Aussie living in Canada, so can tell you that a stick of butter is equivalent to 125 grams. Happy cooking!
Tiffany
January 21, 2015 at 8:16 pmSOOOOO excited to try this recipe! I’ve been able to tweak my banana muffin, pumpkin muffin and apple muffin recipes to make them much more healthy but blueberry is my kids favorite and no healthy switches have worked. Will let you know what they think. :)
Tabitha
January 21, 2015 at 11:05 pmcan whole milk or 2% milk be substituted for the heavy cream?
Amy Taylor (comment moderator)
January 26, 2015 at 9:31 amHi Tabitha. Other readers have subbed at least part of the cream with whole milk.
jean
January 22, 2015 at 12:48 amHi Melinda, I live in Australia.
could you tell me if whole-wheat flour is the same as wholemeal flour here in Aussie.
thanks
Jean
Amy Taylor (comment moderator)
January 26, 2015 at 9:48 amHi Jean. Yes, it is the same. :)
Jean
January 27, 2015 at 5:39 pmThank you Amy
And would that be plain flour. Or Selfraising flour
Regards
Jean
Amy Taylor (comment moderator)
January 28, 2015 at 11:07 am:) Plain or you will end up with an overly leavened scone.
Jean
January 28, 2015 at 8:54 pmThank you Amy
Emily Donald
January 22, 2015 at 7:33 amI just made these and the blueberries (frozen) got completely pulverized. Is that the intent?
Katineyh
January 22, 2015 at 1:46 pmDid you use the plastic dough blade? If you used the regular metal blade it would have definitely chopped the blueberries up, but the dough blade mixes without chopping. Just a thought.
Emily Donald
January 22, 2015 at 3:05 pmYep. Plastic dough blade.
Cindy
January 23, 2015 at 5:39 pmThat happened to me as well. I used a plastic dough blade, but the whole thing turned into a purple gooey mess. The dough never formed a ball even when I tried by hand. I don’t know what went wrong?
Sharla
January 23, 2015 at 7:08 pmHi Cindy. I had the same exact problem. I followed the recipe exactly so I don’t know what went wrong.
Amber
January 23, 2015 at 9:20 pmMine was the same. I ended up adding an extra 1/2 cup of flour or so at the end and kneaded that in by hand. They turned out good as far as the flavor and texture. But I think I will try adding the blueberries in at the end next time.
Emily
January 24, 2015 at 6:00 amYeah. I added extra flour too. I might try them again and add the blueberries at the end but overall this recipe is fairly disappointing.
Michelle
January 22, 2015 at 8:48 pmI folded the blueberries in at the end just before shaping into a circle.
TOOTIE ADAIR
January 22, 2015 at 5:14 pmDoes anyone have the calorie count or fats etc. per each scone?
Kelly
January 22, 2015 at 6:48 pmThink you could make an equal substitution with spelt flour?
Amy Taylor (comment moderator)
January 27, 2015 at 8:20 amHi there. Yes, spelt should work well, too.
Amy
January 22, 2015 at 7:01 pmYum! Any idea on calories per serving?
Amy Taylor (comment moderator)
January 27, 2015 at 8:21 amHi Amy. We don’t provide calorie information. This post helps explain: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
Rachel
January 23, 2015 at 4:07 pmCan you freeze these? I’m all into make double or triple and freezing the extra. ; )
Amy Taylor (comment moderator)
January 27, 2015 at 8:22 amHi Rachel. Sure, you can freeze them. :)
Robyn
January 23, 2015 at 5:34 pmI just made these and I’m so bummed! I tried using my mixer with a dough hook, my BlendTec, and my pastry cutter. They are like gray biscuits. I don’t taste any blueberry which is crazy for what color they are. My blueberries were frozen. I did the Spelt Pumpkin Muffins today and LOVED them. Oh well.
Joelle Permutt
January 23, 2015 at 6:55 pmJust made the scones. They taste like scones, have a nice flavor, but they are puffy like cake. Is that due to the eggs? I’ve never made scones with eggs, usually just butter and cream. I’ve also never made scones with the food processor. My scones are also a dark blue (started with frozen blueberries). I used whole sprouted spelt flour. Taste is good, just a strange consistency. For as puffy like cake as they are I think they need to be sweeter. The batter was a little wetter than I had expected. So yeah, one other thing I did was substitute baking soda or baking powder. 1 t baking soda. Maybe too much?
Sharla
January 23, 2015 at 7:12 pmHi Joelle. My dough was way too wet too. I couldn’t even shape mine and had to throw it out. I had wondered the same thing about the eggs. The scone recipes I usually use never call for eggs either so I hear ya.
Sandi
January 24, 2015 at 12:01 amBaking powder and baking soda are not interchangeable, that’s probably what the problem was.
Joelle Permutt
January 24, 2015 at 6:11 pmInteresting that they are not interchangeable. I was doing some reading about it. My kids actually liked them cake like. The taste is good. I’ll make them again, but maybe with baking powder this time.
Sue
January 24, 2015 at 7:29 amLiving in the UK, I’m wondering what 1 ‘stick’ of butter is. How many grams would this be please?
Lisa
January 24, 2015 at 10:04 am1 stick is 1/2 cup or 113 grams :)
Rachel
January 24, 2015 at 9:17 amThese were a hit this morning! I don’t have a food processor, so I had to mix by hand. They came out soft, but delicious. I did have to make one minor change. I had no cream because I had whipped it up for a dessert. I used the whipped cream instead, so it had vanilla and maple syrup added.
Sommer @ASpicyPerspective
January 24, 2015 at 3:15 pmI love scones right out of the oven! Can’t wait to try this recipe! Great idea on the kiddos lunches!
ROX
January 24, 2015 at 5:46 pmThese scones are delicious and easy to make. I’m already making my second batch because the first is already gone.
Kim
January 25, 2015 at 7:42 amI did something really stupid with these. I put them on a flat cookie sheet, and the butter melted and ran down to the bottom of the oven and almost caused a grease fire! So make sure you use a rimmed baking pan.
Despite that, they were absolutely delicious! My 18-month-old daughter loved them and made lots of yummy noises. Will definitely be making these again.
Megan
January 25, 2015 at 9:14 amI tried with my food processor with regular blades and it was way too wet. Tried adding a bit more flour and mixing by hand but no luck. :( I think the regular blades pulverized the blueberries, as only a couple were still intact.. Any ideas?
Viktoria
February 4, 2015 at 9:36 amHello Megan,
I use regular blade to make dough as well. There is one little trick that makes difference (at least for me:) and it’s putting the blade into the freezer for at least 20 minutes before using it. I found this advice somewhere online and it really helps. Also, once I left the whole container in the fridge for a few hours and it worked amazingly. Haven’t tried it since, but maybe I will set up an experiment:)
I hope it helps. My plan is to try this particular recipe in a week or so, so we will se how it goes:)
Viktoria
Kari Routledge
January 25, 2015 at 9:18 amReady to put in the oven. The dough is an ugly gray color. I’m thinking next time the frozen blueberries should go in at the end?
January
January 25, 2015 at 4:41 pmMine too & I followed the recipe exactly…thinking the frozen blueberries need to go in at the end.
sara
January 25, 2015 at 7:26 pmAmazing! Mine turned out purple but delicious. The orange overpowered the blueberry flavor but the taste is incredible.
susan
January 27, 2015 at 12:05 pmI followed the recipe exactly and had to throw out the dough. It turned into a blue, wet mess. I was so disappointed. I think if I tried again I’d increase the flour and not mix in the blueberries until the end.
Kristin
January 28, 2015 at 2:35 amI agree with previous comments, definitely more cake like. Sort of like a cross between a scone and a muffin. Still, quite delicious! I made mine with sour cherries (which I folded into the dough before rolling/shaping), omitted the orange zest and topped with a thin lemon glaze(organic powdered sugar and lemon juice). Can’t wait to try the recipe with blackberries.
susan
January 28, 2015 at 5:07 pmMystery solved! I tried to make them yesterday and it was a blue gooey mess. Had to throw out the dough. Two modifications and perfection today ! Delicious! First, you MUST use whole wheat flour. I used white whole wheat yesterday and it didn’t absorb all the liquid…thus the gooey mess. Secondly, I stirred in blueberries by hand at the end….didn’t risk turning the whole thing blue! Yum!!
Natasha
February 1, 2015 at 11:03 pmThis may have already been asked but what if you don’t have a dough blade?
Amy Taylor (comment moderator)
February 2, 2015 at 1:37 pmHi Natasha. You can make this by hand, too. I find it therapeutic. ;)
Viktoria
February 4, 2015 at 9:38 amHi Natasha,
I don’t have dough blade either, but I use my regular blade to make dough, I just put it to the freezer for at least 20 minutes before baking:)
Hope it helps!
Viktoria
Tori
February 4, 2015 at 9:53 amThis recipe was a total fail for me and the first bad outcome from this website :( I used my kitchen aid mixer using the dough hook. First the tablespoon sized butter was too big and never broke up in my mixer. Then, I added the blueberries straight from the freezer and figured maybe it would work better since I was using a mixer and not the food processor but I was wrong. The dough was extremely sticky, blue/gray, and I could barely get it out of the bowl. I coated both my cutting board and the top of the dough with flour just so I could pat it out without it sticking to everything. They baked up nicely but taste very bland. I have been following this blog and have been eating roughly a 70-80% of a real food diet for 2 years now so I am used to things having just a touch of sweetness but this tasted like plain flour.
Kristin
February 4, 2015 at 7:49 pmLisa, have you ever tried maple syrup instead of honey?
Amy Taylor (comment moderator)
February 9, 2015 at 1:40 pmHi Kristin. We have used them interchangeably but not in this recipe. Maple does change the flavor somewhat.
Erika
February 9, 2015 at 11:40 pmThis was a total fail for me. I also was left with a blue sticky mess. I couldn’t seem to add enough extra flour to hold it together. I’m so bummed. I was looking forward to these!
Shannon
February 10, 2015 at 6:01 pmI love these!! My blueberries did break down and make the dough grayish purple, and the dough was pretty sticky but I didn’t know any better so I went ahead and baked them! Sooo good! I added fresh rosemary to my dough which was definitely a good choice! Will definitely be making these again!
Kelly
February 10, 2015 at 10:19 pmI wish I would’ve read the reviews on this one first. Like other reviewers, mine turned out to be a purple/gray gooey mess that I had to throw away. I used white whole wheat. I will try these again soon and will use whole wheat not white whole wheat and will add the blueberries at the very end.
Rachel
February 20, 2015 at 10:32 amMine were also blue, but who cares! I had to cook them for about 23 minutes, but I think I made them a little thicker than required. Overall, great taste, just enough flavor to not be boring and a good balance with my morning coffee. My 2 year old loves them and my very picky 6 year old at least tasted it, but no go this morning.
Sarah
February 28, 2015 at 9:20 amTastes like flour. That’s about it.
Arden
April 13, 2015 at 7:22 amIs There a Substitute for Heavy Cream in this recipe?
Amy Taylor (comment moderator)
April 28, 2015 at 9:29 amAre you asking about a non-dairy sub?
Kylie Keppler
April 17, 2015 at 11:49 amHello, we are a blueberry nursery looking to share blueberry recipes with the readers of our blog! May we share a photo and link to this recipe? Let me know, thank you!
Amy Taylor (comment moderator)
April 21, 2015 at 9:42 amHi Kylie. Yes. Here are our terms of use if you have further questions: https://www.100daysofrealfood.com/terms-of-use/.
Becky
May 2, 2015 at 2:43 pmShould have read the reviews! My dough too turned into a grey sticky mess. I wasn’t about to throw it all away! So I incorporated A LOT more flour by hand and made it work. However, they ended up VERY bland. I know scones are supposed to be less sweet, but these need a little sometime more…I’d say either more honey, zest, or at the very least, a spread of some sort when serving (butter, honey, fruit spread, etc). Next time I will stir the blueberries in by hand at the end to avoid the grey stickiness.
Kristin
May 27, 2015 at 6:51 pmTo make this recipe a 10 try drizzling them with lemon glaze. Just add freshly squeezed lemon juice to organic powdered sugar until the desired consistency is reached, I make mine fairly thin. Drizzle the glaze onto cooled scones. Also, try folding the frozen berries into the dough by hand.
Cori
May 25, 2015 at 12:51 pmI thought these were great! I didn’t think they were bland at all. If anything, I was suprised by the level of sweetness with no added sugar.
heidi
May 26, 2015 at 9:45 amThe are amazing. I had no problem with the color of the dough. It happens….and it doesn’t change the taste. I love these, my family loves these. I can not make enough. Lol.
Kristin
May 27, 2015 at 6:41 pmIf you gently fold the frozen berries by hand into the dough while making the the round circle of dough, you end up with dough perfectly studded with berries. (It doesn’t change the color of the dough). Though I’ve only tried it with blackberries and sour cherries.
Melissa Clough
June 1, 2015 at 8:28 pmIs there a way to make these if you don’t have a food processor with the dough blade?
Amy Taylor (comment moderator)
June 2, 2015 at 4:59 pmHi Melissa. You can just make it by hand. This might help guide you: http://allrecipes.com/video/337/how-to-make-scones/detail.aspx.
Kathryn
June 18, 2015 at 10:47 pmThanks, Amy! That was also my question
Amy
August 16, 2015 at 11:45 amJust made these for the first time…..didn’t mind the blue color, but after having read all of the reviews, I still don’t know how to “fix” the stickiness of the dough! I followed recipe to a T, but the stickiness was a bit of a problem. Turned out okay, but definitely will make a glaze for them next time.
Sara
November 21, 2015 at 6:54 amThese are great!!! I’ve made them many times and my family loves them. I didn’t have a food processor when I first made them so I cut the butter into thin slabs and used a fork to break them into pea sized pieces. The blueberries were my last ingredient (frozen, wymann’s brand). Yes the dough turned blue, but I think it makes them pretty :-) After reading the reviews I think I’ll stick to my fork method instead of using my processor. I also love that it’s a whole wheat recipe.
Kelly
December 10, 2015 at 12:01 pmTo avoid coloring the dough with the blueberries, use dried blueberries instead. This way you have the flavor and nutritional value of the blueberries without creating a “mess” of the dough.
Heather
February 11, 2016 at 3:04 pmThese are wonderful! So, I tried an experiment to lighten these up just a bit and took out the heavy cream and instead juiced the orange and made up the rest of the 1/2 cup with buttermilk. I also used dried cranberries instead of the blueberries. They are wonderful, too! I love a recipe that has some flexibility to it!
Kelly Jo
December 27, 2016 at 10:50 pmThese are amazing! I used 1 cup whole wheat flour and 1 cup whole wheat pastry flour. I also used some of the juice from the orange and cut back the heavy cream (I also add lemon juice to your raspberry lemon muffins). I think this helps them become moist. I used your frosting recipe of powdered sugar, heavy cream and added lemon. Used this to add a nice light glaze. Delicious!
Anne
January 22, 2017 at 10:24 amI don’t have heavy cream…is there a good substitute? My college daughter had my car for the week and I cannot get to the store
Amy Taylor (comment moderator)
January 30, 2017 at 1:39 pmHi. You’ve probably gotten to the store by now. :) I use real coconut milk/cream.
Karolyn
July 20, 2017 at 9:31 amWe just made these these! However, my kids are not fans of blueberries, so we made them with chocolate chips. And since I knew they would like them a little on the sweeter side, I added an extra tablespoon of honey, removed a tablespoon of the heavy cream to keep the liquid to the same measurements. They came out Absolutely delicious. I just used extra flour to help with the stickiness of that though. Wasn’t a problem for me.so excited to find a scone recipe that doesn’t use refined sugar! I will use these as a base for many other varieties of scones.
Margaret
April 14, 2018 at 6:36 pmCan fresh blueberries be used instead of frozen?
Amy Taylor (comment moderator)
May 2, 2018 at 12:58 pmHi there. We’ve only used frozen. Let us know if you give fresh a try.
Kim Ketchum
July 30, 2018 at 10:09 pmFresh works just fine. I also had to add more flour. They are delicious with a glaze on them.
Angela
May 5, 2018 at 12:19 amMy 1-year-old thinks they’re cookies. “Cooookie. Cooookie. Cooookie”. Win!
Karen
January 24, 2019 at 12:18 pmThe picture under the recipe shows whole blueberries on top. It says this is an alternative method above but I don’t see any alternative methods mentioned anywhere. I want to make these with whole blueberries instead of pulsing them into it. How are the made this way?
Lisa
January 30, 2019 at 12:48 pmYou can either fold them into the dough by hand at the end or press them into the top of the triangles before baking. I hope that helps!