Made the Noe's "whatever" blueberry scones. Cannot possibly find the post

[durward]

but there was much praise for them. I think they need a slight bit more sugar in the dough. They are a nice texture and taste, but just too "non" without some more sweet. And I should add, I do not like sweets--don't make them for dessert, like things much less sweet. DD also agreed.

 

[sylvia]

Link for Noe Valley Bakery Blueberry Pecan Scones

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=18564

 

[darylga]

a nice glaze make these good for dessert

i used a powdered sugar, milk and almond extract glaze that made these very good.

Also good with cinammon and sugar.

 

[luisa_calif]

FYI, Noe Valley is a San Francisco bakery, (see link) Doesn't the woman holding the cake look like

an older "Gail"?

http://www.noevalleybakery.com/

 

[dawnnys]

Oh my gosh! It's her, I'm sure. Didn't someone once say it was Murial Wadsworth...

or Betty Crocker, or someone else who was famous in the 50's?

 

[durward]

Yes, my daughter agreed that they needed a bit more sugar and suggested a glaze also.

 

[angak]

I tweaked this recipe too. I sprinkled some sugar in the raw on top before baking to add that

extra sweetness it needed. I also did not do the "chop the butter up and freeze it" step. I just used the FP to cut cold butter into the flour and then I stuck that mixture in the freezer for an hour, and then continued with the mixing. Seemed to work fine and a bit less fussy for me.