I have recently become completely addicted to Cook’s Illustrated. I bought a copy then within about a week I bought a subscription to the magazine and shortly thereafter the online site. Part of the reason I bought a membership to the online site was to be able to easily import recipes from the site into my recipe collection (Macgourmet). But since then I have tried several of the recipes and had none fail. It is nice having all those recipes at your finger tips. Plus there is something really comforting when you are trying to cook something brand new about knowing that your recipe is well tested. So, why am I pushing Cooks Illustrated? (For free might I add.) Because I used their recipe for blueberry scones to make blackberry scones and they turned out wonderfully. I froze most of them unbaked and have been eating them for the last week or so. So for anyone who has a membership I highly suggest trying out this recipe – with whatever fresh summer berry is in season where you are.
Similar Recipes:
Raspberry, Walnut, and Pumpkin Whole Wheat Scones
{ 7 comments… read them below or add one }
Those are so lovely! I’ve always wanted to make scones, but I’m not much of a baker. I think I’ll have to find a recipe to try. Thanks for the inspiration!
I saw the same recipe in Cook’s Illustrated. I have yet to make them…but I will!! We don’t have blackberries here in the Okanagan but I am headed to the coast for the weekend. They grow prolific along the side of the road.
Don’t tell anyone but I fully picked these from the side of the road.
These look really good.
These look delicious but no attached recipe
I’m afraid not. The recipe is copyrighted by Cooks illustrated.
Ah, got it