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.
Raspberry, Walnut, and Pumpkin Whole Wheat Scones