Comments on: Any Berry Scones

By: Lisa

Lisa — Sun, 29 May 2011 20:39:22 +0000

Nicole,
Hi!!! Just wanted to let you know that I stepped out from behind the wall of fear of failure and tried these this morning for breakfast! Oh My Goodness!!! Yummmmmm!!! (So yumm I ate 4 yikes!!!) I was worried when the batter looked wayyyy to wet, but I kept stirring and *surprise* the batter came together just like you said it would! Yea!! They are sooo yummy!!! I did chocolate chips and cranberries… Yea!!!
Thanks!!

By: Nicole

Nicole — Tue, 10 May 2011 17:02:23 +0000

Hi, JoAnn,
Thank you so much for the kind words. I’m so glad you seem to have renewed sense of possibility!
I am so sorry about the berries problem. You are running into an editing error that will be corrected in the next printing (but that doesn’t help you much, now does it — I know…). You can add the berries either right before the milk, or right after. If you add the berries after the milk, just try not to handle the dough too much as you incorporate the berries into it. Please accept my sincere apology for the omission in the book.
I hope you’ll keep coming back to the blog. Later this week, a recipe for GF Monkey Bread that is downright sinful – but super easy.

xoxo
Nicole

By: JoAnn

JoAnn — Tue, 10 May 2011 13:08:10 +0000

I just bought your book and couldn’t wait to get started. I’m gluten sensitive and have tried many times to make GF scones, cookies, etc. with terrible results. Nice to know I’m not alone! Thanks for writing your book and blog, and for being the funny, wonderful, down to earth, GF fab cook that you are….I’m SO glad I found you.

Now, about those scones…. please tell me WHEN DO I add the berries? Nowhere in the recipe does it tell me that. I made my first batch yesterday, but I had to put the dough back into the bowl after shaping it into a rectangle so I could add the berries. Needless to say after handling it so much and mixing it so much they didn’t turn out so good – spongy (although still tasty). So… WHEN do I add those gorgeous berries to the recipe?

JoAnn

By: Nicole

Nicole — Sun, 24 Apr 2011 16:03:53 +0000

Hi, Delia,
You add them frozen. It’s best not to defrost frozen berries when using them in pastry, since the pastry itself will go from very cold to a very hot oven. It won’t alter the moisture content. Not to worry. I hope that helps!
Warm regards,
Nicole

By: Delia, Tucker, GA

Delia, Tucker, GA — Sun, 24 Apr 2011 14:13:36 +0000

Hi, just curious, at what point do you add the blueberries, also should they be thawed and drained or added frozen? I was afraid adding them frozen could increase the liquid in the recipe. Thanks, DJ

By: Nicole

Nicole — Sat, 19 Mar 2011 15:44:47 +0000

Hi, Sophie,
Thank you so much for writing all the way from Brussels! How great is the Internet?
Thank you for posting, and enjoy!
Warmly,
Nicole

By: Sophie

Sophie — Sat, 19 Mar 2011 10:50:37 +0000

I love all of your tasty gf recipes! These scones rocked my tastebuds too!

MMMMM,…Many greets from a recent gf foodie from Brussels, Belgium! :)

By: Nicole

Nicole — Thu, 02 Sep 2010 14:44:20 +0000

Hi, Jennifer,
I would have to guess that it was either one issue or another (or both): you added too much liquid, and/or your butter was not cold enough. Most likely, it was a combination of the two. Don’t be afraid to tinker a little. The dough will be sticky, but not gooey. I hope that’s helpful!
Warmly,
Nicole

By: Jennifer

Jennifer — Wed, 25 Aug 2010 16:27:42 +0000

Help. My scones were a gooey mess after mixing in the berries. What did I do wrong?

By: Nicole

Nicole — Thu, 11 Feb 2010 02:54:25 +0000

Hi, Patricia,
Welcome to the site. Yes, you can substitute for butter with a soy butter, for example. We used to be dairy free, and I used to use Earth Balance brand soy butter. It even comes in sticks.

I hope that’s helpful.

Warmly,
Nicole