How do you make the two components come together in perfect harmony? Bake them separately.
By America's Test Kitchen | June 6, 2012
<< Back to Article: Secrets to Blueberry Cobbler
I like this technique for par cooking the biscuits, but I prefer the other recipe for the blueberries (I like the flavor that the ginger adds, and also prefer less cinnamon.)
sounds very good epically
with fresh Maine Blueberries.
Could I use frozen blueberries when fresh ones are not in season?
Next time ill either cut back on the cinnamon or leave it out of the filling. Otherwise, its pretty amazing.
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We already knew what a blueberry scone could be—dry, crumbly, or dense. We baked over 800 scones to achieve what we knew a blueberry scone should be—rich, light, and flaky.
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