I am doing scones for the first time, blueberry ones. Am I correct in assuming that there is not alot you can do to keep them from bleeding? How thick are they suppose to be after they have baked? And do they have to be in a specific shape? I made mine with a round cookie cutter.
And after they have baked with the blueberries stop "juicing" out or do they keep juicing? how do you keep the dough from getting soggy? sorry, I just know nothing about these things haha

I think unless you're using dried blueberries, you'll get some bleeding.

I'm of English origin, so scones were part of our day to day munchies growing up. We always make them about an inch and a half to 2 inches thick, so you could comfortably split and butter them to eat. Always with raisins baked in

We also always cut them round. I've been to England a few times, and I can't recall seeing them any other shape, even store bought ones.

Scones are often cut into triangles. There was an excellent recipe and instructions on the tv show Americas test kitchen.

the patted out the dough to a rectangle (do not overmix it) layed out frozen berries, pressed them in gently, then folded the dough into thirds. The ended up with a longer, narrow-er roll. pat it down some and cut into squares, then triangles.

the frozen berries bleed a LOT less, and taste just as good after baking.

I've made scones a zillion times, and I've always made them into a triangle shape. I use dried berries.
The perfect person, in my opinion, to contact, is aine2, if she has time!
She is from Scotland. I hate to be speaking for Loraine, but she may be able to help you more.

okay, thanks everyone, I just pulled them out of the oven and they seem pretty thick to me but I guess they are suppose to be, I have gotten mixed reviews as to what shape they are suppose to be so I am just going to keep them round unless the customer says something else.

Does anyone know, will the berries keep juicing after being baked or will it stop?

thanks

It will stop, just as a pie would or muffins.

Would you mind sharing your recipe? I've been looking for one and haven't had much luck.

sorry, had to get off here for awhile. Will get recipe tomorrow as I have to pick up my son and make sure homework is done. Big day tomorrow for track meets.

I have to admit that I am cheating a bit and using a mix that my supplier wanted me to sample. So far I have done just plain scones, choc. chip scones (which really got high raves) and now the blueberry scones. So much easier then any of the recipes that I have tried and really inexpensive. I am sure that scratch scones are probably better but the few people that have tried the ones I have made have had high opinions of them.

Here is a link to the scone section of the Joy of Baking site. There are lots of recipes and information there. You can also try Epicurious and Recipezaar, they have tons. My favorite scone is white chocolate cranberry. Yummmmâ¦.

http://joyofbaking.com/SconesIntroduction.html

FYI: also search for Strawberry Shortcake instead of scones. The biscuits used in traditional shortcake are a lot like scones.

Sorry it took me so long but after reading the Joy of Baking post, it's very much like mine. Scones in general are dry, so these might actually be a wee bit better.

just had a quick question for those of you who do make the scones - my customer is wanting me to see if I can make the scone a little sweeter - I am using a mix, can I just add some sugar to it? and if so do I use granulated (was not sure if it would make it grainy) or should I combine some powdered sugar with the mix? Any suggestions? thanks everyone

Some recipes use a sugar or jam glaze brushed over the unbaked scone, or a milk or egg wash that is then sprinkled with sugar. That would make it a bit sweeter without changing the interior. One of my cookbooks also says that helps keep the scone fresh a bit longer.

sorry, was having trouble connecting to get on here.
I agree with the wash and sugar sprinkles and sugar inside. That's what I do when I want a sweeter one.