I've been using your blueberry tip for blueberry muffins and it works wonderfully, even in very large batches. For scones, I'm finding that since the rinsed blueberries are soft, they squish and bleed when I incorporate them into the dough (even when I add them to the dries or coat with flour). Do you have any additional tips for using rinsed frozen blueberries in scones?

• Reply