Blend the blueberries and lemon juice in your blender.
Then fold the sugar and lemon zest into the blueberry/lemon juice mixture.
Pour into a saucepan and heat on medium (stirring constantly) until it comes to a boil.
Serve with my Simple & Yummy Blueberry Scones (Recipe #59337) or use it on whatever else you think it will taste good with!
ENJOY!
for the chocolate chip scones:
Preheat oven to 425\
nd cut out the scones.
Brush the scones with cream and
an.
To make the scones: In a blender or food
he refrigerator to get the best taste out of the chicken
Scones:
Sift the flour, sugar,
ou want larger but fewer scones you can pat the dough
This is a very moist bread recipe which makes a lot and
ntil golden.
*Chocolate-Cherry Scones-stir 1/4 cup dried
edge.
For best rising, place the pan of scones into the
dheres to itself and forms moist, sandy-textured lumps; set aside
br>SERVE WITH: Recipe #186965 or Recipe #208437.
LEFTOVER SCONES: as if
ill ensure the cake stays moist. Remove this pan of water
Sift together flour, baking powder, salt and sugar into mixing bowl.
Cut in Crisco thoroughly, until particles are fine. Break egg into measuring cup; add enough milk to measure 3/4 cup. Blend together.
Add all at once to flour mixture; stir just until moist.
n blueberries. Batter will be moist.
Spoon scone batter on
5 minutes. Once done, wrap scones with a clean tea towel
ntil the mixture is very moist
Form the mixture into
Preheat oven to 425 degrees.
In a medium sized mixing bowl, mix margarine, eggs with milk, cheese and baking powder until well blended. Add self-rising flour a little at a time, mixing well.
Dust a baking tray and your hands with flour. Divide the dough into 12 portions and gently pat into mounds with floured hands, placing on dusted tray 3/4 inches apart. Lightly dust the top of the scones with flour.
Place baking tray in center of pre-heated oven and bake for 12 minutes or until golden brown.
For Scones:
Preheat oven to 400
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.