ound cutter, cut out the scones, dipping the cutter into flour
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!
Grease a baking sheet; set aside.
Preheat oven to 425\u00b0.
To make Raisin Scones, in a large bowl stir together flour, sugar, baking powder, cream of tartar and salt.
In another bowl combine margarine, eggs and milk.
Make a well in dry ingredients and add egg mixture; stir until well combined and free of lumps.
Place a 10-inch circle on baking sheet.
With sharp knife, cut dough into 12 wedges.
Blend flour, sugar, baking soda and salt in a large mixing bowl.
Stir in cereal.
Add buttermilk, oil, eggs and nuts. Blend until dry ingredients are moistened.
Do not stir batter again.
Mixture may be stored, covered, in a non-metal bowl for up to 6 weeks.
As needed, fill lightly greased muffin pans 2/3 full. Bake at 400\u00b0 for 15 to 20 minutes.
If desired, lightly brush melted butter over batter and sprinkle with cinnamon before baking.
Best if sets overnight before baking.
for the chocolate chip scones:
Preheat oven to 425\
Preheat oven to 400\u00b0F.
In large bowl mix together flour, baking soda, baking powder, sugar and salt.
Cut in margarine with pastry cutter till crumbly.
Add buttermilk and raisins and mix. Batter should be stiff but not dry.
Drop by large rounded spoonfuls onto cookie sheet lined with parchment paper. Sprinkle tops of scones with sugar.
Bake 15 minutes till golden brown.
Serve with strawberry jam and devonshire cream.
Recipe may be doubled.
he beaten egg mixture. Refrigerate scones for 15 minutes, then glaze
nd cut out the scones.
Brush the scones with cream and
Preheat oven to 400\u00b0F. Lightly coat a baking tray with oil.
Cut margarine into flour. Add cereal. Add milk and mix until combined. Turn out onto a lightly floured surface and knead lightly. Shape into a 2/3 inch thick disc. Cut into wedges, transfer to prepared pan and bake for 15-20 mins, or until golden brown.
Meanwhile, combine honey and cinnamon. Brush over hot scones.
Serve scones warm with raspberry jam.
etween each scone.).
Brush scones with reserved milk/egg mixture
Scones:
Sift the flour, sugar,
ou want larger but fewer scones you can pat the dough
ntil golden.
*Chocolate-Cherry Scones-stir 1/4 cup dried
edge.
For best rising, place the pan of scones into the
archment paper.
Brush the scones with the egg wash and
or later use.This dough recipe can be used to make
ix well (by hand is best).
You can either roll
br>SERVE WITH: Recipe #186965 or Recipe #208437.
LEFTOVER SCONES: as if
o retain air needed for scones to rise.
Roll out
to brush over tops of scones) and beat eggs until light