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!
irections for sauce:
This recipe makes enough sauce for about
for the chocolate chip scones:
Preheat oven to 425\
nd cut out the scones.
Brush the scones with cream and
Mix all ingredients together with pastry blender.
Drop by big spoon onto greased cookie sheet.
Bake 20 minutes at 400\u00b0.
Makes 6 to 8 scones.
Serve warm with jam, jelly or honey.
Quick, easy and good.
They freeze well.
Heat in microwave a few seconds.
Scones:
Sift the flour, sugar,
ou want larger but fewer scones you can pat the dough
edge.
For best rising, place the pan of scones into the
br>SERVE WITH: Recipe #186965 or Recipe #208437.
LEFTOVER SCONES: as if
/4 TEASPOONS OF MY Recipe #467951. ITS BLENDED HERBS AND
hick mixture so it's best if you only spread one
f flour to make it easy to pat or roll into
he dough results in terrible scones!
With floured hands, pat
Heat oven to 425 degrees Fahrenheit.
Grease a cookie sheet.
Mix flour, 1/3 cup sugar, baking powder, and salt.
Cut in butter until fine crumbs; food processor is best.
Place in large bowl; add cranberries and raisins.
Beat milk and egg with a fork.
Add milk and egg mixture to flour mixture; stir with fork until moistened.
Drop by 12 heaping spoonfuls, 2 inches apart onto prepared baking sheet.
Sprinkle with the 1 Tablespoon sugar.
Bake 13 minutes or until golden.
Cool on rack.
5 minutes. Once done, wrap scones with a clean tea towel
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
Remove butter from refrigerator 25 minutes before preparing scones to soften.
Preheat oven to 425\u00b0.
Place flour, baking powder, cream of tartar and sugar in a large bowl and stir to blend. Using a pastry blender, cut butter into flour mixture, lifting the flour to aerate as you work. Use a light touch for light scones.
ith a little whipped cream (recipe follows) or cinnamon on top
craps and cut out more scones. If scraps are too small