riangle shape.
Place the scones on an ungreased cookie sheet
For Scones:
Preheat oven to 400
riangle shape.
Place the scones on an ungreased cookie sheet
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!
nd cut out the scones.
Brush the scones with cream and
or dusting skillet and forming scones.
Butter the inside of
ver the cream.
Bake scones for 15 minutes, or until
rizzling consistency. Drizzle over warm scones. Sprinkle with nuts. Serve warm
haped wedges.
Place the scones on the baking sheet. Brush
head:
After placing the scones on the baking sheet, either
triangles.
Arrange the scones on an ungreased baking sheet
urface and cut or shape scones of desired size. I often
NOTE: I make these scones using the \"Bisquick Heart Healthy\"
over-mix or the scones will be tough, not crumbly
Heat oven to 400\u00b0, rack in center of oven.
In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs.
In a small bowl, whisk buttermilk and oil; add to crumb mixture. Stir in blueberries and bacon.
Turn onto a floured surface; knead 10 times. Pat into an 8-in circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet.
In a small bowl, beat egg and milk; brush over scones. Bate at 425\u00b0F for 12 to 15 minutes or untilo golden brown. Serve warm.
20 to 22 minutes. Transfer scones to wire racks to cool.
Combine first five ingredients in large bowl.
Cut in butter until mixture resembles coarse crumbs.
Stir in buttermilk just until moistened; stir in blueberries.
Turn onto floured surface and gently knead 10 times.
Transfer dough to greased baking sheet and pat into 9-inch circle; cut into 12 wedges, but do not separate.
Bake scones at 375 degrees for 30-35 minutes or until golden brown, and serve warm.
o 30 minutes.
Transfer scones from baking sheet to wire
2 minutes.
11.\tTransfer scones from baking sheet to wire