for the chocolate chip scones:
Preheat oven to 425\
utter, cut out as many scones as you can. Gather the
laze the tops of the scones. Add your fruit at this
br>SERVE WITH: Recipe #186965 or Recipe #208437.
LEFTOVER SCONES: as if
Preheat oven to 425\u00b0F Grease a baking tray or line the baking tray with parchment paper.
Mix the flour, sugar, baking powder, baking soda and salt together. Cut in the butter until the mixture resembles fine breadcrumbs. Stir in the blueberries.
Add the milk and mix to make a smooth dough (you may not need all of the milk). Knead lightly for ten seconds on a lightly floured surface. Roll to about 3/4\" thick and either cut into individual scones or cut into wedges.
Bake for approximately 8-12 minutes.
nd cut out the scones.
Brush the scones with cream and
and either cut into individual scones.
Bake for approximately 12
For Scones:
Preheat oven to 400
gg well.
Put the scones on a greased tin, use
Mix cream of tartar, baking soda and flour; rub in butter with pastry fork.
Add sugar and fruit.
Mix egg (1) and milk and add to flour mixture until spongy.
Form into 16 scones and brush with remaining egg.
Bake at 375\u00b0 for about 20 minutes.
Butter and flour a cookie sheet.
Mix first 5 ingredients in large bowl.
Add oleo and cut in until mixture resembles fine meal.
Add milk and eggs, then raisins.
Mix dough thoroughly. Turn dough on lightly floured surface, roll in flour a couple of times.
Press dough into 1-inch thick round; with cookie cutter (3-inch), cut scones and place on sheet.
Brush on glaze.
astry cutter.
Transfer the scones to the prepared baking sheet
epeat until you have four scones. By this point you'll
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:
Preheat oven to 400\
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!
our.
For Pumpkin Cranberry Scones.
Preheat oven to 400
n both sides of split English muffin halves.
Top each
olks add a teaspoon of English or Dijon mustard, a pinch
an.
To make the scones: In a blender or food