for the chocolate chip scones:
Preheat oven to 425\
he beaten egg mixture. Refrigerate scones for 15 minutes, then glaze
br>SERVE WITH: Recipe #186965 or Recipe #208437.
LEFTOVER SCONES: as if
nd cut out the scones.
Brush the scones with cream and
For Scones:
Preheat oven to 400
ornbread ahead of time from Perfect Cornbread Recipe#96862, or your own
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
an.
To make the scones: In a blender or food
ish.
For the herb scones, sift flour, baking powder and
00b0F).
Place the herb scones on top of meat and
pastry cutter.
Brush scones with beaten egg for a
Scones:
Sift the flour, sugar,
ising, place the pan of scones into the freezer for 15
nto 2 triangles.
Transfer scones to prepared sheet. Bake until
edge shapes.
Place the scones on the parchment paper.
sed 8 x 8\" with perfect results.).
Mix sugar and
riangle shape.
Place the scones on an ungreased cookie sheet