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Scones - Blueberry Lemon Cream Cheese Recipe

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This recipe for Scones - Blueberry Lemon Cream Cheese, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, October 12, 2007


3 3/4 cups all-purpose flour
3/4 teaspoons baking powder
3/4 teaspoon baking soda
1 cup sugar
1 cup (2 sticks) butter, softened
3/4 cup milk
1/2 tablespoon white vinegar
8-ounces cream cheese
Zest of 3 lemons, optional
1/2 pint blueberries

Combine flour, baking powder, soda and sugar in mixing bowl, and gently mix. Add butter and continue to mix on medium speed until crumbly.
Combine milk and vinegar in a separate bowl, pour into mixing bowl and beat until dough comes together and is workable.
Turn dough out onto lightly floured surface and flatten and shape into a rough rectangle. Roll lightly to a rectangle about 15 inches long, 7 inches wide and 1/4-inch thick. Spread cream cheese over half of the dough lengthwise. Sprinkle lemon zest over cream cheese, then cover with blueberries.
Gently fold the other side of dough over the cream cheese side; cut away the rough edges of dough so you have a perfect long rectangle. Cut dough into triangles and arrange on a baking sheet so that the triangles are at least 1-inch apart. Bake for about 25 minutes or until lightly golden brown.
Makes 10 scones.




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