"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

LEMONY BLUEBERRY SCONES Recipe

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This recipe for LEMONY BLUEBERRY SCONES, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Simmons
Added: Tuesday, May 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. blueberries, fresh or frozen
2 eggs
1/2 c. butter (melted and cooled)
1 c. sugar
1 c. plain yogurt
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. grated lemon rind

Directions:
Directions:
Beat together eggs, melted butter and sugar. Stir in yogurt. Add dry ingredients until just blended, then fold in blueberries. Spoon batter into greased or paper lined muffin tins. Bake at 375 for 25 minutes.

Personal Notes:
Personal Notes:
From "Savor the Flavor of Oregon" Cookbook

 

 

 

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