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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Basic Recipe for Drop Scones Recipe

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This recipe for Basic Recipe for Drop Scones is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all purpose flour
1/3 cup sugar (white or brown)
2 tsp baking powder
1/2 tsp baking soda
1 tsp grated lemon peel (or vanilla*)
1 cup lemon yogurt (or sour cream)
1 egg
1/4 butter, melted
1 cup fresh blueberries (or add in of your choice)

Glaze: optional
1/2 cup confectioners' sugar
1 Tbsp lemon juice
1/2 tsp grated lemon peel
Directions:
Directions:
* Recipe as shown is for blueberry/lemon scones.
Use basic recipe to make flavor of your choice.
examples:
1.Butterscotch/Pecan: brown sugar, sour cream vanilla, 1/2 cup each butterscotch morsels and chopped pecans
2.Pineapple/Coconut: brown sugar etc
3.Cherry/Almond: white sugar, almond extract, 1/2 cup each dried cherries and slivered almonds.

Use your imagination.
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In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Mix together well. Stir in the cup of blueberries (or other ingredients of your choice) until well distributed.
In another bowl beat the egg with the yogurt, (or sour cream),grated lemon rind, the melted butter and lemon juice (or vanilla, almond extract, maple extract etc.)
Pour the wet mixture into the dry mixture and mix just until flour in all mixed in. Don't over mix.
Drop by heaping tablespoons 2 inches apart on greased baking sheet. About 6 per sheet. ( If you are using Sil Pats, don't grease.) Bake at 400 ºF for 15-18 minutes. Combine ingredients for glaze and drizzle over hot scones. (I don't do this, but I do sprinkle decorator sugar over scones before I bake them.) Makes about 12 scones.

 

 

 

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