"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry Lemon Drop Scones Recipe

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This recipe for Blueberry Lemon Drop Scones, by , is from The Swinscoe Family Cookbook, 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!

Contributor:  
Contributor:  
Catherine

Category:
Category:

Ingredients:  
Ingredients:  
2 c flour
2 tsp bp
tsp salt
tsp soda
3 Tbsp cold butter
c milk
c sugar
1 Tbsp lemon zest
1 Tbsp lemon juice
tsp vanilla
1 egg
1 c fresh or frozen blueberries
1 Tbsp turbinado sugar

Directions:
Directions:
Combine flour, bp, salt and soda in a large bowl; stir with a whisk. Cut in butter with two knives or a pastry blender until mixture resembles coarse sand. Set aside
Whisk together milk, sugar, zest and juice, vanilla and egg.
Add milk mix to flour mix; stir until just combined. Gently fold in blueberries.

Bake at 375 for 20-25 min

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
Fast!
Personal Notes:
Personal Notes:
This is a great easy tasty scone that you can prepare ahead and throw in the oven when people arrive. I always cook with frozen blueberries.

 

 

 

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