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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Blueberry Lemon Drop Scones Recipe

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This recipe for Blueberry Lemon Drop Scones 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 c flour
2 ½ tsp bp
½ tsp salt
¼ tsp soda
3 Tbsp cold butter
½ c milk
¼ c sugar
1 Tbsp lemon zest
1 Tbsp lemon juice
½ tsp vanilla
1 egg
1 ½ c fresh or frozen blueberries
1 ½ 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 375º 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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