Carlene Duda
Here is a sneak peek at one of the new recipes in my new cookbook being released Summer 2008. In this book I have compiled a great collection of recipes to complete any morning menu. The perfect companion to my book Beyond Oatmeal.
Since Mother's Day is just around the corner, try one of my favorites.
Lemon-Blueberry Cream Scones
Blissfully sweet and a little tart, these lemon scones just say spring!
2 cups flour
1/4 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 cup dried blueberries
1 tsp. grated lemon peel
1 1/3 cups cream
1 cup powdered sugar
2-3 tsp. lemon juice
Preheat oven to 400F.
In a large bowl, mix flour, sugar, baking powder and salt with a fork. Stir in blueberries and 1 tsp. lemon peel. Add cream all at once; stir just until dry ingredients are moistened.
On a floured surface, gently knead dough until smooth. Pat dough out about three quarter inch thick. Cut with a round 2-inch biscuit cutter. Place 2 inches apart on an ungreased cookie sheet.
Bake 12-15 minutes or until light golden brown. Cool 15 minutes.
2 comments:
That looks and sounds really good! I am sooooo going to try this when I have the ingredients. It sounds easy and yummy--just what I like, the perfect combination! :-) Thank you for sharing! :-)
Man, I wish I were home right now so I could try it. By the time I get to my kitchen after a weekend of visiting my brother's family, I'll have to throw out the rice pudding I accidentally left in the oven. I'll no longer be in the mood for it, especially in its coagulated state. Now I'm really in the mood for your recipe. It looks DELISH! Thanks for posting it. If it's as good as it looks, you'll see me ten pounds heavier.
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