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.
