Lemon-Blueberry Scones

Posted on June 25, 2007. Filed under: Bread, Breakfast, Brunch |

Lemon-Blueberry Scones:
In a bowl, combine: 1 3/4 cup self rising flour, 1 cup oatmeal, 1/4 cup sugar, 1/4 cup butter, grated, and the zest and juice from 1 lemon. In another bowl, whisk 1 egg and 1/4 cup milk. Add to dry ingredients and 1 cup frozen blueberries (or raspberries). Knead two balls onto floured surface. Add more flour as needed. Flatten to 1 inch thick and cut each circle into sixths. Arrange on greased cookie sheet. Optional: spray scone tops with butter spray and sprinkle with sugar. Bake at 350* for 25-30 minutes. Enjoy!

Source: Family Corner, What did you do frugal today? 15


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