member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Gillian Scarlett      

Recipe Categories:

    Blueberry-White Chocolate Chunk Scones


    Source of Recipe


    KRAFT

    List of Ingredients




    3 cups flour

    1/2 cup plus 2 Tbsp. sugar, divided

    1 Tbsp. CALUMET Baking Powder

    1/2 tsp. salt

    3/4 cup (1-1/2 sticks) cold unsalted butter, cut into pieces

    3/4 cup plus 2 Tbsp. milk, divided

    1 egg, lightly beaten

    1 Tbsp. grated lemon peel

    1 cup blueberries

    1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, chopped

    Recipe



    PREHEAT oven to 375°F. Mix flour, 1/2 cup of the sugar, the baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 3/4 cup of the milk, the egg and lemon peel; stir just until mixture forms dough. Stir in blueberries and chocolate chunks.

    DIVIDE dough in half. On lightly floured surface, pat each half into a round, 9 inches in diameter and 1 inch thick. Cut each round into 8 wedges. Place wedges on ungreased baking sheet. Brush tops with remaining 2 Tbsp. milk; sprinkle with remaining 2 Tbsp. sugar.

    BAKE 25 min. or until golden brown. Serve warm or at room temperature.



 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â