Scones and More Muffins

The other day, I made another batch of Lemon-Almond Poppyseed Muffins and some Blueberry-Lemon Scones. So, in short, here is the recipe for the scones!

Blueberry-Lemon Scones
Makes 8 large scones
Preheat oven to 350 F

1 cup flour
1/2 cup oat flour
1/4 cup almond flour (substitute 1:1 regular flour if you don’t have this)
2 tsp. baking powder
1/2 tsp. salt
4 tbsp. cold butter
1/4 cup milk
1 egg
1/3 cup sugar
1 tsp. lemon extract or zest
2 cups fresh or thawed blueberries
optional sugar for topping

Sift dry ingredients into bowl with mixed wet ingredients. Combine with hands, or fold with a spoon. Place dough onto a floured surface, and shape into a circle (more flour may need added to keep from being too sticky). Cut across circle 4 times, giving 8 triangular sections. Place on parchment paper and bake at 350 F for 20 -25 minutes, or until bottoms start to brown.



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