Step-by-Step Guide to Prepare Speedy Blueberry Scones With Lemon Zest
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Before you jump to Blueberry Scones With Lemon Zest recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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Take the stairs. Instead of picking the elevator, ascend the stairs to your floor. Obviously this isn’t as plausible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a fantastic way to get some exercise in. If you do work on a very high floor, why not get off the elevator a few floors early and walk the rest of the way? Most people will decide to be sluggish and take an elevator instead of choosing exercise on the stairs. That just one flight of stairs—when taken a several times a day—can be just the extra boost that your system needs.
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We hope you got insight from reading it, now let's go back to blueberry scones with lemon zest recipe. To make blueberry scones with lemon zest you need 12 ingredients and 3 steps. Here is how you do that.
The ingredients needed to prepare Blueberry Scones With Lemon Zest:
- Use 2 1/2 cup of Bisquick.
- Use 1 cup of Milk.
- Take 1 of Egg.
- Get 2 tsp of Vanilla.
- Use 1 cup of Dried blueberries or blueberry infused cranberries.
- Provide 1 cup of Sugar.
- Provide 1 large of Zest from one lemon.
- Prepare of Alternative ingredients.
- Provide 1 cup of Dried Cranberries.
- Prepare 1 cup of Dried Cherries.
- Use 1/4 tsp of Cinnamon.
- Prepare 1 cup of Chocolate chips (omit lemon zest).
Instructions to make Blueberry Scones With Lemon Zest:
- Pre heat oven to 425. In a small bowl mix egg, milk and vanilla, stir and set aside. Take the lemon and a zester (use one of the small sides of a cheese grater. Not the super small side you won't get anywhere that way) zest the whole lemon. Mix the bisquick, sugar and zest together. Once that is done toss in the dried fruit and mix again. Now slowly add the wet ingredients a little at a time until it forms a soft dough careful not to over stir or it becomes tough. DO NOT KNEAD..
- Using a large cookie sheet lined with parchment paper drop mounded spoonfuls (soup spoon) of dough on sheet. Space them about an inch apart (8 should fit). Bake for 8 to 10 minutes or until golden brown..
- If you plan to double this you only need one egg plus another egg white otherwise it's to fluffy..
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