Jan. 15th, 2007

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We received a couple of Meyer lemons in our produce box this last week. Meyer lemons have become popular recently and I looked forward to experimenting with our Meyer lemons. I mixed together a recipe from bon appétit together with recipes from several books. I ended up with a lighter, moister scone. I don't know that scones are supposed to be moister; but still tastes good.

Scone
2 c. all-purpose flour
1 tbsp. Meyer lemon zest
1 tbsp. baking powder
three quarter teaspoon salt
half cup sugar
half cup butter
three quarters cup heavy whipping cream, whipped
1 c. dried blueberries

icing
juice from one half Meyer lemon
powdered sugar

The one unusual step in making scones was to shape the scones and then stick them in to the freezer for 15 minutes. These cooked at roughly 400° for 15 minutes.

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terson

August 2008

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