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Saturday, Nov 21, 2009 04:28:24 PM |
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Blueberry Lemon Scone From Marriott Student Chef Ken Aucreman You saw it Monday, July 17, 2000 during Good Morning West Virginia.
Instructions Preheat oven to 425 F Sift dry ingredients into a large bowl Add butter and lift into the air working the butter with your fingers Add blueberries and lemon zest coating with flour Make a well into the ingredients and add cream. Stir with hand until incorporated Pull batter onto a floured board and shape into a loaf. Move to a parchment lined pan cut into 8 wedges and coat top lightly with egg wash Bake for 16-18 minutes or until golden brown on top. Cool and serve
More Good Morning West Virginia and Eyewitness News at Noon Recipes
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