Recipe(tried): Jiffy Blueberry Scones

2 1/2 cups JIFFY Brand Baking Mix
2/3 cup Buttermilk (for sub, see end of recipe)
1/4 cup granulated sugar
1 tsp. orange extract (or vanilla extract)
grated zest of one orange (or lemon zest)
2 cups fresh blueberries

GLAZE INGREDIENTS:
2 Tbsp. orange juice (or milk)
1/2 cup confectioner's sugar, (or more as needed to make glaze "Elmer's Glue" consistency)

Blend all ingredients except berries, until a nice, soft dough forms, and is well mixed. Then, carefully, fold in blueberries with a rubber scraper until they are mixed throughout dough.

Grease a cookie sheet, or a pizza stone, or even a muffin tin. They will not really spread, so you can use anything.

Drop by 1/4 cup scoops onto sheet, bake at 400 degrees for about 15 minutes, until the tops are browned nicely.

I don't roll and shape them because that could break the blueberries. Plus, I don't actually measure the berries, I just pour them in until it looks good. I like a lot of berries in mine, but you can adjust the amount for your own tastes. Cool for about 5 minutes, then brush tops with the glaze.

Makes about a dozen. Enjoy warm!

*If you don't have buttermilk, you can use regular milk, OR make your own buttermilk with the following recipe:

1 3/4 tsp. Cream of Tartar plus 1 cup of milk
OR
2 Tbsp lemon juice or vinegar, + enough milk to make one cup

Mix ingredients, then let mixture stand about 5 minutes to thicken.

For the 2/3 cup needed for this recipe I would use 4 tsp. lemon juice or vinegar, and enough milk to make 2/3 cup. OR make 1 cup, and add more JIFFY Baking Mix to make the dough the proper consistency!

Of course you can substitute Bisquick for JIFFY, but I personally prefer JIFFY. Even for dumplings, they are much lighter and fluffier!

To: Copycat/Restaurant Recipe Requests at Recipelink.com
From: T/TX 2-9-2003