Sneak Peak of Completely Breakfast Cookbook

Carlene Duda

Here is a sneak peak of Completely Breakfast being released Summer 2008.

With Mother's Day just around the corner, try one of my favorite recipes in my new book.

Lemon-Blueberry Cream Scones

Blissfully sweet and a little tart, these lemon scones just say spring.

2 cups flour

1/4 cup sugar

3 tsp. baking powder

1/2 tsp. salt

1/2 cup dried blueberries

1 tsp. grated lemon peel

1 1/3 cups cream

1 cup powdered sugar

2-3 tsp. lemon juice

Preheat oven to 400F.

In a large bowl, mix flour, sugar, baking powder and salt with a fork. Stir in blueberries and 1 tsp. lemon peel. Add cream all at once; stir just until dry ingredients are moistened.

On a floured surface, gently knead dough unil smooth. Pat doughout about three quarter inch thick. Cut with a round 2 inch biscuit cutter. Place 2 inches apart on an ungreased cookie sheet.

Bake 12-15 minutes or until light golded brown. Cool 15 minutes.