Martha's special blueberry almond scones

Yield: 8 wedges

Measure Ingredient
2 packs Martha White Muffin Mix (7 oz ea; Blueberry)
¼ teaspoon Almond flavoring
1 tablespoon Sliced almonds
6 tablespoons Milk
¼ cup Butter or margarine, melted
\N \N Softened butter (opt) and
\N \N Sugar (opt)

Preheat oven to 400'F. Combine Muffin Mix, milk, almond flavoring and melted butter; stir until mixture forms a soft dough. Turn onto lightly floured board or pastry cloth and knead gently, just until smooth. Pat out into a 6" round. Brush with softened butter and sprinkle with sugar and sliced almonds. Cut into 8 wedges with sharp knife. Place on greased baking sheet about 1" apart. Bake 14-16 minutes or until golden brown. Submitted By MICHAEL ORCHEKOWSKI On 10-31-94

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