OCR Text |
Show I Blueberry Scone Tarts -'.. jTSJ i "Mp' . ' ... vsi y Blueberry Scone Tarts glamorize February meals. Keep this scone recipe on hand to take advantage of spring and summer fresh berries and fruits. Like pastry, scone shells offer a perfect container for all luscious fruits. Scones are much like biscuits only richer because egg and sugar are added. Once you start combining scones with fruits and marmalades, marma-lades, you'll make it a point to make them more often they're such good eating! Make Scone Tarts with plump, juicy blueberries. For "Washington's birthday, of course, you'll want to use cherry sauce as the filling. If you don't have baking time, don't give up the idea of a fruit dessert. Your bake shop bakes daily a wide variety of delectable fruit scones, tarts and pies. These scones come container-style because they are baked in mufT.n cups. Cut out circles from rolled-out scone dough and line muffin cups with them. Then fill with Blueberry Sauce. Some say Blueberry Scone Tarts are best warm and some say cold. There are those who favor this dessert with cream, and others say "plain." Whatever your preference, you'll be sure to like them. You, the menu planner, will like scones for many other reasons. They're so simple to make. They're easy on the budget, and they're nutritious. Be sure to get your full value nutritionally and use enriched flour. You get three B-vitamins and food iron at no extra cost. BLUEBERRY SCONE TARTS 2 rupv tif led cnrichtd flout "i cup hortfnirn trivpoofu hiking powjff I ckk. beifcn 1 isjspoon nil ''i to Vj'cuy mil'. i4 .up iugai Bluctxny Saucr Sift together flour, baking powder. U inch thick. Cut i'lto 10 4-inch salt and sugar Cut or rub in circles. Press into ungreased 3- shortening until mixture is inch muffin pans and fill with crumbly. Combine egg and milk Blueberry Sauce. Bak in moder- and add to flour mixture to make ately hot oven (400F.) 15 min-n min-n soft dough. Turn out on lightly . utes. Seive warm with cream, if floured board or pastry cloth and desired, knead gently 30 seconds. Roll out Makes 10 tarts. Blueberry Smce 2 table (Tfn cornitjrcli ','t cup (old aler 5 t.bitsp'Xn u(ut ' cup blueberry luicr Dash ill I Cup canned bluebtrriej I tablespoon lemon juice Combine cornstarch, sugar and Fold in blueberries. Add lemon salt in saucepan Acid water &nd juice and mix until blended, blueberry juice and cook until thickened, stirring constantly. Makes l's cups sauce. |