Ingredients

425 ml	1-3/4 cups	all-purpose flour
50 ml	1/4 cup	granulated sugar
15 ml	1 tsp	baking powder
2 ml	1/2 tsp	salt
125ml	1/2 cup	butter, softened
375 ml	1-1/2 cups	MultiGrain Krispies* cereal
175 ml	3/4 cup	2% milk
	1	egg
250ml	1 cup	fresh or frozen blueberries (do not thaw)
10 ml	2 tsp	grated lemon rind
	Glaze	:
125ml	1/2 cup	icing sugar
15 ml	1 tbsp	lemon juice
5 ml	1tsp	butter, softened

Preparation

1. In large bowl, mix together flour, sugar, baking powder and salt. Cut in butter using pastry blender or two knives, until mixture looks like coarse crumbs.
2. In plastic zipper lock bag, crush cereal to about 175 ml (3/4 cup). Stir into flour mixture.
3. In small bowl, mix together milk and egg; stir into flour mixture just until combined. Stir in blueberries and lemon rind just until mixed. (Batter will be thick but not dry.)
4. Drop about 75 ml (1/3 cup) batter onto lightly greased baking sheet. Bake at 190ºC (375ºF) for 10 to 12 minutes, until golden brown. If using dark baking sheet, move oven rack up one level to prevent overbrowning on bottoms. Let cool on rack before glazing.
5. Glaze: In small bowl, whisk together icing sugar, lemon juice and butter until smooth. Drizzle about 10 ml (2 tsp) over the top of each scone.

NOTES / HINTS

Variation: Use 125 ml (1/2 cup) dried cranberries in place of blueberries. Replace lemon rind with 15 ml (1 tbsp) grated orange rind.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.

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