Congrats! There seems t be a lot of sweet stuff, and because I have a more savourytooth, I'm adding a recipe for cheese scones. They freeze and re-heat really well and will give you some protein! Ingredients Serves: 8 200g/7 oz self raising flour 1/4 tsp salt 1/2 tsp mustard powder 1/2 tsp cayenne pepper 40g/1 1/2 oz butter 60g/2 oz grated strong Cheddar cheese 100ml (3 1/2 fl oz) milk Method Prep:15min ⺠Cook:10min ⺠Ready in:25min Heat oven to 220 degrees C / gas mark 7 and lightly grease a baking tray. Sift flour, mustard powder, cayenne pepper and salt into a mixing bowl. Cut the butter into small pieces and add to flour. Rub the butter into the flour with fingertips until the mixture resembles fine breadcrumbs. Stir in grated cheese. Add the milk gradually, stirring well with a knife until the mixture begins to stick together. With your hands, knead the mixture gently to form a soft smooth dough. On a floured surface flatten or roll the dough to about 3cm thick round. Use a 5cm round cutter to cut out individual scones. Place scones on the greased baking tray. Brush with milk and sprinkle some extra cheese on top. Cook for about 10-15 mins until golden. Cool slightly before serving.

I made these for tea this afternoon. From Tate Bake Shop cookbook -- the recipe was Vegan but I used "real" stuff! They are good and I love the hint of rosemary in the glaze! LEMON BLUEBERRY SCUFFINS Scuffins 2 1/2 c. flour 1/3 c. sugar 1 T. baking powder 1/4 t. salt 8 T. cold butter, cut into 1/2 inch cubes 1/2 c. milk 1/4 c. lemon juice Grated zest of 1 lemon 1 cup fresh (or frozen not thawed) blueberries In the bowl of a food processor, mix together the flour, sugar, baking powder and salt. Mix in the cold butter until the mixture is crumbly with some pea sized pieces of butter. In a small bowl, whisk together the milk, lemon juice and lemon zest. Freeze the flour and water mixtures in their separate bowls for 15 minutes. Meanwhile heat the oven to 425. Line a large baking sheet with parchment paper or a silicon mat. Add the blueberries to the flour mixture and toss to coat. Stir in the water mixture. It will seem dry. Turn it out on a work surface and knead gently until it comes together. Do not overwork. Pat into a 1 inch thick disk. Cut into 6 wedges, like a pizza. Place the wedges on the baking sheet. Bake until golden brown about 30 minutes. Let cool on pan for 10 minutes. Blueberry Rosemary Glaze 2/3 c. fresh or thawed frozen blueberries leaves from one 3-inch sprig fresh rosemary 1/2 c. powdered sugar 2 T. lemon juice 2 t. vanilla 1/8 t. cornstarch To make the glaze: In a food processor, puree the blueberries, rosemary, powdered sugar, lemon juice, vanilla and cornstarch. Transfer to a saucepan and bring to a boil, stirring often, over medium heat. Cook, stirring often, until slightly thickened, about 30 seconds. Remove from heat and let cool. Transfer the warm scuffing to a wire cooling rack set over a rimmed baking sheet. Spoon and spread the glaze over the scuffins. Let cool completely.

Martha: maybe DD had extra strong Rosemary because the taste was hardly a 'hint'; next day the Rosemary taste has diminished and I liked that better. BTW: they were still good the next day after being in a sealed box overnight. And, alas, I was obliged to eat another whole big one this morning. ;-D

Here "normal" size (grocery store size) is not softball size. But since I like lemon and lemon flavor in baked things, I would zest the whole lemon for the scuffins . . . then I would squeeze the appropriate amount of juice to use in the recipe.