Bear-y Delicious

by Lydia E. Harris

Gather

1 box scone mix
1 cup fresh or frozen blueberries
2 tablespoons chocolate chips

Glaze:
1 cup powdered sugar
1 to 2 tablespoons milk
1 tablespoon soft butter
1/2 teaspoon vanilla or lemon flavoring

Go

1. Mix scones according to package directions.
2. Add blueberries, and mix in gently.
3. Roll scone dough 1/2-inch thick. Cut into 12 circles with a 2-inch cookie cutter.
4. Place eight of the scones on an ungreased baking sheet.
5. Cut the other four scones into four pie-shaped pieces each.
6. Use one piece for each bear ear. Shape ears and attach them to the round scones.
7. Bake according to package directions.
8. While scones bake, combine glaze ingredients and mix with a spoon.
9. With adult help, remove baked scones from oven and place on a cooling rack. Cool 2 to 3 minutes.
10. Frost scones with a thin layer of glaze. Add chocolate chips for eyes and a nose.
11. Serve with butter and honey.

This article first appeared in the September 2009 issue of Focus on the Family Clubhouse Jr. magazine. Copyright © 2009 by Lydia E. Harris. Used by permission. Photo © Ron Nickel.