Recipe for Marshmallow Fondant

I've been wanting to make my own fondant and recently found this recipe. Hopefully, it will taste better than the store bought kind.

Blueberry Scones

Madelyn begged to be allowed to make breakfast this morning. She wanted to make pancakes or waffles, but I didn't want to deal with the sticky mess that invariably ends up on the dining room chairs. The mess is never discovered until I sit down with the children to do school and end up needing to change my slacks. Never a good way to start school on a Monday.

Instead, I searched through Michael's new cookbooks and found a recipe for Bacon Blueberry Scones. We have never had scones before, so I decided to do it without the bacon to keep it a little more familiar. Here's the recipe, including the bacon. We'll probably add it next time, since these were such a big hit with the children. Heroically, I didn't eat any and stayed on my diet.

Bacon Blueberry Scones
from Taste of Home Simple and Delicious Cookbook

2 cups flour
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 ground cinnamon
1/3 cold butter
3/4 cup buttermilk
1 Tablespoon vegetable
1 cup fresh or frozen blueberries
4 bacon strips, cooked and crumbled

1 egg
1 Tablespoon milk

In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk buttermilk and oil; add to crumb mixture. Stir in blueberries and bacon.

Turn onto a floured surface; knead 10 times. Pat into an 8-inch circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet.

In a small bowl, beat egg and milk; brush over scones. Bake at 425 degrees for 12-15 minutes or until golden brown. Serve warm. Yield: 8 servings.