Blueberry Scones with Orange Cream Cheese

Photo by Darla L.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crisco® Original No-Stick Cooking Spray

  • Scones

  • 2

    (7 oz.) pkgs. Martha White® Blueberry Muffin Mix

  • 1/4

    cup butter, chilled and cut into 1/2 inch cubes

  • 1/2

    cup sour cream

  • Orange Cream Cheese

  • 4

    oz. cream cheese, softened

  • 1

    tbsp. granulated sugar

  • 1

    tsp. grated orange peel

  • 1

    tsp. orange juice

Directions

1. HEAT oven to 400º F. Coat large cookie sheet with no-stick spray. Place muffin mix in large bowl. Cut in butter with pastry blender until texture of small peas. Stir in sour cream until combined and mixture forms large clumps. 2. PRESS together with floured hands. Place on lightly floured surface. Press together and knead 3 to 4 times until smooth ball forms. Pat out into a 6-inch circle. Cut into 8 wedges with large knife or pizza cutter. Place on prepared pan. Bake 12 to 15 minutes or until light golden brown. Cool 2 minutes on pan. Gently remove to cooling rack. 3. STIR together cream cheese, sugar, orange peel and orange juice in medium bowl until well blended. Serve with scones.

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