- 8
- 25 mins
- 50 mins
Ingredients
- SCONES:
- 1 1/2 c. flour
- 3/4 c. quick-cooking rolled oats
- 1/3 c. sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 tsp. nutmeg
- 1/3 c. butter
- 1 egg
- 1/2 c. orange juice
- 1/2 tsp. grated orange peel
- 1 c. fresh or frozen blueberries, unthawed
- TOPPING:
- 1 Tbs. margarine, melted
- 2 Tbs. sugar
Preparation
Step 1
Heat oven to 375º F. Grease cookie sheet. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, oats, sugar, baking powder, salt and nutmeg; mix well. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. In small bowl, beat egg slightly. Beat in orange juice and orange peel. Add egg mixture to flour mixture. Stir just until blended. Stir in blueberries. On floured surface, gently knead to make a smooth ball. Place on greased cookie sheet. With floured hands, press dough into 8-inch circle. Cut into 8 wedges; do not separate. Brush top of dough with melted margarine; sprinkle with sugar. Bake at 375º F for 20 to 25 minutes or until golden brown. Serve warm