Blueberry Scones

By

Makes: 10 servings

Nutrition Facts

* Servings Per Recipe 10 servings
* Calories204,
* Total Fat (g)5,
* Saturated Fat (g)3,
* Monounsaturated Fat (g)1,
* Cholesterol (mg)13,
* Sodium (mg)190,
* Carbohydrate (g)36,
* Total Sugar (g)16,
* Fiber (g)1,
* Protein (g)4,
* Calcium (DV%)5,
* Iron (DV%)7,
* Starch (d.e.)1.5,
* Fat (d.e.)1,
* Percent Daily Values are based on a 2,000 calorie diet

View complete recipe

  • 10

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 tablespoon finely shredded orange peel
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup butter or margarine
  • 1/2 cup buttermilk or sour fat-free milk
  • 1/4 cup refrigerated or frozen egg product, thawed
  • 1 teaspoon vanilla
  • 1 cup fresh or frozen blueberries
  • 1 recipe Orange Powdered Sugar Icing

Preparation

Step 1

Lightly grease a baking sheet; set aside. In a large bowl stir together flour, sugar, baking powder, orange peel, salt, and baking soda. Cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. Stir together buttermilk, egg product, and vanilla; add to flour mixture all at once. Stir with a fork just until moistened. Gently stir in blueberries.

Transfer the dough to a lightly floured surface. Quickly knead dough by folding and pressing gently for 12 to 15 strokes or until dough is nearly smooth. Pat dough into a 7-inch circle on prepared baking sheet. Cut dough into 10 wedges.

Bake in a 400° oven for 15 to 20 minutes or until golden. Remove from the baking sheet; let cool on a wire rack while preparing icing. Drizzle Orange Powdered Sugar Icing over tops of scones. Serve Warm.

Orange Powdered Sugar Icing: In a small bowl stir together 3/4 cup sifted powdered sugar and 1/4 teaspoon finely shredded orange peel in a small bowl. Add enough orange juice or fat-free milk (3 to 4 teaspoons) to make of drizzling consistency.

View complete recipe