Orange Blueberry Scones
Servings = 8 | Serving size =1 scone
The scones will keep sealed in plastic for about 36
hours. The scones will keep sealed in plastic,
refrigerated and reheated for about 96 hours.
2 cups all purpose white flour
1/4 cup light brown sugar
2 tsp baking powder
1/2 tsp salt
2 Tbsp unsalted butter (softened)
1 tsp fresh grated orange peel
1/4 cup orange juice
3/4 cup non-fat buttermilk
1/4 cup blueberries
2 Tbsp non-fat buttermilk
1 Tbsp light brown sugar
Preheat oven to 425°F.
Sift the flour, brown sugar, baking powder and salt
into a large mixing bowl.
Cut in the softened butter with the tines of a fork or
a pastry knife. It is well blended when the mixture is
the consistency of coarse corn meal.
Add the orange juice and orange peel slowly while
kneading the batter (I use a rubber spatula). Continue
kneading while adding the buttermilk. The mixture will
become a sticky dough.
Gently fold in the blueberries taking care not to let
any burst.
Divide the dough into eight small triangles onto a
non-stick cookie sheet.
Mix together the 2 Tbsp. buttermilk and 1 Tbsp. brown
sugar and gently wash the tops of the scones. Place in
the oven and bake for about 15 - 18 minutes until the
tops of the scones are golden.
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