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Orange Blueberry Scones

Servings = 8 | Serving size =1 scone

This recipe can be multiplied by 2.

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.

Nutrition Facts

Serving size: one scone | Servings 8

Calories 188 | Calories from Fat 30

Amount Per Serving (% Daily Value)

Total Fat 3g (5%) | Saturated Fat 2g (10%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 9 mg (3 %) | Sodium 297 mg (12 %)

Total Carbohydrates 35g (12%) | Sugars 10g

Dietary Fiber 1g (4%) | Protein 4g

Vitamin A 2% | Vitamin C 5 % | Calcium 11% | Iron 10%

Vitamin K 1 mcg  | Potassium  123 mg | Magnesium  14 mg