This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"When baking, follow directions. When cooking, go by your own taste." -Laiko Bahrs, Epicurean
Ms. Bahrs is correct. Baking requires precision and care should be taken if making substitutions. This is because baking is essentially chemistry. There is more latitude with cooking, but when working with lower calorie recipes, sometimes even subtle changes can ruin a recipe.
Servings: 8 | Serving size: 1 scone
Cooking Time: 45 Minutes
This recipe can be multiplied and baked scones will keep sealed in plastic, refrigerated and reheated for about 96 hours.
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.
Serving size: one scone
|Calories 188||Calories from Fat 30|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 35g||12%|
|Dietary Fiber 1g||4%|
|Vitamin A 2%||Vitamin C 5%|
|Calcium 11%||Iron 10%|
|Vitamin K 1 mcg||Potassium 123 mg|
|Magnesium 14 mg|