Orange Blueberry Scones
Servings
8Serving size
1 sconeThis recipe can be multiplied and baked scones will keep sealed in plastic, refrigerated and reheated for 4-5 days.
Ingredients
| 2 cup Enriched all purpose white flour |
| 1/4 cup packed Light brown sugar |
| 2 tsp. Baking powder |
| 1/2 tsp. Salt |
| 2 Tbsp. Unsalted butter (softened) |
| 1 tsp. Orange zest |
| 1/4 cup Orange juice |
| 3/4 cup Reduced fat buttermilk |
| 1/4 cup Blueberries, raw |
| 2 Tbsp Reduced fat buttermilk |
| 1 Tbsp Light brown sugar |
Instructions
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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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
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.