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Blueberry Orange Scones Recipe

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Tender, flaky and moist, these buttery scones are studded with juicy blueberries. They’re great for breakfast, brunch or as a midday snack with coffee or tea! Katy Radtke - Appleton, WI

This recipe is:

Healthy

Quick

Diabetic Friendly

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Blueberry Orange Scones Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

20 10 30

Ingredients

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
2 teaspoons grated orange peel
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 cup cold butter
1/2 cup buttermilk
1/4 cup orange juice
1/2 cup fresh or frozen unsweetened blueberries

Directions

In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and orange juice just until moistened. Gently fold in blueberries.
Turn onto a floured surface; gently knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a baking sheet coated with cooking spray. Bake at 425° for 10-12 minutes or until golden brown. Serve warm. Yield: 8 scones.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 1 scone equals 198 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 509 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Blueberry Orange Scones in Healthy Cooking June/July 2009, p39

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