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Blueberry Orange Scones

 Blueberry Orange Scones
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
8 ServingsPrep/Total Time: 30 min.

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.
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,

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Blueberry Orange Scones (continued)

Nutritional Facts: 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.