Blueberry Breakfast Scones
Source of Recipe
by Laurel, from Hometown Cooking, June 2002
List of Ingredients
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 tablespoon finely shredded orange peel
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup butter
1/2 cup buttermilk or sour milk
1/4 cup refrigerated or frozen egg product, thawed
1 teaspoon vanilla
1 cup fresh or frozen blueberries
Nonstick cooking spray
Orange Powdered Sugar Icing (recipe below) Recipe
Preheat oven to 400°F. In a large bowl, stir together flour, sugar, baking powder, shredded orange peel, salt, and baking soda.
Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Make a well in center of the flour mixture.
Stir together buttermilk or sour milk, egg product, and vanilla. Add to the flour mixture all at once, stirring just until moistened. Gently stir in the blueberries.
Lightly coat a baking sheet with nonstick cooking spray; set aside.
Turn the dough out onto a lightly floured surface. Quickly knead the dough by folding and pressing gently for 12 to 15 strokes or until nearly smooth. Pat dough into a 7-inch circle on the prepared baking sheet. Using a sharp knife, cut the dough into 10 wedges. Bake in the preheated oven for 15 to 20 minutes or until golden brown. Cool slightly on a wire rack. Drizzle Orange Powdered Sugar Icing over tops of scones. Serve warm.
Orange Powdered Sugar Icing:
In a small bowl, stir together ¾ cup sifted powdered sugar and ¼ teaspoon finely shredded orange peel. Stir in enough orange juice or fat-free milk (3 to 4 teaspoons) to make an icing of drizzling consistency.
Makes 8 or 10 scones
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