Blueberry Breakfast Scones
Source of Recipe
Source: Better Homes and Gardens
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 margarine or butter
1/2 cup buttermilk or sour fat-free milk
1/4 cup refrigerated or frozen egg product, thawed
1 teaspoon vanilla
1 cup fresh or frozen blueberries
3/4 cup sifted powdered sugar
1/4 teaspoon finely shredded orange peel
3 to 4 teaspoons orange juice or fat-free milk
1 tablespoon baking powder
Recipe
Lightly grease a cookie sheet; set aside. In a large bowl stir together flour, sugar, baking powder, the 1 tablespoon orange peel, salt, and baking soda. Cut in margarine until mixture resembles coarse crumbs. Make a well in center of flour mixture. Stir together buttermilk, egg product, and vanilla; add to flour mixture all at once. Stir with a fork just until moistened. Gently stir in blueberries.
Transfer the dough to a lightly floured surface. Quickly knead dough by folding and pressing gently for 12 to 15 strokes or until dough is nearly smooth. Pat dough into a 7-inch circle on prepared cookie sheet. Cut dough into 10 wedges.
Bake in a 400 degree F oven for 15 to 20 minutes or until golden. Remove from the cookie sheet; let cool on a wire rack while preparing icing.
In a small bowl stir together powdered sugar and the 1/4 teaspoon orange peel. Add enough orange juice or fat-free milk to make of drizzling consistency. Drizzle over warm scones; serve warm. Makes 10 servings
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