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

Directions

1. 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.

2. 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.

3. 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.

4. 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.