Blueberry Breakfast Scones

What could be finer on a weekend morning than warm blueberry-studded scones drizzled with sweet orange glaze?

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3.0 by 2 people

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  • Makes: 10 servings
  • Prep: 20 mins
  • Bake: 15 mins

Blueberry Breakfast Scones

Reviews (0)

3.0 by 2 people

Rate This!

Directions

Scones:

  1. Lightly grease a cookie sheet or line with parchment paper; 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.

Icing:

  1. 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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Nutrition Facts (Blueberry Breakfast Scones)

  • Per serving:
  • 194 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 1 mg chol. ,
  • 273 mg sodium ,
  • 34 g carb. ,
  • 1 g fiber ,
  • 4 g pro.
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