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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Tender, flaky and moist, these buttery scones are studded with juicy blueberries. Theyâre great for breakfast, brunch or as a midday snack with coffee or tea! Katy Radtke - Appleton, WI Ingredients:
2 cups king arthur unbleached 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:
1. 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.
2. 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.
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