 |
Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 8 |
|
This is from Womans world from last year. I am always looking for a grab while you go snack. This is very nice and it has only 3 g fat. Time does not include the cooling time. Ingredients:
1 3/4 cups all-purpose flour |
1/2 cup sugar |
1/4 cup cornmeal |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
2 tablespoons cold butter, cut into pieces |
2 1/2 teaspoons grated orange zest |
2/3 cup buttermilk |
1 egg white, slightly beaten |
1 cup blueberries |
1/2 cup confectioners' sugar |
Directions:
1. Preheat oven to 425 Line a jellyroll pan with foil; coat with cooking spray.
2. Combine flour , sugar, cornmeal, baking powder and salt.
3. With a pastry blender or 2 knives cut in butter and 1 tsp of the zest until well combined.
4. Stir in buttermilk and egg white until a soft dough forms.
5. Gently stir in blueberries.
6. With Moist hands transfer dough to a floured surface and shape into a 8 in round.
7. Cut into wedges and place 2 inches apart on pan.
8. Bake 8-12 minutes or until golden brown
9. Cool Completely.
10. In a small bowl combine the confectioners sugar with 1/2 tsp zest and 1- 2 tbsp water stir until smooth .
11. Drizzle over scones.
|
|