Blueberry Orange Scones

Ingredients

  • 2 c. all-purpose unbleached white flour
  • 3 Tbls. white sugar
  • 2 t. baking powder
  • 2 t. grated orange zest
  • 1 t. salt
  • 1/4 t. baking soda
  • 1/4 t. ground cloves
  • 1/4 c. cold butter
  • 1/2 c. low-fat buttermilk
  • 1/4 c. orange juice
  • 1/2 c. fresh or frozen unsweetened blueberries

Instructions

In a large blow, combine the flour, sugar, baking powder, zest, salt, baking soda and cloves.

Cut in butter until mixture resembles coarse crumbs.

Stir in buttermilk and orange juice just until moistened. Gently fold in blueberries. If dough is too sticky, add a little more flour.

Turn onto a floured surface; gently knead 10 times. Pat into an 8-inch circle. Cut into 8 wedges. Separate wedges and place on a baking sheet coated with cooking spray. Or press the wedges into a greased scones pan if you have one. With a pastry brush, brush a little milk on top of each scone.

Bake at 400 degrees for 15-18 minutes, or until lightly browned on top.

Optional: Frost with a powdered sugar glaze (mix about 1/4 t. orange extract, about 2/3 cup of powdered sugar and a tiny bit of water until desired consistency). Spoon a little over each warm scone.