Let’s hear it for the scones!!!  These will knock your socks off, no joke.  I’ve loved scones for as long as I can remember but for those of you who dislike the ‘dry spots’ this recipe retains a bit more moisture without being too soft and ‘cakey’.  And the glaze is amazing!

Here you go:

1.5 c all purpose flour

1/2 c wheat flour

1/4 c sugar

1 tbsp baking powder

1 tbsp finely shredded orange peel

1/4 tsp salt

1/4 c butter

1 egg

1/2 c buttermilk

1 tsp vanilla

1 c fresh blueberries (you can use frozen)

1. Preheat oven to 400 and prep your baking sheet.  In a large bowl mix first 6 ingredients together and then cut in butter until mixture resembles coarse crumbs.

2. Whisk together egg, buttermilk, and vanilla and add this mixture to flour mixture and stir just until moistened.  Gently stir in blueberries (you don’t want to mash them).

3. Turn out dough on lightly floured surface and knead for 10-12 strokes.  Lightly roll out dough into a 7 in circle and cut into 10 wedges.  Place on baking sheet about 1 in apart.

4.  Bake for about 15 mins or until golden brown.  While you are waiting prep your glaze: 3/4 c powdered sugar, 1/4 tsp finely shredded orange peel and either just enough orange juice or fat-free milk (4-5 tsp) to make drizzling consistency.  Makes 10 servings – Enjoy!

Freshly drizzled

Nothing better than homebaked goods for breakfast!

Nutritional Information:

Calories: 171

Total Fat: 5 g

Cholesterol: 34 mg

Protein: 4 g

Carbohydrate: 27 g

Fiber: 1 g

Sodium: 215 mg