Blueberry-Orange Scones

Blueberry-Orange Scones
Makes 12
Prep 10 m
Bake 12 - 15 m



  1. 1 of 4 Heat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking- sheet liner.
  2. 2 of 4 Combine flour, sugar, baking powder, baking soda and salt in large bowl. Add butter; mix with pastry blender until mixture resembles coarse crumbs. Gently stir vinegar-milk mixture into dough, along with blueberries, orange peel and egg just until combined.
  3. 3 of 4 Using a standard ice-cream scoop (about 1/2 cup), drop heaping scoopfuls of dough onto prepared sheet, about 2 inches apart. Brush with egg white; sprinkle with sugar.
  4. 4 of 4 Bake at 400 degrees F for 12 to 15 minutes or until golden brown. Remove to wire rack to cool slightly. Serve warm or at room temperature with flavored preserves, if desired.
Nutrition Information for Blueberry-Orange Scones
Servings Per Recipe: 12
Per Serving: 7 g Fat, total, 37 g carb., 5 g pro., 228 kcal cal., 372 mg sodium, 1 g fiber, 4 g sat. fat, 36 mg chol.