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Blueberry Scones 8 Servings
Courtesy of Lynda Brown
Yummy, crusty & warm scones are the best way to start any day. For a healthier version substitute 1/2 the all purpose flour with whole wheat flour!
Ingredients
2 C All Purpose Flour
1/4 C Packed Brown Sugar
1 Tbsp Baking Powder
1.5 Tsp Orange Rind
1/4 Tsp Salt
1/4 C Cold Butter
1 Egg lightly beaten
3/4 C 1% (or fat free) Plain or Vanilla Yoghurt
1 C Fresh/Frozen Blueberries
1/3 C Chopped Nuts (Optional)
1 Tbsp Milk
1 Tbsp Brown Sugar
Preparation
In a food processor or large bowl, mix flour, 1/4 C brown sugar, baking powder, orange rind and salt.
Cut in butter using food processor on/off button or by hand with a pastry blender (2 knives will work too) - until butter resembles coarse crumbs.
In another large bowl combine egg & yoghurt - stir in flour mixture, blueberries (& nuts) - stir until dry ingredients are moistened.
Form into a ball and turnout onto a floured board. Knead gently 10-20 times.
Roll with floured rolling pin into a 9” round - put on a greased baking sheet. Cut into 8 wedges.
Brush with milk & sprinkle brown sugar over top.
Bake 425 degrees for 20-25min or until tester comes out clean. Cool on rack.
