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Ingredients
| all-purpose flour (unsifted): 1 3/4 cups |
| granulated sugar: 1/2 cup |
| cornmeal: 1/4 cup |
| baking powder: 1 1/2 tsp |
| salt: 1/2 tsp |
| salted butter: 2 Tbl (cold//cut into pieces) |
| orange zest: 2 1/2 tsp |
| buttermilk: 2/3 cup |
| eggs: 1 (white//slightly beaten) |
| blueberries: 1 cup |
| powdered sugar (unsifted): 1/2 cup |
Orange Blueberry Scones
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
12 min -
Servings
8 serving(s)
Tags
- Preheat oven to 425 Line a jellyroll pan with foil; coat with cooking spray.
- Combine flour , sugar, cornmeal, baking powder and salt.
- With a pastry blender or 2 knives cut in butter and 1 tsp of the zest until well combined.
- Stir in buttermilk and egg white until a soft dough forms.
- Gently stir in blueberries.
- With Moist hands transfer dough to a floured surface and shape into a 8 in round.
- Cut into wedges and place 2 inches apart on pan.
- Bake 8-12 minutes or until golden brown
- Cool Completely.
- In a small bowl combine the confectioners sugar with 1/2 tsp zest and 1- 2 tbsp water stir until smooth .
- Drizzle over scones.