Blueberry-Orange Scones

Blueberry-Orange Scones
Servings: 12 Yield: 12 scones Prep 10 mins Bake 400°F 12 mins to 15 mins


  • 2 3/4 cups all-purpose flour
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1 tablespoon white vinegar plus enough milk to equal 1 cup
  • 1 cup fresh blueberries
  • 1 teaspoon grated orange peel
  • 1 egg, lightly beaten
  • 1 egg white
  • 2 tablespoons granulated sugar

Make It

1. Heat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking- sheet liner.

2. 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. 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. 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 Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 228, Fat, total (g): 7, chol. (mg): 36, sat. fat (g): 4, carb. (g): 37, fiber (g): 1, pro. (g): 5, sodium (mg): 372, Percent Daily Values are based on a 2,000 calorie diet.