We had these for Sunday brunch recently. They were fantastic and low calorie given their size. I love eating them. They are light, fluffy with a bite. Serve with yogurt.
Makes: 14
Calories: 170 per scone
Recipe from The Rose Bakery
Recipe from The Rose Bakery
Ingredients:
- 1-3/4 cups of flour
- 1 tablespoon and 1 teaspoon baking powder
- 2 tablespoons of sugar
- 1/2 teaspoon of salt
- Scant 1/4 cup unsalted butter, cut into cubes
- Grated zest of 1/2 orange or 1 lemon
- 1/2 cup blueberries (fresh or frozen; if frozen, don’t thaw them ahead)
- 1 egg, lightly beaten and divided roughly in half
- 1/2 cup milk non-fat or 1%
Directions:
- Preheat the oven to 400°. Grease a baking sheet with butter.
- Add the flour, baking powder, sugar, and salt to a mixing bowl and stir well with a fork.
- Add the butter and work it in with your fingers until the mixture resembles coarse crumbs.
- Add the citrus zest and incorporate it with your hands. Stir in the blueberries.
- Stir one half of the egg with the milk in a small glass measuring cup. Make a well in the center of the flour mixture and pour the egg/milk into it. Work the mixture with a fork, then with your hands, just until the dough comes together. If the dough is sticky, add a little extra flour. If it doesn’t all come together, add a little extra milk.
- Turn the dough onto a lightly floured surface and pat out to about 1-1/4″ thick. Use a biscuit cutter or mug to cut them. Place them on the prepared baking sheet.
- Brush the scone tops with the remaining 1/2 egg, then sprinkle the scones with some light sugar.
- Bake them for about 15-20 minutes. When the tops begin to brown, take them out.
