In a large bowl, combine the first seven ingredients. Cut in butter until
mixture resembles coarse crumbs. Stir in buttermilk and orange juice
just until moistened. Gently fold in blueberries.
Turn onto a floured surface; gently knead 10 times. Pat into an 8-in.
circle. Cut into eight wedges. Separate wedges and place on a baking
sheet coated with cooking spray. Bake at 425 F for 10-12 minutes or
until golden brown. Serve warm.
Originally Submitted
7/17/2017
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