Preheat oven to 400. In large bowl, stir together flour, sugar, baking powder, orange peel, salt and baking soda. Cut cold butter into small chunks/slices and work these into the flour mixture with a pastry blender or fingers until the mixture resembles coarse crumbs. Make a well in the center of the flour mixture.
Stir together milk, egg product, and vanilla. Add to flour mixture, stirring until moistened. Gently stir in blueberries.
Lightly spray baking sheet.
Knead dough on floured surface. Pat dough into 7" circle. Using a sharp knife, cut dough into 10 wedges.
Bake 15-20 minutes. Cool slightly, then drizzle with icing.
To make icing: In small bowl, stir together sugar and orange peel. Stir in enough orange juice to make a drizzling consistency. Drizzle over scones.
I prefer the "finger" method of working the butter into the flour mixture. It seems to produce a more uniform product.
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 86 (28%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 25.9mg||8 %|
|Sodium 104.3mg||4 %|
|Potassium 72.6mg||2 %|
|Total Carbohydrate 54.5g||16 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 54g|
|Protein 1.4g||2 %|
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Calories per serving: 302
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