Blueberry Orange Scones

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• 8 Servings
• Prep/Total Time: 30 min.

Ingredients:

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 2 teaspoons grated orange peel
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1/4 cup cold butter
• 1/2 cup buttermilk
• 1/4 cup orange juice
• 1/2 cup fresh or frozen unsweetened blueberries

Directions:

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° for 10-12 minutes or until golden brown. Serve warm. Yield: 8 scones.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts: 1 scone equals 198 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 509 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Source: http://www.tasteofhome.com/recipes/Blueberry-Orange-Scones

BREAKFASTS

Hashbrown Ham Bake
Mini Quiche Muffins- Pizza, Ham & Cheese, Bacon & Cheese

Hashbrown Ham Bake

Ingredients:
1 lg. bag frozen hashbrowns (approx 2 lbs)
2 cans cream of mushroom soup
2 ½ cups grated cheddar cheese, divided
1 8-oz carton of sour cream
2 cups diced ham

Mix all ingredients together, reserving 1 cup of cheese to the side. Pour into greased 13x9 inch casserole dish; cover with remaining cheese. Bake at 350 for 90 minutes. Serves 12.