Blueberry Scones with Orange Cream Cheese
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Prep Time
10 min
Cook Time
15 min
Yield
8 Scones
Total Time
25 min
Ingredients
No-Stick Cooking Spray
Scones
2 (7 oz.) packages Martha White® Blueberry Flavored Muffin Mix
¼ cup butter, chilled and cut into 1/2 inch cubes
½ cup sour cream
Orange Cream Cheese
4 ounces cream cheese, softened
1 tablespoon granulated sugar
1 teaspoon grated orange peel
1 teaspoon orange juice
Instructions
Heat oven to 400º F. Coat large cookie sheet with no-stick spray. Place muffin mix in large bowl. Cut in butter with pastry blender until texture of small peas. Stir in sour cream until combined and mixture forms large clumps.
Press together with floured hands. Place on lightly floured surface. Press together and knead 3 to 4 times until smooth ball forms. Pat out into a 6-inch circle. Cut into 8 wedges with large knife or pizza cutter. Place on prepared pan. Bake 12 to 15 minutes or until light golden brown. Cool 2 minutes on pan. Gently remove to cooling rack.
Stir together cream cheese, sugar, orange peel and orange juice in medium bowl until well blended. Serve with scones.
Nutrition
Serving Size (1/8), Calories 350 (Calories from Fat 170), Total Fat 19g (Saturated Fat 7g, Trans Fat g), Cholesterol 45mg, Sodium 270mg, Total Carbohydrate 39g (Dietary Fiber 1g, Sugars 20g), Protein 4g; Percent Daily Value*: Vitamin A 6%, Vitamin C 2%, Vitamin D %, Calcium 2%, Iron %. *Percent Daily Values are based on a 2,000 calorie diet.
*Percent Daily Values are based on a 2,000 calorie diet.
