Kara's Recipes

Orange Glazed Blueberry Scones
2 CUPS BREAD FLOUR, PLUS MORE FOR ROLLING BERRIES
1 TABLESPOON BAKING POWDER
1 TEASPOON SEA SALT
1/3 CUP FRUCTOSE SUGAR
¾ CUP SOY BUTTERMILKE *SEE NOTE
5 TABLESPOON COLD SOY BUTTER
1 PINT FRESH BLUEBERRIES

ORANGE GLAZE
2 TABLSPOON SOY MARGARINE
2 CUPS POWDERED FRUCTOSE, SIFTED
2 ORANGES, (JUICE OF AND ZEST)

PREHEAT OVEN TO 400 DEGREES F.

In a large bowl, sift together flour, baking powder (featherweight or rumford without aluminum), salt and sugar, mix thoroughly. Cut in soy butter using 2 forks or a pastry blender. The soy butter pieces should be coated with flour and resembles crumbs.

*Soy Buttermilk: ¾ cup soy milk, one tablespoon lemon juice or enough to curd.

In another bowl, mix soy buttermilk and then add to the flour mixture. Mix just to incorporate, do not overwork the dough.

Roll blueberries in flour to coat. This will help prevent the fruit from sinking to the bottom of the scones when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an un-greased cookie sheet or flatten on floured counter top like pizza dough and cut into 8 sections or use cookie cutter and place on cookie sheet. Be careful not to over work dough while shaping.

Bake for 15 to 20 minutes or until brown. Cool before applying orange glaze.

ORANGE GLAZE

Combine margarine, sugar, juice of oranges and zest in a saucepan. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened. Enjoy and share them with a friend!

Note: If oranges are not sweet as should be, you may use one tablespoon of frozen orange juice, added to juice of fresh orange.