Blueberry Scones

Blueberry Scones

Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
spartan, real semi-sweet chocolate baking chips,
orange juice, raw
blueberries, raw
milk, buttermilk, fluid, cultured, lowfat
yogurt, greek, plain, nonfat
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
orange juice, raw

Directions:
Heat oven to 375.
Grease a cookie sheet.
Mix dry ingredients in a large bowl.
Cut in butter with a pastry cutter until it resembles coarse crumbs.
Stir in blueberries, white chocolate chips and 1 tsp orange peel.
Add yogurt and buttermilk and stir just until moistened.
Shape dough into a ball and place on a cookie sheet.
Roll or pat into an 8" circle and cut into wedges, but do not separate.
Brush top with 1/2 Tbs buttermilk.
Combine sugar and orange peel and sprinkle over dough.
Bake at 375 for 15-20 minutes or until edges begin to turn golden brown.
Cool 5 min and cut into wedges and serve warm.