My friend Sarah and I went to a bummer of a cooking show last year. Neither one of us were impressed. The two best parts of the evening were the free magazine subscription and eating out at Old Spaghetti Factory that night in dtown Ville.
One of the recipes I got from Healthy Cooking over the summer was this one. Here are my thoughts: healthier than most scones, easy, doesn’t look at all like the picture, not too muc orange flavor, love the picture that I took. Pretty with blueberry layers! I overcooked them a bit, but SBTS PhD students didn’t seem to mind and they are all gone.
2 cups flour
3 T sugar
2 tsp baking powder
2 tsp grated orange peel
1 tsp salt
1/4 tsp soda
1/4 tsp cloves
1/2 stick cold unsalted butter, chopped up
1/2 cup skim milk (I didn’t feel like making buttermilk, so this worked fine)
1/4 cup fresh squeezed naval orange juice
1/2 cup frozen blueberries (I picked these this summer)
Mix all dry. Cut in butter. Combine juice and milk. Fold in berries. Knead a little. Cut into 8 triangles and cook on greased cookie sheet for 12 minutes at 425. Take out and enjoy warm.
200 c, 6 fat, 1 fiber (use whole wheat flour if you want more).