Recipe: Blueberry Oat Scones (using orange juice and nutmeg)

BLUEBERRY OAT SCONES

1 1/2 cups flour
3/4 cup quick cooking oats, uncooked
1/3 cup plus 2 tbsp. sugar, divided use
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/3 cup butter
1 egg
1/2 cup orange juice
1/2 tsp. grated orange peel
1/2 cup frozen blueberries, unthawed
1 tbsp. melted butter, melted

Heat oven 375 degrees F. Grease cookie sheet.

Combine flour, oats, 1/3 cup sugar, baking powder, salt and nutmeg. Mix well. Cut in butter until crumbly.

In small bowl, beat egg slightly. Beat in orange juice and orange peel. Add egg mixture to flour mixture. Stir just until blended. Stir in blueberries.

Knead into small ball. Place on cookie sheet, with floured hands, press into 8 inch circle. Cut into 10 wedges. Do not separate. Brush top of dough with melted butter. Sprinkle with the remaining 2 tablespoons sugar.

Bake 375 degrees F for 20-25 minutes or until golden brown. Serve warm.

From: Sara