Blueberry Citrus Scones

I am a tea-junkie. More importantly, I like to have a little something sweet (that will not give me a ‘food coma’) to tag along with my tea. These scones are perfect. If you want to add a little protein to your snack, try spreading a thin layer of nut butter on them. Loaded with antioxidant-containing foods (wheat germ, cinnamon, blueberries, orange juice/zest), this little treat will be the perfect way to start, manage, or finish your day. Cheers!

Blueberry Citrus Scones (serves 20)

Ingredients:

• 2 1/3 cup whole wheat flour
• ½ cup wheat germ
• 1/3 cup packed brown sugar
• 4 tsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 3 Tbsp butter
• 1 ½ cups dried blueberries (or fresh)
• 1 Tbsp grated orange zest
• 1 egg
• ¾ cup milk
• 1/3 cup orange juice
• White sugar, optional (for dusting)

Directions:

1. Preheat oven to 375°F. Grease two baking sheets or line with parchment paper.
2. In a large bowl, mix together whole wheat flour, wheat germ, brown sugar, baking powder, salt, cinnamon, and nutmeg.
3. Cut chilled butter into dry ingredients. Mixture will appear crumbly.
4. Stir in blueberries and grated orange zest.
5. In a smaller bowl, stir together egg, milk, and orange juice.
6. Make a well in the center of the dry ingredients, and pour in the egg mixture. Stir until dough forms.
7. Turn dough onto a floured surface, and knead gently until dough is pliable to roll with a rolling pin.
8. Roll dough out to ½ inch thickness, and cut with a biscuit cutter (any cookie cutter will work).
9. Place scones 2 inches apart on baking sheets.
10. Dust with white sugar, and place in the preheated oven for 15-20 minutes.
11. Store in an airtight container.