Orange Scones with Berries

Berries with Orange Scones

Berries with Orange Scones


Makes 6 servings


1-1/4 cups all-purpose flour
2 teaspoons sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 ounce cold reduced-fat cream cheese, cut into 6 pieces
1 tablespoon cold butter, cut into 6 pieces
1 egg
1/4 cup low-fat (1%) milk
1 tablespoon plus 1 teaspoon finely grated orange peel
1-1/2 cups fresh strawberries, sliced, divided
1-1/3 cups fresh blueberries, divided
2 packets sugar substitute or equivalent of 4 teaspoons sugar
1 tablespoon orange liqueur (optional)
1-1/2 cups sugar-free vanilla ice cream (optional)


  1. Preheat oven to 425°F. Spray medium baking sheet with nonstick cooking spray.
  2. Combine flour, sugar, baking powder and salt in medium bowl; mix well. Using pastry blender or two knives, cut cream cheese and butter into flour mixture until mixture resembles coarse crumbs. Set aside.
  3. Beat egg, milk and orange peel in small bowl. Pour all at once into flour mixture; stir until just moistened. Gather dough into a ball; place on lightly floured board.
  4. If dough is sticky, sprinkle with a little additional flour; knead 13 times. Press dough into 9x3-inch rectangle, about 1/2 inch thick. Cut into 3 squares; cut squares in half to make 6 triangles. Place 1 inch apart on prepared baking sheet. Bake about 12 to 14 minutes or until lightly browned and set.
  5. Meanwhile, purée 1/2 cup strawberries and 1/3 cup blueberries. Add remaining berries, sugar substitute and liqueur, if desired; toss to coat. Let stand 15 minutes.
  6. Slice scones in half horizontally. Place 2 scone halves on each plate; top with about 1/3 cup berry sauce and 1/4 cup ice cream, if desired. Serve immediately.

Nutritional Information

Serving Size: 1 scone with about 1/3 cup sauce
Calories 177
Calories from Fat 21 %
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 43 mg
Carbohydrate 30 g
Fiber 3 g
Protein 5 g
Sodium 280 mg

Dietary Exchange

Starch 1
Fruit 1
Fat 1

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