Whole-Wheat Blueberry Scones

Prep time: 5 minutes | Cook time: 20 minutes | Serves 14

½ cup low-fat buttermilk

¾ cup orange juice

Zest of 1 orange

2¼ cups whole-wheat pastry flour

¹⁄₃ cup agave nectar

¼ cup canola oil

1 teaspoon baking soda

1 teaspoon cream of tartar

1 cup fresh blueberries

1. In a small bowl, stir together the buttermilk, orange juice and orange zest.
2. In a large bowl, whisk together the flour, agave nectar, canola oil, baking soda and cream of tartar.
3. Add the buttermilk mixture and blueberries to the bowl with the flour mixture. Mix gently by hand until well combined.
4. Transfer the batter onto a lightly floured baking pan. Pat into a circle about ¾ inch thick and 8 inches across. Use a knife to cut the circle into 14 wedges, cutting almost all the way through.
5. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 375ºF (190ºC) and set time to 20 minutes.
6. When cooking is complete, remove the pan and check the scones. They should be lightly browned.
7. Let rest for 5 minutes and cut completely through the wedges before serving.