Blueberry Scones

Blueberry Scones
Cook Time
20 min
Yield
8 servings
Calories
250
Protein
2 g

The easiest way to bring something special to the table.

Quick Biscuit Blueberry Scones are simple enough to make with the kids, and the kind of thing everyone wants to sit down and enjoy together.

Gluten-free, made with clean ingredients, and genuinely delicious.

Ingredients

1 egg 
⅓ cup milk, your choice
½ cup salted butter, cold 
1 pkg Quick Biscuit Mix 
½ cup fresh or frozen blueberries

Preparation

  1. Preheat oven to 425° F. 
  2. In a small bowl, whisk egg with milk. Set aside.   
  3. Cube butter; place in a large bowl with biscuit mix. Using a fork or a pastry blender, cut the butter into small pieces. Add egg mixture to dry ingredients and stir until evenly moistened.
  4. If using frozen berries, microwave uncovered, 1 min or until hot. Mash until liquid, then stir into the batter until evenly mixed.   
  5. Gently knead dough to form a ball; press out into an 8" circle. Using a sharp knife, cut into 8 wedges. Use a spatula to carefully transfer the wedges to the pan. Bake 17 min, or until starting to golden.  
  6. If desired, pipe glaze on cooled scones.   

Products

Quick Biscuit
$6.95

Recipe Note

To make a pink glaze, microwave 2 tbsp frozen strawberries on high for 30 sec; mash. In a medium-sized bowl, whisk ½ cup powdered sugar, ½ tbsp milk, and ½ tbsp mashed strawberries. Transfer to a piping bag or a plastic bag with one corner snipped. Pipe onto cooled scones. 

 Don’t like strawberries? Frozen raspberries, cherries, blueberries or cranberries will work too! This might affect the moisture content; adjust with milk as necessary.