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Blueberry Scones & Mini-Scones
Breakfasts

Blueberry Scones & Mini-Scones

Yields:
16 mini-scones or 8 regular scones

Ingredients

 

  • 2 cups biscuit mix
  • 1/4 cup sugar
  • 1/2 cup milk
  • 1 cup fresh blueberries

 

Directions

Preheat oven to 375°F. Lightly grease a large baking sheet. In a medium-sized bowl, combine biscuit mix and sugar. With a wooden spoon, stir in milk until mixture forms a ball; on a lightly floured board, flatten dough. Pat or roll out dough to make a 14- X 7-inch rectangle. Scatter blueberries over half of the dough (in a 7-inch square); fold over remaining half of the dough. Gently press to a uniform thickness. Cut dough in 4 squares (3-1/2 inches each); cut each square diagonally in both directions to make 16 triangles. Arrange mini-scones on prepared baking sheet.  Bake in upper third of oven until browned on top, 8 to 10 minutes. Serve warm.

For full size Blueberry Scones : Prepare dough as directed above; cut each square diagonally in half to make 8 scones; bake at 375°F until tops are golden, 12 to 15 minutes.

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