- Makes 8 scones
Nutritional Info for Blueberry Scone Mix
Enriched Wheat Flour (wheat flour, ascorbic acid, niacin, iron, thiamine mononitrate, riboflavin, folic acid), Buttermilk Powder, Baking Powder (cornstarch, sodium acid pyrophosphate, baking soda, monocalcium phosphate), Dried Blueberries, Canola oil, Salt, Natural Flavor Contains: Wheat, Dairy. Produced in a facility where Coconut, eggs, sulphites and Soy are present.
Preparation & Instructions
- 10 Tbsp. unsalted butter, cold and cut into small pieces or shredded
- ½ cup milk, cold
Preheat oven to 425℉. Put dry mix into large mixing bowl. Add butter and cut in with pastry blender, fork, or two knives until it resembles coarse crumbs. Add cold milk and mix lightly until mixture holds together in a ball. Do not over work dough. Gently turn dough onto a well-ﬂoured work surface. Knead gently until it holds together. Form dough into 8" x ½" round. Cut round into eight wedges. Place on baking sheet 1 ½" apart. Bake until lightly browned, approximately 10-12 minutes.