Tasting Notes: Sweet blueberries with lemon zest, tangy buttermilk and a classic crumble topping.
Suggested Uses/Why We Love It: Perfect for breakfast, brunch or afternoon tea, especially when paired with lemon curd, butter, jam and clotted cream. For variation, make mini scones with a small round cutter, or serve with your favorite nut butter or a bowl of fruit and yogurt.
Net Weight/Yield: 15 oz./425g (makes 8 scones)
Ingredients: Unbleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, dried blueberries (sugar, sunflower oil), blueberry bits, aluminum-free baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), vanilla (vanilla, silicone dioxide) blueberry flavor (blueberry, silicone dioxide), sea salt.
Contains wheat/gluten.
This product is prepared and packaged using machines that may come in contact with soy, dairy, eggs, peanuts, tree nuts.
Instructions:
Blueberry Scones
1 package scone mix
1 1/4 cups (310ml) heavy cream, plus more for brushing
All-purpose flour for dusting
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, combine the scone mix and cream. Using a spatula, gently fold the ingredients together just until combined; the dough should still be shaggy.
3. Turn the dough out onto a floured surface. Using your hands, knead the dough together 4–5 times until smooth. Using your fingers, pat the dough into a round, approx. 8" (20 cm) diam. Using a sharp knife, cut the round into 8 wedges.
4. Place the wedges approx. 1" (2.5 cm) apart on the prepared baking sheet. Brush each wedge lightly with cream. Bake until lightly browned on top, approx. 18 minutes. Transfer the baking sheet to a wire rack and let cool at least 10 minutes before serving. Serve warm or at room temperature. Makes 8 scones.
Use & Care: Store in cool, dry place.
