I really enjoy spending some quiet time in the kitchen baking something from scratch, but if time is of the essence, using a mix can be a quick and easy shortcut. Depending on your preference, we have a scone recipe for you.
Scones are cousins of our beloved biscuits, so it’s not surprising that we have embraced these breads. American scones range from small, rich and dense to large, light and airy. For years I’ve been trying to figure out which style is right. I’ve come to the conclusion that scones are like biscuits – the perfect one is the one you like!
Our Fresh Blueberry Scone recipe makes a scone similar to a sweet, rich biscuit. Buttery, dense and bursting with fresh blueberries. The blueberries are added by sprinkling them over the patted-out dough. Then folding the dough a couple of times. This folding technique helps prevent the blueberries from bursting (most of the time) and makes the dough flakier.
For an easier recipe version, use a Martha White® Blueberry Flavored Muffin Mix. Begin by cutting in the butter with a pastry blender and then fold in sour cream. Pat into a circle and cut into triangles with a pizza cutter or a chef’s knife. Cut the dough with a rocking motion like you use when cutting vegetables. We included a recipe that adds orange cream cheese as a complement, but you can never go wrong with butter.