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Blueberry Scones Recipe

Name: Blueberry Scones Recipe
Prep time: 5 min
Cook time: 17 min
Yield: Makes 6 scones
Ingredients: 2 cups Maple Grove Farms® of Vermont Blueberry Pancake & Waffle Mix; ¼ cup sugar; ½ cup cold unsalted butter; 2 tbsp chopped crystallized ginger (optional)*; ½ cup half and half or milk; 1 large egg, lightly beaten (for brushing); Sanding sugar (optional)

Delight in homemade light and buttery blueberry scones recipe!

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Ingredients

2 cups Maple Grove Farms® of Vermont Blueberry Pancake & Waffle Mix
¼ cup sugar
½ cup cold unsalted butter
2 tbsp chopped crystallized ginger (optional)*
½ cup half and half or milk
1 large egg, lightly beaten (for brushing)
Sanding sugar (optional)

Directions

Preheat oven to 400°F. Combine Maple Grove Farms® Pancake Mix and sugar in medium bowl.
Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in
ginger. Stir in half and with fork until mixture just holds together.
Gently knead dough on lightly floured surface and shape into 7 to 8-inch circle, about ¾-inch
thick. Cut dough with floured knife into 6 wedges. Arrange wedges on parchment lined baking
sheet. Brush tops with egg and, if desired, sprinkle with sugar.
Bake 17 minutes or until golden. Cool 2 minutes on wire rack. Serve warm.
*Substitute chopped fresh or dried fruit or mini chocolate chips for the crystallized ginger.