Hannah Harvesting Health

Name: Blueberry Scones
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 8
Cuisine: International
Ingredients: O Organics Milk, Low Fat, Organic; Pillsbury Confetti Vanilla Frosting; Gold Medal All Purpose Flour with Resealable Bag; Signature Select Double Acting Baking Powder; Crunch Easter Flatback Egg; O Organics Cane Sugar, Granulated, Organic

Print recipe

Blueberry Scones

Serves 815 mins prep13 mins cook

A gluten-free version of blueberry scones made with freeze-dried blueberries. These scones are delicious and perfect for any occasion. The recipe includes simple ingredients and a touch of vanilla frosting on top for an extra treat.

0 servings

Shop Recipe

Instructions

1: Preheat oven to 350F and spray/line a baking sheet.

2: In a small bowl, whisk together the milk and egg.

3: In a large bowl, whisk together the flour, sugar, and baking powder, then stir in the blueberries.

4: Pour the wet ingredients into the dry and stir until a dough forms (will be slightly sticky).

5: Drop the dough onto the baking sheet, grease a little sheet of parchment paper, and press dough into a circle.

6: Cut into 8 slices (don’t separate) and bake for 12-13 minutes.

View original recipe

Hannah Harvesting Health

Blueberry Scones

What you need

More recipes from Hannah Harvesting Health