Blueberry Mint Scones

Blueberry Mint Scones

Time: 50 mins Yield: 8 - 10 Scones


  • 1 Package Scone & Biscuit Mix
  • ½ c. Sugar
  • 1 Stick Non-Dairy Butter or Shortening, Chilled
  • 1 c. Non-Dairy Milk
  • 2 Tbsp. Lemon Juice
  • ½ c. Blueberries (frozen or fresh)
  • ¼ c. Chopped Mint (lightly packed)

DIRECTIONS: Preheat oven to 425°. Mix lemon juice and milk together and set aside. Add the entire bag of mix and sugar to a bowl or food processor. Cut the chilled stick of butter into 5 pieces and add to the mix. Either by hand with a fork or using an S-blade in your food processor (using pulse), break down the butter until pea sized. Pour milk mixture into flour/butter mixture and mix until it just comes together - do not over mix. Add blueberries and mint and gently fold in. Turn your dough out onto a floured surface and press out the mixture to about 1” thick. Cut scones into your desired shape and place on a parchment lined baking sheet. Lightly brush the tops of the scones with non-dairy milk and sprinkle with sugar. Bake for 20-22 minutes or until golden brown.

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