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Buttermilk Biscuit Blueberry Scone

 

 
 
 
 

Ingredients

  • 4 raw biscuit pucks: # 20573 (thawed)
  • ½ Cup Fresh Blueberries
  • Egg Wash (1 whole egg, 1 yolk, 1 tablespoon water, pinch of salt)
  • Granulated Sugar
  • All Purpose flour


 Preparation

  • Toss blueberries in flour until coated, remove from flour, place blueberries evenly spread out on flat tray and place in freezer for at least 1 hour
  • Preheat Oven to 350 degrees F.
  • Prepare egg wash by whisking together whole egg, yolk, water, and salt
  • On a floured surface combine by hand (4) Mary B’s® Buttermilk biscuits and knead into a ball
  • Flatten and roll out with a rolling pin to a 10 “ diameter
  • Remove blueberries from freezer, place randomly on dough and press fully into dough
  • Cut dough into 8 “pie” slices
  • Brush each scone with egg wash and top with granulated sugar
  • Place on parchment lined baking pan sprayed with pan release
  • Bake 15-20 minutes or until lightly browned