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Buttermilk Biscuit Blueberry Scone




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


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