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Recipe courtesy of U.S. Highbush Blueberry Council


  • 2 cups biscuit mix
  • 1/4 cup sugar, plus more for sprinkling
  • 1/2 cup milk
  • 1 cup fresh Chilean blueberries
  • 1 stick of butter
  • cream for brushing on top before baking


Preheat oven to 375°F. Lightly grease a large baking sheet. In a medium-sized bowl, combine biscuit mix and sugar. Add butter chunks and mix in with fingers or a fork until small pieces are formed. With a wooden spoon, stir in milk until mixture forms a ball. On a lightly floured board, flatten dough. Pat or roll out dough to make a 14 X 7-inch rectangle. Scatter 1-1/2 cups of blueberries over half of the dough (in a 7-inch square). Fold over remaining half of the dough, adding remaining blueberries to the top. Gently press to a uniform thickness.

Cut dough in 4 squares (3-ó inches each). Cut each square diagonally in one direction to make 8 scones, or cut diagonally again to make 16 mini-scones. Arrange scones on a prepared baking sheet, brush with cream and sprinkle with sugar. Bake in upper third of oven until browned on top, 8 to 10 minutes. Serve warm.

Serves 8 (or 16 mini-scones)