
February 8, 2025
URL: https://www.bakingwithdolly.com/recipes/breakfast-brunch/blueberry-scones-10595
- Prep time 30 minutes
- Total time 45 minutes
- Servings 8
Ingredients
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PAM® Original No-Stick Cooking Spray
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2 cups Dolly Parton's Buttermilk Pancake Mix
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1 tablespoon granulated sugar
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5 tablespoons cold unsalted butter, cut in 1/4-inch pieces
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1 egg
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1/2 cup heavy (whipping) cream
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1 cup fresh blueberries
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1 teaspoon coarse sugar
Nutrition Information
270 calories, 31g carbs
Directions
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Step one
Preheat oven to 425°F. Spray large baking sheet with cooking spray.
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Step two
Stir pancake mix and sugar together in large bowl. Cut in cold butter using your hands or a pastry cutter. Create coarse crumbs of butter and incorporate into the dry mix. Crack egg into a small bowl and beat with a fork. Reserve 1 tablespoon beaten egg for egg wash.
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Step three
Pour in egg and heavy cream and stir using a scoop-down and fold-over motion until soft dough forms. Do not overwork the scone dough. Gently fold blueberries into the dough.
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Step four
On a lightly floured surface, roll dough to 1-inch thickness, about an 8-inch circle. Cut out scones using a 2-1/2-inch biscuit cutter and place on baking sheet. Reroll the scraps to use all your dough.
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Step five
Add a splash of water to your reserved 1 tablespoon egg and brush tops of scones with egg wash. Sprinkle coarse sugar over scones. Bake the scones 12 to 14 minutes, until golden brown. Serve warm, and store any remaining scones in an airtight container.