Skip to content blueberry council logo

U.S. Highbush Blueberry Council

Mini Blueberry Scones


  • 2 cups biscuit mix
  • ¼ cup sugar
  • ½ cup milk
  • 1 cup fresh blueberries


  1. Preheat oven to 375°F
  2. Lightly grease a large baking sheet
  3. In a medium-sized bowl, combine biscuit mix and sugar
  4. With a wooden spoon, stir in milk until mixture forms a ball
  5. On a lightly floured board, flatten dough
  6. Pat or roll out dough to make a 14- X 7-inch rectangle
  7. Scatter blueberries over half of the dough (in a 7-inch square)
  8. Fold over remaining half of the dough
  9. Gently press to a uniform thickness
  10. Cut dough in 4 squares (3-½ inches each)
  11. Cut each square diagonally in both directions to make 16 triangles
  12. Arrange mini-scones on prepared baking sheet
  13. Bake in upper third of oven until browned on top, 8 to 10 minutes
  14. Serve warm

Number of servings (yield): 16 mini scones

Print This Page