There is nothing like a made-from-scratch baked good made from an old family recipe. But, maybe not this time! This is for those times when quick and easy, yet delicious, is priority. And luckily sometimes you do find a box mix that certainly rivals a scratch recipe.
This isn’t about one box mix or another, but rather about how to make delicious and easy blueberry breakfast scones for a special weekend breakfast, or an afternoon cup of tea, without a lot of fuss.
Starting with a plain scone mix, we added fresh blueberries, shredded sweetened coconut, and orange zest. The particular mix we used has a very light sweetness to it, so a bit of sweet orange marmalade gave it a nice balance.
(Makes 8 scones)
Scone mix for 8 servings – use your favorite plain scone mix –
we used Traditional Scone mix from Stonewall Kitchen (the directions included 1 1/2 sticks of unsalted butter)
1/2 cup fresh blueberries
3 tablespoons shredded sweetened coconut
1 tablespoon zest from a fresh organic orange
Preheat oven to 450°.
Prepare scone mix according to the box directions. For the scone mix we used, the butter was to be cut in with the mix until it resemble coarse crumbles – this may sound like a step in a more involved recipe, but it really could not have been easier.
After mixing is complete, fold in blueberries, coconut, and orange zest.
Remove pastry dough from bowl and place on a well-floured work surface. Shape dough into a circle, about 1/2 “ thickness.
With a knife, cut the dough into 8 wedges. You could certainly divide the dough into another configuration like 12 wedges. Place scones on a baking sheet, leaving about a 1/2″ space between the wedges so they will bake through.
This mix’s bake time was 10 to 12 minutes, or until lightly brown.
Remove from oven. Place on baking rack to cool just a bit.
Serve with butter, and sweet orange marmalade.
We have to mention that, in our opinion, the Stonewall Kitchen mix we used did indeed rival a scratch recipe!
Wouldn’t scones be a great feature on a holiday breakfast table?
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