Blueberry Scones


(8 Scones)


  • 2 pkgs. “JIFFY” Blueberry Muffin Mix
  • 1/2 cup flour
  • 1/4 cup stick butter, cold
  • 1/2 cup sour cream
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Blueberry Muffin Mix


Preheat oven to 400°F. Grease a half sheet pan.

Combine muffin mix and flour. Slice butter into 1/2” pieces; cut into muffin mixture until it resembles small peas. Stir in sour cream. With floured hands, press mixture together to form a ball. On floured surface, knead 3 – 4 times. Roll out to a 6” circle and cut into 8 triangles. Place 2” apart on pan. Bake 18 – 20 minutes or until lightly browned. Cool.

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