Blueberry Scones

We carry a variety of Women's Bean Project gourmet foods like this Cream Scone Mix and don't forget the Das Jam Haus Blueberry Butter to go with them.

We carry a variety of Women’s Bean Project gourmet foods like this Cream Scone Mix and don’t forget the Das Jam Haus Blueberry Butter to go with them.

In honor of Women’s History Month, we are posting a recipe a day for the month of March featuring Women’s Bean Project gourmet foods. Using Women’s Bean Project, The Denver Tea Room Cream Scone Mix, I make a blueberry scone we serve with a little blueberry butter or blueberry jam for blueberry overload.

 

 

 

 

Ingredients:
1 Package of Women’s Bean Project, The Denver Tea Room Cream Scone Mix
11 oz of heavy cream
1 stick of butter
2 eggs
1/2 cup fresh, frozen or dried blueberries (or substitute your favorite berry)

Directions:
Preheat oven to 375 degrees. Pour dry mix into mixing bowl and whisk to blend ingredients. Cut 1 stick of cold butter into small pieces and blend into the dry mix with fingers until mix is crumbly. Whisk together 11 0z of heavy cream and two eggs and then stir into dry ingredients. Dough will not be overly sticky. Add 1/2 cup of blueberries and stir ingredients until evenly mixed. Flatten and spread dough to 1 inch thickness. Using 2 1/2 inch biscuit cutter, cut scones and place  on parchment-lined backing sheet and bake for  15-18 minutes until light golden brown. Let scones cool and serve with a little butter and some Das Jam Haus Blueberry Butter or Blueberry Jam.

Makes 10-12 scones.

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