Monday, January 24, 2011

Blueberry Scones

Quick and easy scones for a chilly morning.

3 3/4 cup all-purpose baking mix

1 tsp. vanilla extract

1/4 cup raw, dried, shredded coconut (optional)

4 heaping tbsp of raw sugar (or to taste)

1 cup cold soy milk

1/4 cup cold butter or substitute

1/4 cup dried, frozen or fresh blueberries or other fruit (optional) *Note: frozen berries will take longer to cook, as they add moisture to the scones, about 5 more minutes or so.

Combine baking mix and sugar in a large bowl. Cut in butter with a pastry knife. Then add milk, vanilla and blueberries. Mix until moistened. Turn out onto a floured surface and knead until the dough forms a ball. Cut the ball into 8 slices, place on a greased pan and cook for 15 minutes at 400 degrees. Serve Warm!

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