Yield: 16 mini scones. 2 cups biscuit flour 1/4 cup sugar 1/2 cup milk 1 cup fresh blueberries Preheat oven to 375°F. Lightly grease a large baking sheet in a medium-sized bowl, combine biscuit mix and sugar. With a wooden spoon, stir in milk until mixture forms a ball; on a lightly floured board, flatten dough. Pat or roll out dough to make a 14"x7" rectangle. Scatter blueberries over half of the dough (in a 7" square); fold over remaining half of the dough. ...
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