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. ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.