- 1 pack Honeyville Gourmet Scone Mix
- 1-2 cups Honeyville Freeze Dried Blueberries
- 2 1/2 tsp. of Instant Yeast or Dry Active Yeast
- 1/2 cup butter, softened
- 1/8 cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon honey
Preheat oven to 350 degrees.
Dissolve 2 1/2 tsp. packet of dry active yeast in 1 cup warm water. I used the Instant Yeast we carry online and had the same results. While dry active yeast will let you know it is completely dissolved when it starts to bubble, instant yeast will dissolve much quicker, but won’t necessarily give you the bubbles, so all you need to do is make sure it’s dissolved well enough in the water.
After the yeast has dissolved, add 3 cups of the Honeyville Gourmet Scone Mix. Knead until smooth and elastic. Once the dough reaches elasticity, cover and let rest for 20 minutes. While the dough is resting, rehydrate your blueberries.
After dough has rested for 20 minutes, mix in the rehydrated blueberries through the stretch and fold method. Drop the blueberries into the dough, then stretch it out and fold it over. Repeat until blueberries are mixed well in the dough. Let the dough sit, covered for another 10 minutes after this.
Once dough has risen, roll it out to 1/4″ thick. Use flour on the rolling pin and counter top in order to keep the dough from sticking or some of the scone mix. After dough is rolled out, use a dough or pizza cutter to cut out the scone shapes.
Place the cut pieces on a sprayed baking sheet, cover, and let the dough sit for another 20-30 minutes (this gives the scones one last chance to rise before you begin baking). Once the scones have risen, place them in the oven for 12-15 minutes or until golden brown.
In a small bowl, mix the butter, sugar, cinnamon and honey. Drizzle over warm scones. Serve immediately.
Recipe courtesy of Honeyville
