Just Add Water & Bake - Quick & Easy Kitchen Tested Packaged Blueberry Scones Mix

Wild Blueberry Scones

Easy to Make Scones

I visited London in 2011 and experienced the best scones I have ever eaten.

It's really difficult to describe how they differ from anything you might find in the US.

No one quite understands how they could possibly be so different, unless you've had them.

The British scones don't taste dry or crumble, they actually cut them lengthwise and toast. Yummy!

I thought I would kitchen test an All Natural mix, made in the US, and share the results.


Dry Scone Mix

A Quick Recipe


It doesn't get any easier than this: just add water to the mix and bake. Voila!

Even a child could make these scones.

A great way to have your children participate in the kitchen, learn about baking, and enjoy the results.

Scone Batter


In a bowl, add 3/4 cup of water to the entire contents of the package.

Stir with a fork until the dough is sticky.


Now that didn't take long.



Ready to Bake



Next: spoon the batter into a tin foil pan, or drop by Tablespoon on a lightly greased baking sheet.


If you choose to scoop into a pan and score with a knife into wedges, be sure to add more minutes to the baking time.


Bake at 375 degrees, 12-15 minutes if baking on sheet pan, or 20+ minutes if baking in a tin foil pan.

Ready to Eat


Now you can enjoy the fruits (blueberries in this case) of your hard work.

If you scored the dough as suggested, you will have pre-cut wedges.

The brand I taste tested was from Sticky Fingers Bakery and I found them to be quite good.

They weren't salty like some other commercial brands and the natural ingredients were

definitely a plus as I could taste and smell the blueberries.

Alas, after tasting these scones, I am still searching for that perfect scone outside of the UK.

Enjoy your scone the British way - with Strawberry Jam and Clotted Cream (if you dare).

Bon appetit!

Fruit Dip & Scone Topping Clotted Cream Mix

Recipe Rating

Cast your vote for Blueberry Scones

More by this Author


Comments

No comments yet.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working