Blueberry Lemon Scones

I got to play in the kitchen today…. and chose to experiment with a scone recipe that uses my favorite @JiffyMixes baking mix. Jiffy mix has been made by the Chelsea Milling Company, a family-owned business started in 1901. Since we lived in Chelsea, MI for a number of years, I love to use this product for biscuits, scones, pancakes, or even fried chicken… it’s so versatile. Here’s a photo of the box – look for it in the baking aisle of your local grocery store.

INGREDIENTS:

  • 1 1/2 cups Jiffy Mix
  • 3 TBSP sugar
  • 1 1/4 tsp lemon zest (I use the zest of one lemon)
  • 1/2 heaping cup blueberries, if using frozen, don’t thaw (I use 1 handful of blueberries)
  • 1 egg
  • 3 TBSP liquid (I used a mixture of half almond milk, half @BoordyVineyards white wine)
  • 1/2 tsp vanilla extract

DIRECTIONS:

  • Preheat oven to 375* F
  • In a large bowl, blend Jiffy Mix, sugar, egg, liquids, and vanilla. Add zest and berries and mix thoroughly, but gently.
  • Lay a piece of parchment on cookie sheet and scoop out dough into small scones. I use a medium size cookie scoop and lightly press the dough down to flatten slightly. I like to lightly dust dough with sugar before baking
  • Bake in preheated oven for 10-15 minutes until edges begin to brown.
  • Let cool for at least 5 minutes before drizzling with glaze.

If you choose, you can drizzle the scones with a simple glaze made with the juice of one lemon and confectioner’s sugar. In this case, I also added a dash of salt and a splash of fat-free half and half. This is all personal preference, but I think it makes the scones look delicious!

I’ve made this recipe using a lot of different blends of add-ins such as dehydrated raspberries with cocoa nibs and orange zest with mini chocolate chips. The basic recipe isn’t difficult and doesn’t take a huge time commitment, which makes it a winner in my book.

I hope you’ll try this recipe and let me know what different combinations you’ve found to be delicious as well.

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