Blueberry Scones


35 minutes

Serving size

8 Scones


2 cups Carbonaut baking mix
1 1/2 cups Blueberries, washed and dried
1/2 cup Milk or plant-based alternative
1/2 cup Sour cream or plant-based alternative
1/2 cup Butter or plant-based alternative, unsalted, cold
1/2 cup Confectionary/powdered sugar replacer of your choice
2 tsp Baking powder (use double acting baking powder for a fluffier scone)
1/4 tsp Baking soda
1/2 tsp Salt

These better-than-the-bakery blueberry scones are soft and flaky on the inside and bursting with blueberry flavor. There’s no doubt that after making these scones you’ll have wished you’d doubled the recipe because they’ll disappear in a flash!


  1. Preheat oven to 400°F. Arrange oven racks to the middle of the oven.
  2. Whisk Carbonaut baking mix, sugar, baking powder, baking soda, and salt in a medium bowl. Add cold butter and cut in with a pastry cutter or two forks until the butter pieces are pea sized.
  3. Whisk milk and sour cream in a separate bowl. Add to the dry mixture and fold until just combined.
  4. Transfer to surface floured with Carbonaut baking mix. Knead 6 to 8 times until it forms a ball, dusting dough as needed with additional mix.
  5. Roll into a 12-inch square. Fold into thirds like a letter. Fold resulting rectangle into thirds until dough forms a 4- inch square. Freeze on floured plate for 5 minutes.
  6. Roll into 12-inch square again. Sprinkle blueberries over surface and roll into a tight log. With seam-side down, flatten into a 12x4” rectangle and cut into 4 pieces using a sharp floured knife. Cut each piece diagonally to make 8 triangles.
  7. Place on a parchment lined baking sheet 2 inches apart. Brush the tops of each scone with melted butter.
  8. Bake for 14-18 minutes, or until a toothpick inserted comes out clean and golden brown, rotating sheets halfway through bake time. Let cool completely before serving.
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