If you're in the mood for something warm and sweet for breakfast but without added sugar, you can use Stonewall Kitchen Traditional Scone Mix to make scrumptious homemade scones with no fuss. This basic mix contains just wheat flour, buttermilk, baking soda, and baking powder, so you can add your favorite dried or fresh fruits, nuts, cheese, or fresh herbs to bake the flavor of scone you want. This recipe calls for one and a half sticks of butter, but I used sticks of Earth Balance instead.

If you want to see how I made these then read more.

Blueberry Almond Scones
Bake these scones in a cinch using the Stonewall Kitchen Traditional Scone Mix.
Blueberry Almond Scones

Ingredients

Stonewall Kitchen Traditional Scone Mix
1 1/2 sticks of Earth Balance (instead of butter)
2/3 cup cold water
1 tsp almond extract
1 cup blueberries (fresh or frozen)
1/2 cup sliced almonds

Directions

  1. Preheat the oven to 450° F.

  2. Pour the mix into a mixing bowl. Cut the Earth Balance into cubes and place them in the bowl. Using a fork, mix the two together until it resembles coarse crumbles.

  3. Now pour the cold water and almond extract into the bowl and mix lightly. Add the blueberries and sliced almonds and mix just until the mixture holds together in a ball.


  4. Move the mixture to a floured surface and kneed the dough until it all holds together.

  5. Move the dough to a baking sheet and form it into an eight inch circle, about half an inch thick. Then cut it into eight wedges and use a knife to slide each scone so they're 1 1/2 inches apart.

  6. Bake for 10 to 12 minutes, just until slightly brown.
  7. Allow to cool, serve with fresh fruit, and enjoy.

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