A team-favorite gluten free scone with a special sugar-free Wild Blueberry jam twist for extra fun!
1 box King Arthur’s Gluten-Free Scone Mix
8 Tbsp cold unsalted butter, cut into small cubes
1 large egg
½ cup whole milk
Blake Hill’s Naked Blueberry Jam
1
Preheat the oven to 375°F and line a sheet tray with parchment paper.
2
Follow instructions on King Arthur’s Scone Mix box to make the batter.
3
Gently fold Blake Hill’s Naked Blueberry Jam into batter while retaining distinct streaks of jam.
4
Using ice cream scoop or ¼ measuring cup, place scoops of batter onto heated tray, at least 2” apart.
5
Bake for 14-16 minutes until scones are golden brown.
6
Serve while warm with quality butter and Enjoy!
7
Tasty Tip: Serve with Blake Hill’s Champagne Lemon Jam for a fresh zesty treat - blueberries and lemon are a perfect pairing!
