Yield: 16 mini scones.
2 cups biscuit flour
1/4 cup sugar
1/2 cup milk
1 cup fresh blueberries
Preheat oven to 375°F. Lightly grease a large baking sheet in a medium-sized bowl, combine biscuit mix and sugar. With a wooden spoon, stir in milk until mixture forms a ball; on a lightly floured board, flatten dough. Pat or roll out dough to make a 14"x7" rectangle. Scatter blueberries over half of the dough (in a 7" square); fold over remaining half of the dough. Gently press to a uniform thickness. Cut dough in 4 squares (31/2" each); cut each square diagonally in both directions to make 16 triangles. Arrange mini scones on prepared baking sheet. Bake in upper third of oven until browned on top, 8-10 minutes. Serve warm.
Blueberry Mini-Muffins
Yield: 24 mini-muffins.
2 cups self-rising flour
1/2 cup sugar
3/4 cup milk
1 large egg, lightly beaten
1/4 cup butter, melted
11/2 cups fresh blueberries.
Preheat oven to 425°F. Lightly grease 24 1" mini-muffin pan cups.
In a medium-sized bowl, combine flour and sugar. Make a well in the center; add milk, egg and butter. Stir gently until mixture begins to form a soft dough. Fold in berries. Spoon into mini-muffin cups, dividing evenly. Bake until tops are golden, 12-15 minutes. Serve warm.
