A Snow Day Favorite: King Arthur Flour Lemon Blueberry Scone Mix

This long weekend was SO much fun! I took the day off on Friday to recover from being sick and spend time with Darren for his birthday. Then we celebrated with his family on Saturday at a fun Patriots-themed party. Sunday into Monday was spent with some of my best girl friends – first a day of shopping, then a slumber party complete with movies, pizza, and lots of chocolate! To make things even better, it started snowing, so the sleepover turned into a cozy night in. Waking up to a snowy wonderland put me in the mood for one of my favorite breakfast treats: King Arthur Flour’s Lemon Blueberry Scone Mix!

These scones are delicious! With real dried blueberries and yummy lemon drops for a sweet, tangy flavor, this mix is seriously one of my favorites. If you love to bake and haven’t heard of King Arthur Flour, you HAVE to check out this brand! They are the best for all the tools, mixes, and recipes you could ever need. I had the chance to visit their bakery cafe + store at their Vermont campus this fall and it was the coolest experience. When exploring their baker’s store, I picked up these scones and was waiting for the perfect day to whip them up!

Now, enough chatter, let’s get into these scones! King Arthur Flour makes creating incredible baked goods easy. This mix requires just salt, butter, an egg, and milk. You start out by combining the mix and salt, then working in the pats of butter until crumbly.

Ingredients for King Arthur Flour Lemon Blueberry Scones

Scone mix and butter for King Arthur Flour Lemon Blueberry Scones

Next, stir the egg and milk together in a separate bowl before adding them into the dry ingredients. Once the dough is moistened, just scoop the batter onto a baking sheet (about a 1/3 cup per scoop) and pop them into the oven at 400 degrees Fahrenheit for 15 minutes until golden brown.

Because this is real life and nothing ever goes 100% perfectly, my oven was acting up and the scones were not cooking properly for the first 15 minutes. Once I realized that the heat wasn’t high enough and the dough was flattening out, I turned up the temp and things started moving in the right direction. Despite coming out looking a little bit like cookies, they were still delicious and perfectly sweet.