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Ingredients
- 1 package Duncan Hines blueberry streusel muffin mix
- 1/3 cup all purpose flour
- 1/3 cup sour cream
- 3 tablespoons butter, cubed
- 1 egg
Details
Preparation
Step 1
Heat oven to 400 degrees.
Rinse and drain canned blueberries.
In bowl toss blueberries with flour. Combine muffin mix and ¼ cup streusel mix until blended.
Using pastry blender or 2 knives, cut sour cream and butter into mix. Gently stir in egg and blueberry mixture.
Shape into an 8” round.
Cut round into 12 wedges.
Arrange on greased baking sheet.
Sprinkle remaining streusel on scones.
Bake 15 minutes or until golden brown.
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