Description: Just add butter and non-dairy milk to make delicious, flaky, buttery, low protein blueberry scones at home. Make a whole or a 1/2 batch and store in your freezer. To make it extra special, add a powdered sugar glaze.

Preparation: From your pantry, you will need 1/2 cup cold butter (1 stick), cubed and 2/3 cup cold non-dairy milk. Remove blueberries and set aside. Empty package of Scone mixture into a large mixing bowl. Add butter and cut in with a pastry blender, 2-forks, electric mixer or fingertips until it resembles coarse crumbs. Add non-dairy milk and mix lightly, just until mixture begins to hold together. Add packet of blueberries and lightly mix to incorporate. Turn dough onto a work surface lined with parchment or wax paper. Form into TWO 1-inch thick, 7-inch round circles. Refrigerate for 15-minutes or longer. Pre-heat oven to 375°F. Cut each round into eight wedges with a sharp knife and place 1-inch apart on a greased cookie sheet. For an extra crisp golden surface, brush with non-dairy milk and sprinkle with sugar. Bake until lightly browned, approximately 12-15 minutes. To make half package: Weigh out about 303 g of dry mix and follow preparation instructions using 4-Tbs butter (1/2 stick), 1/3 cup non-dairy milk and 37g blueberries.

Serving Suggestions: Serve with a powdered sugar based glaze. Glaze: 1 cup powdered sugar 2 Tbsp non-dairy milk 1/2 tsp vanilla extract In a mixing bowl whisk ingredients together until well blended and decoratively pipe over cooled scones.

Storage: Store in a cool, dry place.

Ingredients: Wheat starch, modified tapioca starch, sugar, dried blueberries, canola oil and hydrogenated cottonseed oil, sunflower oil, corn syrup solids, contains less than 2% of baking soda, sodium diacetate, xanthan gum. Contains wheat.