Ingredients included with your kit

• Paines Hollow Kitchen scone mix (all-purpose flour, granulated sugar, baking powder, salt) | 226 grams | Contains: wheat

• Dried blueberries (wild blueberries, sugar, sunflower oil) | 52 grams

• Sparkling sugar (sugar, carnauba wax) | 4 grams

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Kitchen tools & supplies you’ll need‍

• Two mixing bowls (small + large), a whisk, and a sturdy mixing spoon

• A small cutting board and a sharp knife

• Microplane (if you’re adding lemon zest)

• Liquid measuring cup (1 cup capacity), measuring spoons, small prep bowls

• Large baking sheet, parchment paper, and cooling rack

• A pastry blender, a pastry brush, and 1/4 cup measure (or #16 scoop)

Ingredients

• Paines Hollow Kitchen scone mix (one package, included)

• Dried blueberries (one package, included)

• 1/4 cup (4 tablespoons) unsalted butter, cold

• 1 large egg, cold

• 1/4 cup milk + some for coating the dough before baking, cold

• 1/2 teaspoon pure vanilla extract or vanilla bean paste

• Zest from one half of a lemon (optional)

• Sparkling sugar (one package, included)

Instructions

Place the scone mix in a large bowl and whisk to combine the ingredients. Cut the butter into pieces (about 1/2 tablespoon) and add to the scone mix. Use a pastry blender to work the butter into the scone mix, pressing down so the blades cut through the butter. Loosen any butter that sticks to the blades. Work until the mixture appears somewhat crumbly and the pieces of butter vary in size. Stir in the blueberries. Set aside.

In a small bowl, whisk together the egg, milk, vanilla extract, and lemon zest (optional). Combine with the dry ingredients. Mix gently, tossing the flour mixture over the liquid ingredients. When the ingredients are mostly combined, use your hands to form a ball of dough.

Line baking sheet with parchment paper. Measure 1/4 cup of dough (or slightly less). Drop dough onto baking sheet leaving two inches between each ball of dough. Use a pastry brush to coat each ball of dough with milk, then sprinkle with sparkling sugar. Place baking sheet with the prepared dough in the freezer for about 30 minutes. Preheat oven to 375 degrees F.

Bake scones for 22 to 24 minutes. Rotate the baking sheet on the oven rack from front to back halfway through baking time. Scones are done when they are firm to the touch and lightly browned on the bottom. Remove baking sheet from the oven and transfer scones to cooling rack. Serve warm.

Helpful tips

• Keep the butter, milk, and eggs cold (in the refrigerator until you're ready to use).

• Mix as little as possible when combining the liquid and dry ingredients.

• Measure a consistent amount of dough for each scone to ensure proper baking.

• Brush each ball of dough with a light coating of milk before sprinkling with sparkling sugar.

• If you're unable to fit the baking sheet with the prepared dough in your freezer, place the balls of dough in a small container. Freeze for about 30 minutes. Transfer balls of dough to the parchment-lined baking sheet, coat with milk, and sprinkle with sparkling sugar before baking.

• Set rack in the middle of the oven or where the heat is most even.

• Oven temperatures vary. Adjust bake time as necessary.