Kitchen & Market Signature Cream Scone Mix, 1 cup heavy cream, zest of a lemon, 1 cup blueberries
1. Preheat oven to 400ºF.
2. Combine dry mix, lemon zest, blueberries, and cream. Stir into a shaggy dough.
3. Turn out and knead a few times, then pat into 1" tall disk. Cut into 8 even wedges.
4. Bake 12-15 minutes until scones are golden.
5. Enjoy hot with butter and jam!