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April 19, 2019

Good Dee's Blueberry Earl Grey Scones

From Deana Karim



Good Dee's Blueberry Earl Grey Scones

Good Dee's Blueberry Earl Grey Scones

Servings: 8-10

Calories per Serving: 120-149kcal

Preparation:

Tools: one medium mixing bowl, one small bowl, baking sheet pan, two sheets of

parchment paper, and a cookie cutter or other tool in desired size (can cut out

scones with a knife also)

Scones should be mostly cooled before glazing, so allow 20-30 minutes

Ingredients for cupcakes:

1 package Good Dee’s pancake mix

1 large egg

1/2c unsweetened almond milk

50g fresh or frozen blueberries

23g egg white (approximately 1/2 of a large egg white)

1 tsp vanilla extract

1 tsp dry earl grey tea, ground finely (approximately one tea bag)

1/2 tsp ground cinnamon

Ingredients for glaze:

100-120g powdered sweetener, to taste

2-3 tsp unsweetened almond milk, added until glaze coats the back of a spoon

1 tsp dry earl grey tea, ground finely (approximately one tea bag)

1/2 tsp vanilla extract

Instructions:

1. Preheat oven to 350f/175c

2. Put one sheet of parchment paper on a baking sheet pan and the other on a clean counter

3. Dust the counter parchment with a small amount of the pancake mix

4. Combine eggs, egg white, vanilla extract, ground tea, cinnamon, and almond milk in a medium bowl and mix well

5. Add pancake mix and stir until combined

6. Add blueberries and stir gently to avoid mashing them

7. Place the dough on the counter parchment and flatten with hands until it is the desired thickness (mine was approximately 1” thick)

8. Using a cookie cutter, other tool, or a knife, cut the dough into circles of desired size (I was able to get nine scones)

9. Place the scones on the prepared baking sheet

10. Bake for 10-15 minutes (rotating pan halfway through) or until edges and bottoms are a light golden brown

11. As the scones bake, prepare the glaze by mixing powdered sweetener, ground tea, vanilla extract, and almond milk in small bowl (if you only have granulated sweetener, it can be ground in a coffee grinder before using)

12. Allow the scones to cool on the pan for 20-30 minutes

13. Spoon the glaze over the top of each scone and allow to dry, 5-10 minutes

The scones can be kept at room temperature for up to three days, in the refrigerator for a week, and frozen for several months.

Enjoy

Meg Bacon

Instagram @baconand_megs





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