You will need need 110g cold butter, cubed and 160mL cold non-dairy milk.
Empty package of Scone Mix into a large mixing bowl. Add butter and cut in until it resembles coarse
crumbs. Add non-dairy milk and mix lightly until mixture begins to hold together. Lightly incorporate
blueberries. Turn dough onto a work surface lined with parchment. Form into two 2.5cm thick, 18cm
round circles. Refrigerate for 15-minutes or longer. Cut each round into eight wedges with a sharp knife
and place 2.5cm apart on a greased cookie sheet. For an extra crisp golden surface, brush with non-dairy
milk and sprinkle with sugar. Bake in 190°C oven until lightly browned, approximately 12-15 minutes.

Store in a cool, dry place for up to one year or the Expiry date shown on the package

* please note use by date may be in American date format

Wheat starch, modified tapioca starch, sugar, dried blueberries, palm oil, sunflower oil, maltodextrin,
modified food starch, mono and diglycerides, natural favour, citric acid, carrageenan, contains less than
2% of baking soda, sodium diacetate, xanthan gum. Contains wheat.