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2 cups biscuit mix (such as Bisquick)
1/4 cup sugar
1/2 cup milk
1 cup fresh blueberries
Preheat oven to 375 degrees. Lightly grease a large baking sheet. In a medium bowl, combine biscuit mix and sugar. With a wooden spoon, stir in milk until mixture forms a ball; flatten dough on a lightly floured board. Pat or roll out dough to make a 14-by-7-inch rectangle. Scatter blueberries over half of the dough (in a 7-inch square); fold over remaining half of the dough. Gently press to a uniform thickness. Cut dough in 4 squares (3 1/2 inches each); cut each square diagonally in both directions to make 16 triangles. Arrange mini-scones on prepared baking sheet. Bake in upper third of oven until browned on top, 8 to 10 minutes. Serve warm.