Biscuit mix (I prefer Pioneer or Jiffy)
1/3 C sugar
Mix biscuits according to recipe on box, subbing milk if water is called for in recipe, and adding sugar.
For cranberry orange scones: Toss 2 C of fresh cranberries, zest from one orange, juice from same orange and 3 TBSP of sugar into a food processor. Pulse and chop until cranberries are in very small pieces. Incorporate into biscuit dough
For blueberry: mix 1 pt of fresh blueberries into dough. You can use frozen but make sure they are well thawed and drained. If they are too wet the biscuits will be very gooey and spread a lot when baked.
Flour a board and place dough on top. Don’t roll the dough! just pat it into a round with your hands then cut into wedges (like you would slice a pie). Place on greased or parchment covered sheet pan and bake until golden. 350 degrees-about 15 minutes.
Note: you can sprinkle a little granulated sugar on top before baking OR dust with powdered sugar after baking, if desired.