Blueberry Scones with Lemon Glaze

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 1/2 cups baking mix, see recipe or Bisquick
  • 1/4 cup sugar
  • 1/2 stick (1/4 cup) unsalted butter
  • 2 large eggs
  • 1/4 cup milk
  • 1/2 cup frozen blueberries
  • All-purpose flour, for work surface
  • 1 cup confectioners' sugar
  • Lemon juice from Chicken Cutlet recipe
  • 1/2 teaspoon vanilla extract
Directions

Preheat the oven to 400 degrees F.

Scones: Whisk together the baking mix and sugar in a large bowl. Mix in the butter with your hands or a pastry blender until the butter is the size of peas. Beat the eggs well with the 1/4 cup milk in a small bowl. Pour the wet ingredients into the dry ingredients and combine until just blended. Do not over mix. Gently fold in the blueberries. Turn the dough out onto a floured surface and pat into a 3/4-inch thick square. Cut into 4 squares, then cut each square into 2 triangles. Arrange the scones on an ungreased baking sheet and bake until golden brown, about 15 minutes. Remove to a wire rack and let cool a bit before glazing.

For the glaze: Whisk together the confectioners' sugar, lemon juice, and vanilla until smooth. Pour evenly over the warm scones. Transfer to a serving platter and serve.


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    This recipe is featured in:

    Everyday Celebrations