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Blueberry Scones with Lemon Glaze

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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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

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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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