Blueberry Scones with Lemon Glaze

By AzWench

Ingredients

• 2 1/2 cups baking mix
• 1/4 cup sugar
• 1/2 stick unsalted butter (1/4 cup)
• 2 large eggs
• 1/4 cup milk
• 1/2 cup frozen blueberries
• Flour for dusting
• 1 cup confectioners' sugar
• Juice of 1 lemon
• 1/2 teaspoon vanilla

Details

Adapted from beta.abc.go.com

Preparation

Step 1

Heat the oven to 400 degrees F.

For the scones: Whisk together the baking mix and sugar. 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.

Pour the wet ingredients into the dry ingredients and mix just until 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 and cut each square into 2 triangles.

Place the scones onto an ungreased baking sheet and bake until golden brown, about 15 minutes or so. 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 still warm scones.