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
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.