Blueberry Scones with Lemon Glaze (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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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