Recipe by Emmalilly
I got this recipe off of Sandra's Money Saving Meals on the food network and it was really good so i wanted to share
Top Review by joebyer99_6135337
I am so happy with these! They are delicious. A few changes that I made were: I substituted that last 1/4c of bisquick for 1/4c of instant oatmeal, just because I like it that way. It creates a great texture and adds some nutrition (nominal, but still). Also, I used yogurt instead of milk. To the people who have thought these were a little dry, both of those may be good suggestions to try for solving that. Mine are perfection and I ended up baking them a minute or two longer. So delicious.
- 2 1⁄2 cups Bisquick
- 1⁄4 cup sugar
- 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
- 1⁄2 teaspoon vanilla extract
Directions See How It's Made
- Preheat the oven to 400 degrees F.
- 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 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.