Foodie Friday: Blueberry Scones with Lemon Glaze

photo 9“Where’d you buy these scones?”

I had about five people ask me that at the Countries of the World Party last weekend. And that’s of a group of only 15, so it was pretty significant. Now, they could have been asking because they have zero confidence in my cooking skills. That’s warranted. But I’m pretty sure we can all agree on one thing: coffee shop scones suck.

photo 7They’re normally stale and flavorless. At the least ones I’ve had, which granted, aren’t a ton because I don’t drink coffee and thus don’t hang out much in said coffee shops.

But what I’m trying to get at here is that scones are incredibly easy to make, so stop settling for those chalky pucks at Starbucks! I’ll walk you through it:

photo 3Ingredients:
(Makes 8 scones, adapted from Sandra Lee’s recipe)

2 1/2 cups Bisquick or baking mix
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’/powdered sugar
1 lemon
1 teaspoon vanilla extract

Preheat the oven to 400 degrees.

Whisk together the baking mix and sugar in a large bowl. Slice up the butter, and mix it in with your hands until the butter is roughly the size of peas. In a small bowl, beat together the eggs and milk. Pour the wet ingredients into the dry ingredients, and combine just until blended. Do not over mix.

Then, gently fold in the blueberries. (Tip: Leave your blueberries in the freezer until right before you’re going to mix them in because otherwise your batter will turn blue!) Don’t like blueberries? Feel free to sub in the berry of your choice.

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, about 15 minutes. Let the scones cool at least five minutes before glazing; otherwise, the glaze will melt off.

photo 5For the glaze, squeeze the juice of half a lemon into a bowl (make sure to remove any seeds). Add confectioners’ sugar and vanilla, and whisk together until smooth. If your glaze is still too thick, add a little more vanilla and lemon juice. Pour evenly (I put the glaze in a Ziplock bag and cut the tip off to create a poor man’s piping bag) over scones. Enjoy!photo 7
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