Serves: 8
Total Calories: 316
1. Heat oven to 400°.
2. Measure dry ingredients into mixing bowl and mix well.
3. Add butter and mix on low speed until mixture resembles coarse crumbs.
4. Pour in milk and mix together just until flour is mixed in.
5. Fold blueberries carefully into batter. (I like smaller pieces so if they are big berries, cut them in smaller pieces. If using frozen blueberries, seal in freezer bag and smash with a hammer to make smaller pieces.
6. Place dough on floured surface and form into a square about 8 inches long and 1 inch thick. Cut into 4 smaller squares. Cut squares in half, forming 8 triangles.
7. Place on ungreased cooking sheet. Brush tops with a little milk or cream.
8. Bake 15 to 20 minutes until lightly browned.
9. Pour powdered sugar in mixing bowl. Add lemon juice and zest. Stir in enough milk until desired consistency.
10. Drizzle over scones.
This Glazed Blueberry Scones recipe is from the What's For Breakfast Cookbook. Download this Cookbook today.
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