Blueberry Scones with Lemon Glaze

Ingredients

• 2.5 cups baking mix 
• 0.5 cup blueberries frozen
• 1 cup confectioners' sugar 
• 2 large eggs 
• 4 servings lemon juice from chicken cutlet recipe 
• 0.3 cup milk 
• 0.3 cup sugar 
• 0.3 cup butter unsalted
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• whisk
• wire rack
• blender

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 400 degrees F.
3. Whisk together the baking mix and sugar in a large bowl.
4. 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.
5. 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.
6. 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.
7. Remove to a wire rack and let cool a bit before glazing.
8. Whisk together the confectioners' sugar, lemon juice, and vanilla until smooth.
9. Pour evenly over the warm scones.
10. Transfer to a serving platter and serve.