Forget the rolling pin! These scones are easy and delicious. –Jeannie
- 2 ½ cups Bisquick
- ⅓ cup sugar
- 2 large eggs
- ½ cup milk
- ¼ cup unsalted butter, melted
- ½ cup frozen blueberries
For Lemon Glaze
- 2 cups powdered sugar
- ½ cup freshly squeezed lemon juice
- 1 tbs unsalted butter
- ½ tsp vanilla
- zest of one lemon
Preheat oven to 350º
Whisk together Bisquick and sugar in a medium bowl. In a smaller bowl whisk eggs, milk and butter; add to dry ingredients and combine until mixed well. Gently fold blueberries into the batter.
Drop by heaping spoonfuls onto a baking sheet covered with parchment. Bake 10-15 minutes.
Combine all lemon glaze ingredients in microwave safe bowl. Microwave 30 seconds, or until melted and smooth. Pour over warm scones.
The scones freeze well.