Good Morning America Recipes

Blueberry Scones with Lemon Glaze

Money-Saving Meals for Spring Fling

Blueberry Scones
Difficulty: Easy
Cook Time: min


  • 2 1/2 cups baking mix
  • 1/4 cup sugar
  • 1/2 stick unsalted butter (1/4 cup)
  • 2 large eggs
  • 1/4 cup milk
  • 1/2 cup frozen blueberries
  • Flour for dusting
  • 1 cup confectioners' sugar
  • Juice of 1 lemon
  • 1/2 teaspoon vanilla
  • Cooking Directions

    Heat the oven to 400 degrees F.

    For the scones: Whisk together the baking mix and sugar. 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. Pour the wet ingredients into the dry ingredients and mix just until 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 and cut each square into 2 triangles. Place the scones onto an ungreased baking sheet and bake until golden brown, about 15 minutes or so. Remove to a wire rack and let cool a bit before glazing.

    For the glaze: Whisk together the confectioners' sugar, lemon juice, and vanilla until smooth. Pour evenly over the still warm scones.

    -Food styled by Karen Pickus.

    Recipe Summary

    Main Ingredients: blueberries, vanilla, baking mix

    Course: Party Platter, Brunch, Lunch, Snack, Side Dish, Breakfast

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