Bisquick Blueberry-Lemon Scone

Jo Price Fugatt

2 cups Bisquick baking mix

¼ cup granulated sugar

1 cup fresh blueberries

1 Lemon- zested

⅛ cup lemon juice (about half a lemon)

¼ cup almond milk + 2 tbsp for brushing the tops

GLAZE

3 tbsp. confectioners sugar

1 tsp almond milk or lemon juice

tiny pinch of salt

Preheat oven on 375 degrees and line a large baking sheet with parchment paper. Add bisquick and sugar to a large bowl and stir, slowly add in ¼ cup almond milk while stirring with a fork.

Add blue berries the zest of 1 lemon and ⅛ cup of lemon juice.

Gently stir with a fork, it’s ok if some of the blue berries burst.

Use hands to squeeze dough together, it should hold together. If it seems too dry and don’t hold, add in 1 tsp of milk at a time. The dough should have some dry crumbs.

Transfer to a board or flat surface.

Gently form dough into a 6 x 6 inch circle.

Cut into 8 pieces.

Transfer to a baking sheet lined with parchment paper. Brush tops with almond milk. Bake for 20 to 22 minutes or until the tops are light brown.

Let scones cool for about 15 minutes before applying the glaze.

GLAZE - Combine confectioners sugar, milk or lemon juice, and salt, stir until it becomes thick. Drizzle over each scone.

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