Apr 22

Blueberry Scones for Easter Morning

I’m still working on Easter posts! AND I’ll let it be known that I’m waiting for Eric to write the big laundry room/bathroom reveal post. He’ll give much better details, so I’ll pressure him to get it done soon to share with everyone! In Rinehart fashion, we are working on more exciting projects as we speak, so I’ll be sharing those soon.

These here are delicious blueberry scones that I whipped up on Easter morning. They took about 5 minutes to prepare and were a hit at our house on Easter morning! That’s definitely not the last time I’ll be making them. I saw this recipe on Sandra Lee’s food network show. It looked simple so I gave it a shot. Here is the recipe.


  • 2 1/2 cups baking mix, see recipe or Bisquick
  • 1/4 cup sugar
  • 1/2 stick (1/4 cup) unsalted butter
  • 2 large eggs
  • 1/4 cup milk
  • 1/2 cup frozen blueberries
  • All-purpose flour, for work surface
  • 1 cup confectioners’ sugar
  • Lemon juice
  • 1/2 teaspoon vanilla extract


Preheat the oven to 400 degrees F.

Scones: Whisk together the baking mix and sugar in a large bowl. 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. 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. 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. 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 warm scones. Transfer to a serving platter and serve.

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