Makes: 8 scones
2 1⁄2 cups all-purpose pancake and baking mix
1⁄4 cup sugar
4 tablespoons (1⁄2 stick) unsalted butter
2 large eggs
1⁄4 cup milk
1⁄2 cup fresh or frozen blueberries
Flour, for dusting
1 cup powdered sugar
Juice of 1 lemon
1⁄2 teaspoon vanilla extract
Preheat oven to 400°F.
In a large bowl, whisk together baking mix and sugar. Mix in butter with your hands or a pastry blender until the size of peas. In small bowl, beat eggs well with milk. Pour wet ingredients into dry and mix just until blended. Fold in blueberries.
Turn the dough out onto a floured surface and pat into a 3⁄4-inch thick square. Cut into 4 squares and each square into 2 triangles. Place scones on a baking sheet and bake until golden brown (15 minutes). Transfer to a wire rack and cool before glazing.
In a small bowl, whisk together powdered sugar, lemon juice, and vanilla until smooth. Pour evenly over the still-warm scones.