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These scones are fluffy and fragrant, slightly sweet with fresh bursts of blueberry and a hint of lemon. With the help of Bisquick, this recipe comes together in a snap.

Easy Blueberry Lemon Scones
Vegan

Makes 6-8 scones

Ingredients:

• 1 cup Bisquick mix
• 2 tbsp sugar (organic cane sugar, sucanat, coconut sugar, etc.)
• 1/2 tsp ground cinnamon
• 1 1/2 tbsp Earth Balance or other vegan margarine (chilled/not melted)
• 1/3 cup non-dairy milk of choice (almond, soy, rice, hemp or oat)
• 1/2 tsp pure vanilla extract
• 1 tsp lemon zest
• 3/4 cup fresh or frozen blueberries

Directions:

1. Preheat oven to 400°F.
2. Mix Bisquick, sugar and cinnamon together in a bowl.
3. Using a fork or pastry cutter, cut in the Earth Balance or margarine until the mixture is crumbly. There should be no large pieces of Earth Balance left.
4. Next, add the non-dairy milk, vanilla extract and lemon zest, stirring to combine. Add the blueberries and stir gently.
5. Drop large spoonfuls of the batter onto an ungreased baking sheet. Bake for 9-12 minutes, or until the scones are a light golden brown.
6. For extra sweetness, create a glaze by mixing 1 tsp lemon juice, 1 tbsp water and 1/4 cup vegan icing sugar together in a small bowl. Brush the scones with the glaze immediately after removing them from the oven.
7. Allow to cool slightly, then serve warm.