Scones:
Preheat oven to 400 F. With pastry knife or blender, combine bag of MIX and ¼ cup softened BUTTER. Add ½ cup WATER. Mix until well blended. Turn onto a well – floured surface and knead gently 2 – 3 times. Shape dough into a 12 inch circle. Cut into 8 pie shaped wedges, or cut into 3 inch circles. Place on a greased cookie sheet.
Lemon Glaze (optional):
Heat ¼ cup fresh LEMON JUICE, 1 Tbsp grated LEMON PEEL, and 1 Tsp BUTTER or MARGARINE together. Add 1 ½ cups POWDERED SUGAR and mix until smooth. Brush over warm scones with a pastry brush.
Serving Size:
16 wedges
Bleached Enriched Flour ( Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Blueberries, Partially Hydrogenated Soybean Oil, Buttermilk Powder, Baking Soda, Salt, Sodium Aluminum phosphate, Natural and Artificial Flavor.