Mini Blueberry Buttermilk Biscuit Scones

Bursting with fresh blueberries, sweet meets tart in these easy and delicious mini scones.

Directions

1. Toss blueberries in flour until coated. Remove from flour and evenly spread out blueberries on a flat tray. Place in the freezer and leave for at least 1 hour.
2. Preheat oven to 350°F.
3. On a floured surface, knead biscuits together into a ball.
4. Flatten and roll out the dough ball with a rolling pin to a 10” diameter.
5. Remove blueberries from the freezer and press them firmly, at random, into the dough.
6. Cut dough into 8 pie slice-shaped scones.
7. Brush each scone with egg wash and top with granulated sugar.
8. Place on a parchment lined baking pan sprayed with pan release.
9. Bake 15-20 minutes, or until lightly browned.
10. Let scones cool completely before glazing.
11. In a large glass bowl, mix all glaze ingredients until smooth. Using a spoon, drizzle over cooled scones. Let sit for 30 minutes, so the glaze can harden.
12. Serve & Enjoy!