Blueberry Scones

By Vickie

This recipe is from a Taste of Home's Quick Cooking magazine. We love scones and I make them and freeze them often.

Ingredients

• 4 C all-purpose flour
• 6 TBS. sugar
• 4 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 C plus 2 TBS colt butter or margarine
• 2 eggs
• 3/4 C plus 2 TBS. milk, divided
• 1 1/2 C fresh or frozen blueberries

Preparation

Step 1

Combine flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 C milk; add to dry ingredients just until moistened. Turn onto lightly floured surface; gently knead in the blueberries.

Divide dough in half. Pat each portion into an 8 in. circle; cut each into 8 wedges. Place on greased baking sheet. Brush with remaining milk. Bake at 375 for 15-20 min. until tops are golden brown. Serve warm. Yield 16 scones.