Blueberry Scones
Instructions:
- 3 cups buttermilk baking mix
- 2 tablespoons granulated sugar
- 1 cup fresh or frozen blueberries
- 1/4 cup milk
- 2 eggs
- Glaze
- 1 egg, well beaten
- 2 tablespoons granulated sugar
- Preheat oven to 400 degrees F.
- In medium bowl, combine the baking mix, 2 tablespoons sugar and blueberries.
- Pour milk in measuring cup.
- Add the eggs to the milk and beat with a fork until well mixed.
- Stir liquid into baking mix until moistened (dough will be crumbly).
- Turn the dough onto a lightly floured work surface and pat into a 9-inch round, about 1/2-inch thick.
- Brush the dough with the beaten egg, then sprinkle with 2 tablespoons sugar. Cut the round into 12 wedges.
- Place on ungreased cookie sheet and bake 10 to 12 minutes until golden.
- Serve scones immediately with butter or cream and jam.
- Makes 12 scones.