Categories: breakfast
Ingredients
- 3 3/4 C flour
- 3/4 C sugar
- 1 T plus 1 t. baking powder
- 1 t. salt
- 1/3 C shortening
- 2 T butter, cold
- 1 C blueberries
- 3/4 C milk
- 2 eggs
Directions
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In a large bowl combine the flour, sugar, baking powder, and salt. Cut in the shortening and butter using a pastry blender or 2 knives until the mixture resembles course meal. Add blueberries and toss lightly to distribute.
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In a separate bowl, using a fork, beat together the milk and eggs until well blended. Using a large spoon, gently stir the egg mixture into the flour mixture.
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With floured hands, gather the dough up and place on a floured surface. Sprinkle the top lightly with additional flour and pat the dough out to a thickness of about 1/2 inch.
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Using a 2 1/2-inch fluted or rounded cutter, cut the scones out (dipping the cutter in flour before and after each one) and place them on a lightly greased baking sheet. Gather up the scraps and cut additional scones until all the dough is used. Sprinkle the tops of the scones with granulated sugar and bake for at 425 degrees. Do not overbake or the scones will be dry.