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.
