Blueberry Scones

1. 1

   Preheat oven to 425.

2. 2

   Stir together 2 teaspoons flour and 1 teaspoon cinnamon; lightly toss with blueberries.

3. 3

   Set aside.

4. 4

   In a large bowl, sift together 1 3/4 cups flour, baking powder, sugar and salt.

5. 5

   Using a pastry blender, 2 knives or a food processor, cut in shortening until mixture resembles the size of small peas.

6. 6

   In measuring cup, beat 2 eggs with a fork.

7. 7

   Add enough cream to make 2/3 cup liquid.

8. 8

   Lightly stir egg mixture and blueberries into flour mixture.

9. 9

   Handle dough as little as possible.

10. 10

    Turn dough onto lightly floured surface and divide into 2 parts.

11. 11

    Pat each part into a circle about 6 inches across and 3/4-inch thick.

12. 12

    Cut into 6 wedges with a knife.

13. 13

    With metal spatula, place wedges on a greased baking sheet and brush scones with milk.

14. 14

    Sprinkle with cinnamon sugar, if desired.

15. 15

    Bake in preheated oven for 15 minutes or until lightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.