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Ingredients
- 3/4 cup blueberries - 2 2/3 cups + 1 tbl flour - 1/8 tsp cinnamon - 1/3 cup + 2 tbl sugar - 1 tbl baking powder - 1/2 tsp salt - 6 tbl butter
- diced & chilled in freezer 5-10 mins - 1 lg egg - 1/2 cup + 1 tbl milk
Method
- in sm bowl, toss blueberries c 1 tbl flour & cinnamon - set aside - in lg bowl, combine 2 2/3 cups flour, all but 1 tbl sugar, the baking powder & salt & mix well - cut the well-chilled butter into dry ingrs until mix resembles coarse meal - beat egg c 1/2 cup milk & combine mix c flour & butter mix - divide dough into 2 balls - lightly flour work surface & roll ea ball into 7" circle - sprinkle blueberries across 1 circle - top c 2nd circle & use your hands to mesh the circles together - pat or lightly roll the dough until circle is about 12" across - dont' crush berries - cut circle into 10 wedges - brush tops of scones c remaining milk - dust c remaining sugar & transfer to 1 or more ungreased baking sheets leaving 1 " btwn ea scone - bake 12 - 15 mins - cool on wire rack
