My family loves this recipe! If you are lucky enough to keep them around an extra day or two, they are delicious right out of the fridge. Also great warmed up in the microwave if you prefer, but I think I prefer them cold.

1/2 Cup butter softened

2 Cups flour

1/2 Cup sugar

2 Teaspoons baking powder

1/2 Cup of milk

1 egg

1 cup washed blueberries (frozen also works).

1/2 Teaspoon salt

Step One  Preheat oven to 425 degrees

Step Two  In a medium sized bowl, mix flour, sugar, baking powder, salt, & butter thoroughly. 

Step Three  Add the egg & milk until blended. Stir in fruit just until moistened.

Step Four  Need dough against bowl until dough starts sticking together. 

Step Five  Move the dough to a floured surface and form into about an 8 inch round circle.

Step Six  Cut dough into 8 wedges and place each wedge on a cookie sheet lined with parchment paper 2 inches apart.

Step Seven  Brush each wedge with ilk and sprinkle a little bit of sugar on each one.

Step Eight  Bake 14 to 16 minutes until golden brown.

Step Nine  Mix 1 ish tablespoons lemon juice with one cup of powdered sugar to make glaze. 

Step Ten  Brush scones with glaze.

Variations-Sprinkle sugar in the raw (or a course sugar) instead of using glaze. Use 1 tablespoon of milk, 1/2 teaspoon vanilla, 1 cup powdered sugar to make an alternative glaze flavor. Use blackberries, raspberries or dried cranberries instead of blueberries. 

Be careful. They disappear fast.