Scones were first made in the open fireplace or stove in the rural kitchens of England and Wales. They were usually baked in a cast iron griddle or pan over an opened fire.

The early settlers brought the recipe with them to the New World. A richer version of the biscuit, scones were enjoyed at afternoon tea. This fine bread of England and Wales can be enjoyed for breakfast, brunch, or afternoon tea.

The early settlers, in all probability, shared their scone secret with the Indians who had their own way of making a stable bread.

Scone are most versatile and delicious.

2 tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
3/4 c. butter
1 lg. egg
1 1/2 c. half & half
1 1/2 c. blueberries
1 tbsp. sugar

Heat oven to 425 degrees. Grease large baking sheet. In large bowl, combine dry ingredients. Blend in butter with pastry blender until pastry is coarse and crumbly. Separate egg. Place egg whites in cup. Beat egg yolks with fork. Stir in half & half. Add mixture to dry ingredients and mix until mixture forms a soft dough.

Turn dough unto lightly floured surface and knead gently 5 or 6 times. Gently knead blueberries. Divide dough in half. Roll each half of dough into 7 inch circle. Cut into 4 wedges each. Place scones 1 inch apart on greased baking sheet. Pierce with tines of fork. Brush with reserved egg white. Sprinkle with 1 tablespoon sugar. Bake 15-18 minutes or until golden brown.