3 c. buttermilk baking mix
1 c. fresh or frozen blueberries
2 tbsp. sugar
1/4 c. milk
2 eggs, beaten
Heat oven to 400 degrees. In medium bowl combine the baking mix, blueberries and 2 tablespoons sugar. Pour milk into 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 beaten eggs, then sprinkle with 2 tablespoons sugar.
Cut the round into 12 wedges. Place on ungreased cookie sheet and bake for 10 to 12 minutes until golden. Serve scones immediately with butter or jam and cream. Makes 12 scones.
