www.BlueHarvestFarms.com

985-809-9967 • HWY 21 • Covington

Blueberry Scones
From Peggy Stanford

2 cups self-rising flour
1 tablespoon sugar
Pinch salt
1/3 cup butter, cut into small pieces
1/2 cup firm fresh blueberries
1 egg
1/4 cup whole milk

Stir together the flour, sugar, and salt. Rub in the butter with your fingers until the mixture resembles small crumbs Add the egg.

Save 1 tablespoon of the milk for brushing on surface, and add the rest to the mixture. Mix together to form soft dough. Carefully stir in the blueberries.

Roll out dough on a lightly floured surface to a thickness of 3/4 inch. Cut into triangles.

Place triangles on a lightly greased baking sheet. Brush with the reserved 1 tablespoon milk. Bake at 425 degrees for 10 to 12 minutes. Makes 8.