Tea Scones

Makes 16 scones.

Agnes

Blueberry scones

Ingredients

2 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/2 tsp salt

1/3 cup raisins or fresh blueberries or other berries

6 tablespoons butter or margarine

1 egg, beaten

1/2 cup milk

1 slightly beaten egg for brushing

Instructions

Stir together flour, sugar, baking powder and salt in a medium size bowl. If using Add raisins add them now, if using fresh berries, gently add fresh berries after kneading dough. Cut in the butter, until mixture resembles coarse crumbs.  Add one beaten egg and milk, mixing until the dough forms a ball. Turn dough on a lightly floured surface and gently knead about 12 strokes. Gently add fresh fruit into dough. Cut dough in half. Roll or shape each half until it is 1/2 inch thick. Using a sharp knife, cut the dough into 8 wedges. Place the scones on ungreased baking sheet and brush with slightly beaten egg. Bake at 425 F for 12 minutes or until golden brown.

Blueberry scones ingredients