Large berries and brown sugar make these rich scones perfect for a brunch or tea.
2 cups flour
2 tbs. sugar
2-1/2 tbs. baking powder
1/8 tsp. salt
3/4 cup butter, melted
2 eggs, beaten
1/4 cup milk
2/3 cup blueberries
Preheat oven to 350 degrees F. Combine flour, sugar, baking powder and salt in a large bowl and mix well.
In a small bowl, stir together butter, eggs and milk. Pour into flour mixture, and mix until ingredients bind together. Stir in blueberries.
Turn dough out on a floured surface. Pat out dough to a nine-inch circle and cut into eight wedges. Transfer with a spatula to a greased cookie sheet. Bake for 20 minutes or until golden. Makes eight servings.