Last week there was a great sale on blueberries. Everything I made had them scattered on top or mixed right in. We were almost getting sick of them, almost. I realized that I hadn't made scones in years, and with everything on hand they were begging to be baked. The recipe is from an ancient copy of Five Roses Flour Cookbook. There is not printed variation using blueberries, so I had to wing it.
2 cups all purpose flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/4 cup vegetable shortening
1/2 milk or light cream (I used milk)
1 cup blueberries
grate rind of a lemon
Preheat overn to 450 F.
Combine flour, sugar, baking powder, lemon rind and salt. Cut in shortening with pastry blender until mixture is the consistency of coarse cornmeal. Set aside. Reserve a little of the egg whites, beat remaining eggs until light; stir in milk. Make a well in the centre of the dry ingredients and add liquid all at once, stirring with a fork vigorously until it comes freely from the side of the bowl. Gently stir in blueberries. Pat dough into a circle 3/4 inch thick on an ungreased baking pan. Cut into 8 triangular wedges, but leave in place. Brush top with egg white and sprinkle liberally with sugar.
Bake in hot oven for 12 to 15 minutes.
Let cool a bit and eat while warm. Wonderful spread with butter.