Blueberry Scones

Blueberry Scones

Ingredients:
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
blueberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d

Directions:
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Sift the flour, cream of tartar, baking soda and salt into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar, blueberries, and enough milk to mix to soft dough.
Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness.
Cut into 2-inch rounds and place on the prepared baking sheet.
Brush with milk to glaze.
Bake at 425 degrees F for 10 minutes.Enjoy with butter or jam and a cup of tea!