Scones for Breakfast

Blueberry scones! Sitting here at the computer this morning I thought, "Mmm. Scones would be good for breakfast. Too bad there's nobody here to make me some. Oh, and they would be so good with that lemon curd that's been sitting unopened in the cupboard forever!" So, I googled "super easy blueberry scone recipe" and found this recipe from Taste of Home.

Blueberry Scones

4 cups all-purpose flour
6 tablespoons sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons cold butter
2 eggs
3/4 cup plus 2 tablespoons milk, divided
1 1/2 cups fresh or frozen blueberries

In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs.  In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened.  Turn onto a lightly floured surface; gently knead in the blueberries.

Divide the dough in half.  Pat each portion into an 8-inch circle; cut each into eight wedges.  Place on greased baking sheets.  Brush with remaining milk.  Bake at 375 for 15-20 minutes or until tops are golden brown.  Serve warm.  Yield:  16 scones.

Nutrition Facts:  1 serving (1 each) equals 220 calories, 9 g fat (5 g saturated fat), 48 mg cholesterol, 274 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein.