Blueberry Scones

Last week I had a craving for something baked. I had blueberries in the fridge and since I was planning on freezing some I decided to look for something to make with the rest. I love muffins but that wasn't doing it for me and then my brain went"scones" and that was all it took. I jumped online and googled blueberry scones and up popped dozens of recipes. Opting for something on the easy and quick side I found this particular recipe at cooks.com. It is super easy and only requires 5 ingredients, one of which is Bisquick. I happen to have the low fat version so my scones were a little more healthy. I also used 1% milk and didn't notice any problems. The second time I made this recipe I coated the blueberries with the sugar before adding them and they were much sweeter. For those who count weight watchers points my version is 4 points per scone if you cut the dough into 8 wedges, 3 if you go for 10 or 12 wedges like the recipes says to do.

BLUEBERRY SCONES

3 C Bisquick
2 tbsp sugar
1 C fresh or frozen blueberries
1/4 C milk
2 eggs

FOR GLAZE
1 egg well beaten
2 tbsp sugar

Preheat oven to 400 degrees. In medium bowl combine the baking mix, 2 tablespoons sugar and blueberries. Pour milk in measuring cup. Add the eggs to the milk and beat with a fork until well mixed. Stir liquid into baking mix until moistened. (dough will be very crumbly)

Turn the dough onto a lightly floured work surface and pat into a 9 inch round, about 1/2 inch thick. Brush the dough with the beaten egg then sprinkle with 2 tablespoons sugar. Cut the round into 12 wedges. Place on ungreased cookie sheet and bake for 10 to 12 minutes until golden. Serve immediately with butter or jam.