Rustic Blueberry Scones

Day 22 in isolation, and I made these yesterday. By request, here is the recipe:

2 1/4 c. Baking mix. (I used Bisquik, but you could also use 2 c. flour mixed with 2 teaspoons baking powder and 2 teaspoons salt, cut with 1/2 stick cold butter

2 T. Sugar

1 c. Fresh or frozen blueberries.

2/3 c. Cold milk

Stir the sugar and baking mix together, then add the blueberries and toss to coat. Add the milk all at once and mix gently until it just comes together. Dough will be sticky. Turn out onto a lightly greased baking sheet and pat into a rough square about 3/4 inch deep. Using a sharp knife or pizza cutter, cut the dough into eight wedges. Separate them on the same pan so that the wedges are at least an inch apart.

Bake at 425 degrees for about 15 minutes, or until golden. Serve warm with butter.

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