Blueberry Scones

• 1 cup fresh blueberries, rinsed and drained
• 2 teaspoons flour
• 1 teaspoon ground cinnamon
• 1 34 cups flour
• 3 teaspoons baking powder
• 14 cup sugar
• 12 teaspoon salt
• 13 cup vegetable shortening
• 2 large eggs
• 13 cup heavy cream
• 2 tablespoons milk
• cinnamon sugar (optional)

1. Preheat oven to 425.
2. Stir together 2 teaspoons flour and 1 teaspoon cinnamon; lightly toss with blueberries.
3. Set aside.
4. In a large bowl, sift together 1 3/4 cups flour, baking powder, sugar and salt.
5. Using a pastry blender, 2 knives or a food processor, cut in shortening until mixture resembles the size of small peas.
6. In measuring cup, beat 2 eggs with a fork.
7. Add enough cream to make 2/3 cup liquid.
8. Lightly stir egg mixture and blueberries into flour mixture.
9. Handle dough as little as possible.
10. Turn dough onto lightly floured surface and divide into 2 parts.
11. Pat each part into a circle about 6 inches across and 3/4-inch thick.
12. Cut into 6 wedges with a knife.
13. With metal spatula, place wedges on a greased baking sheet and brush scones with milk.
14. Sprinkle with cinnamon sugar, if desired.
15. Bake in preheated oven for 15 minutes or until lightly browned.

fresh blueberries, flour, ground cinnamon, flour, baking powder, sugar, salt, vegetable shortening, eggs, heavy cream, milk, cinnamon sugar

Taken from www.food.com/recipe/blueberry-scones-256790 (may not work)