Blueberry-White Chocolate Chunk Scones

• 3 cups flour
• 1/2 cup plus 2 Tbsp. sugar, divided
• 1 Tbsp. CALUMET Baking Powder
• 1/2 tsp. salt
• 3/4 cup cold unsalted butter, cut into pieces
• 3/4 cup plus 2 Tbsp. milk, divided
• 1 egg, beaten
• 1 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 1 cup blueberries Whole Foods 3 For $10.00 thru 02/09
• 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), chopped

1. Heat oven to 375F.
2. Mix flour, 1/2 cup sugar, baking powder and salt in large bowl.
3. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
4. Add 3/4 cup milk, egg and lemon zest; stir just until mixture forms dough.
5. Stir in blueberries and chopped chocolate.
6. Divide dough in half.
7. On lightly floured surface, pat each half into a round, 9 inches in diameter and 1-inch thick.
8. Cut each round into 8 wedges.
9. Place wedges on baking sheet.
10. Brush tops with remaining milk; sprinkle with remaining sugar.
11. Bake 25 min.
12. or until golden brown.
13. Serve warm or at room temperature.

flour, sugar, baking powder, salt, cold unsalted butter, milk, egg, lemon zest, blueberries, s white chocolate

Taken from www.kraftrecipes.com/recipes/blueberry-white-chocolate-chunk-scones-56640.aspx (may not work)