Recipe from Jennifer Leger of Holloman Air Force Base, N.M.
- 4 cups all-purpose flour
- 6 tablespoons sugar
- 4-1/4 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 separate 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-in. circle. Cut each into eight wedges.
Place on greased baking sheets. Brush with remaining milk. Bake at 375 degrees for 15-20 minutes, or until tops are golden brown.
*Note: If using frozen blueberries, do not thaw before adding to batter.