Fresh Apricot Blueberry Drop Scones

Preheat oven to 400 degrees F.

Mix together all of the dry ingredients (flour through sugar on the above list). Cut in the butter with a pastry cutter. Toss in the fruit and gently coat it with the flour mixture. Then add the remaining ingredients and mix to form a dough. Start with less milk and gradually add more if dough is too dry. Spoon scoops of the dough mixture onto a pizza stone, or parchment paper lined baking sheet; they can be snug since they don’t expand too much in the oven. Sprinkle with cinnamon and sugar. Bake in preheated oven for 12-15 minutes. Devour while still warm.