Blueberry Scones

Preheat oven to 350°. Mix dry ingredients together. Cut chilled butter into cubes. Cut butter into flour mixture until the mixture has pea-sized pieces. You can use two forks for this or a pastry cutter. Add the wet ingredients and blend lightly until just combined (it should still be lumpy). Lightly mix in blueberries until a ball forms. Turn dough out onto a floured surface and pat into an 8″ or 9″ round about 1″ thick. Cut into 8 triangles. Place triangles on an ungreased cookie sheet about 1″ apart. Brush tops with half-and-half and sprinkle with coarse sugar if you’d like. Bake for about 15 minutes or until scones are light brown on top. You can make mini scones by making 2 smaller rounds and cutting those into 8 triangles. Note that the baking time will be a little shorter.