BLUEBERRY SCONES

3 C flour

1 C white sugar

2 tsp. baking powder

¾ C butter

1 C blueberries

1 egg

Milk

Combine the dry ingredients and cut the butter in with a pastry blender until the mixture resembles coarse crumbs. Fold in the blueberries.  Break the egg into a measuring cup and beat and then fill to the 1 cup mark with milk.  Add to the dry ingredients and mix only until combined.  Roll out on a floured surface and cut in wedges.  Bake at 375°F for 15 – 20 minutes.