This is a light scone, kissed with the sweetness of two different sugars and accentuated with juicy blueberries. For marbled look, chop the berries in half

  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 1-¼ cups milk
  • ½ cup cold butter
  • 2 cups all purpose flour
  • ½ cup Parks Blueberries
  • 4 tablespoons brown sugar
  • 1 tablespoon sugar
  • 1 tablespoon baking powder

Line a cookie sheet with  parchment paper.

Put the lemon juice in a measuring cup, fill to 1 ¼ cuos with milk and set aside.

Blend together the flour, brown sugar, baking powder, salt and butter. Form a well in the center. Pour milk and mix together to form a sticky dough.

Fold in the blueberries. Scoop onto parchment, forming 16 scones. Dust with sugar. Allow the scones to rest in a cold place.

Preheat oven to 400 F. Bake for 12-15 minutes or until golden and a tester comes out clean

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