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Add zest of one orange or lemon
Add 1/4 -1/2 tsp. cinnamon
Measure dry ingredients into food processor bowl. Pulse until thoroughly combined. Cut butter into pats and add to food processor and blend to a course meal.
Beat egg in a small bowl; add milk and mix well. Pour egg mixture into food processor along with zest, if desired. Pulse until a ball of dough forms. Do not over mix.
Place dough on a lightly floured surface and knead while adding dried blueberries. Pat out to a 9x9 inch square. Cut into 3x3 inch squares. Cut each square diagonally. Dough should be about 1/2 inch thick.
(At this point you can cover and refrigerate over night and have hot scones for breakfast. You may need to bake a few more minutes.)
Place on a cookie sheet and bake for 10-12 minutes at 400° F until lightly brown around the edges.
Compliments of Valley View Blueberry Farm
