However you pronounce them...

scones are tasty. According to one London student's survey, when 66% of people say 'scone' it rhymes with con. For the rest of us it rhymes with cone. No matter. Both pronunciations are acceptable.

These blueberry scones turned out great but probably would have been better if I had used whole milk instead of skim. Also, gently kneading in fresh blueberries isn't as easy as it sounds. Next time, I'll freeze them for a bit to toughen them up because mine were smashing all over. And be sure to use good butter.

Blueberry Scones
4 c all-purpose flour
6 T sugar
4 1/2 t baking powder
1/2 t salt
1/2 c plus 2 T cold butter
2 eggs
3/4 c cold milk
1 1/2 c fresh blueberries

Combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In separate bowl, whisk eggs and milk. Add to well in dry ingredients and mix until just moistened. Turn onto a lightly floured surface; gently knead in blueberries.

Divide dough in half and pat each portion into an 8-inch circle. Cut each into 8 wedges. Place on greased baking sheet. Brush with milk. Bake at 375 for 15-20 minutes or until tops are golden brown. Serve warm. Yield: 16 scones