Blueberry Lemon Scones - cooking recipe

Ingredients

3 cups flour
1/2 cup sugar
1 lemon, zest of (grated peel)
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter
1 egg
1 lemon, juice of
milk
1 cup dried blueberries

Preparation

Turn your oven on to 375 degrees.
Combine the dry ingredients in a bowl.
Slice in the cold butter and blend with a pastry blender till the mixture is like a coarse meal texture. (You may use two knives and \"cut\" the butter in by slicing in an \"X\" pattern if you don't have a pastry blender.).
Pour the squeezed lemon juice in a measuring cup.
Crack the egg in the measuring cup with the lemon juice.
Pour in enough milk into the SAME measuring cup until you have about 1 cup of liquid total.
Gently mix the wet and dry ingredients.
Mix in the blueberries.
Knead the dough on floured board 4 to 5 times and pat out to about 1\" thick.
Cut with cookie cutter or slice into triangles and place on greased cookie sheet.
Bake for 12-15 minutes or until done.
*You may sprinkle sliced almonds on before baking*.