Blueberry White Chocolate Chunk Scones

3 cups flour 1/4 cup plus 2 tbsps Sugar in the Raw divided 1 tbsp baking pwder 1/2 tsp salt 3/4 cup cold unsalted butter cut into small pieces 3/4 cups plus 2 tbsp milk divided 1 egg beaten 1 tbsp lemon zest 1 cup blueberries 6 squares white chocolate chopped

Oven 375 Mix flour, 1/4 cup sugar, baking powder and salt. Cut butter into flour mixture until resembles coarse crumbs. Add 3/4 cup milk, egg and zest, stir just until mixture forms dough. Stir in blueberries and chocolate Divide dough in half. On lightly floured surface, pat each half into 7" rounds. Cut each into 8 wedges. Place on baking sheet. Brush with remaining milk and sprinkle with remaining sugar. Bake 25 minutes or until golden brown

I think these are best made with fresh blueberries. I tried frozen and they were a little moist. I use the basic recipe, cut back a little on the sugar and use cranberries and more lemon zest. I don't think the sugar on the top is required. Made these when the Aussies were here and they liked them.