After making the scones and popping them in the oven, I had leftover blueberries, so I make a quick sauce. I just microwaved them in the oven with a heaping tablespoonful of sugar and a squeeze of lemon juice for about 4 minutes until the berries had popped. No need for a recipe. Berries and sugar are hard to mess up. ;)
The recipe for scones is from Taste of Home. I love their simple recipes! The only change I made to the recipe is the addition of some coarse sugar which I sprinkled on the scones before baking (after brushing with milk). I love the extra crunch that coarse sugar gives on top of muffins and scones.
4 cups all-purpose flour
6 tablespoons sugar
4-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons cold butter
3/4 cup plus 2 tablespoons milk, divided
1-1/2 cups fresh or frozen blueberries
2 Tbsp. coarse sugar
In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries. Divide the dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Place on greased baking sheets. Brush with remaining milk and sprinkle with coarse sugar. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.