Blueberry Scones

2 cups all-purpose flour
6 T sugar, plus a little bit more
2 1/4 t baking powder
1/4 t salt
1/3 cup cold butter
1 egg
1/2 cup milk plus a little more
1 1/2 cups blueberries, fresh or frozen (do not thaw the berries before adding them in)

In a bowl combine the flour, sugar, baking powder and salt; cut in butter until mixture represents coarse crumbles. Add in 1/2 cup milk and egg and stir until dry mix is moistened. Turn onto a lightly floured surface, gently knead and then fold in blueberries.

Roll the dough out until it's about an 8 inch circle. Cut into 8 wedges, but do not pull apart. Brush with remaining milk and sprinkle with sugar. Bake at 375 for 15-20 minutes or until tops are golden brown.