Blueberry-White Chocolate Chunk Scones

Ingredients

• 4 oz baker's chocolate white chopped (6 oz.)
• 1 cup blueberries 
• 1 Tbsp calumet baking powder 
• 1  eggs beaten
• 3 cups flour 
• 1 Tbsp lemon zest 
• 0.8 cup milk divided
• 0.5 tsp salt 
• 0.5 cup sugar divided
• 0.8 cup butter unsalted cold cut into pieces

Equipment

• bowl
• baking sheet
• oven
• blender

Directions

1. Heat oven to 375F.
2. Mix flour, 1/2 cup sugar, baking powder and salt in large bowl.
3. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
4. Add 3/4 cup milk, egg and lemon zest; stir just until mixture forms dough. Stir in blueberries and chopped chocolate.
5. Divide dough in half. On lightly floured surface, pat each half into a round, 9 inches in diameter and 1-inch thick.
6. Cut each round into 8 wedges.
7. Place wedges on baking sheet.
8. Brush tops with remaining milk; sprinkle with remaining sugar.
9. Bake 25 min. or until golden brown.
10. Serve warm or at room temperature.