• Cooking Time:
  • Servings: 8-10
  • Preparation Time:



  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 6 Tbsp. Shedd's Spread Country Crock® Spread - stick
  • 1/2 cup dried or fresh blueberries
  • 3/4 to 7/8 cup milk
  • 1 egg, slightly beaten OR 2 Tbsp. whipping or heavy cream


  • Preheat oven to 400°.
  • In medium bowl, combine flour, sugar, baking powder and salt. With pastry blender or two knives, cut in Shedd's Spread Country Crock® Spread until mixture is size of small peas. Stir in blueberries. With fork, gently stir in milk just until mixture holds together.
  • On lightly floured board, with floured hands, lightly press into 8- or 9-inch circle, about 3/4 inch thick. With floured knife, cut dough in half crosswise, then cut each half into 4 or 5 wedges. On cookie sheet, arrange wedges. Brush tops with egg and, if desired, sprinkle with additional 1 tablespoon sugar.
  • Bake 17 minutes or until golden. On wire rack, cool 2 minutes. Serve warm.

Categories: Breakfast 
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