• Servings: 8-10
  • 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
  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. Bake 17 minutes or until golden. On wire rack, cool 2 minutes. Serve warm.