Blueberry Scones

Preheat oven to 425.

Stir together 2 teaspoons flour and 1 teaspoon cinnamon; lightly toss with blueberries. Set aside.

In a large bowl, sift together 1 3/4 cups flour, baking powder, sugar and salt.

Using a pastry blender, 2 knives or a food processor, cut in shortening until mixture resembles the size of small peas.

In measuring cup, beat 2 eggs with a fork. Add enough cream to make 2/3 cup liquid.

Lightly stir egg mixture and blueberries into flour mixture. Handle dough as little as possible.

Turn dough onto lightly floured surface and divide into 2 parts. Pat each part into a circle about 6 inches across and 3/4-inch thick. Cut into 6 wedges with a knife. With metal spatula, place wedges on a greased baking sheet and brush scones with milk. Sprinkle with cinnamon sugar, if desired.

Bake in preheated oven for 15 minutes or until lightly browned.