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2 1/2 cups fresh or frozen blueberries, thawed
2 1/4 cups biscuit mix
2/3 cup milk
2 tbsp sugar
1 tsp ground cinnamon
1/2 cup apricot jam

Heat oven to 450 F. Reserve 1/2 cup blueberries for garnish.

In a large bowl, combine baking mix, milk, sugar, cinnamon and remaining 2 cups blueberries. Stir just until soft dough forms. Turn dough onto surface dusted with biscuit mix; knead five times.

Roll 1/2-inch thick; cut dough with a three-inch cookie cutter.

Bake until golden brown, eight to 10 minutes.

To serve: Slice scones horizontally in halves; spread apricot preserves on bottom halves; cover with tops. Serve with reserved blueberries and whipped cream, if desired.

(Any unfilled scones may be frozen for later use.)

Nutritional information per portion:
247 calories
45 g carbohydrate
6 g fat
2 g fibre
3 mg vitamin C

~ Recipe courtesy of B.C. Blueberries