In medium bowl, combine the baking mix, 2 tablespoons sugar and blueberries.
Pour milk into measuring cup. Add the eggs to the milk and beat with a fork
until well mixed. Stir liquid into baking mix until moistened (dough will be
Turn the dough onto a lightly floured work surface and pat into a 9-inch
round, about 1/2-inch thick. Brush the dough with the beaten egg, then sprinkle
with 2 tablespoons sugar. Cut the round into 12 wedges.
Place on ungreased cookie
sheet and bake for 10 to 12 minutes until golden.
Serve scones immediately with butter or cream and jam.