Blueberry Scones

For a different taste, substitute an equal amount of other berries or fruits for the blueberries.

1 cup (250 ml) all-purpose flour
3 tablespoons (45 ml) sugar
1½ teaspoons (8 ml) baking powder
½ teaspoon (3 ml) salt
1 teaspoon (5 ml) grated lemon
2 tablespoons (30 ml) margarine
1 egg
3 tablespoons (45 ml) skim milk
½ cup (125 ml) blueberries, washed and dried

Preheat the oven to 200° C. In a mixing bowl, combine the flour, sugar, baking powder, salt, and lemon. Add the margarine and blend with a fork until mixture looks like rough crumbs. In a separate bowl, combine the egg and milk. Add to the dry ingredients and mix thoroughly. Gently fold in the blueberries and stir well, until the dough comes cleanly off the sides of the bowl. On a floured surface, knead the dough until it sticks together well. Add more flour if it's too sticky and clings to your hands. Form the dough into six balls. Place them on a greased cookie sheet, and flatten each to about ½-inch thickness. Bake for 12 minutes, until light brown on top. Allow to cool before eating and serve.