Blueberry White Chocolate Scones

One of my most favorite things to treat myself to with my afternoon tea or coffee is a delicious scone. I frequently buy one at one of my local bakeries, but none of them offer this combination of blueberries and white chocolate.
These turned out delicious! Exactly what I was craving today. These are a play on my Fast and Easy Scones for the Weekend which continues to be one of the most popular recipes on my blog. And it really is true that it takes only 30-35 minutes from you start mixing the ingredients until you have fresh scones on the table. Fast, easy, and delicious!

Blueberry White Chocolate Scones
1/3 cup (about 3 ounces) dried blueberries
2 tablespoons water
3 cups low-fat baking mix (such as Bisquick)
1/4 cup sugar (and a little extra for dusting)
1/2 teaspoon ground cinnamon
2 tablespoons butter, chilled and cut into small pieces
2/3 cup fat-free half-and half
3 tablespoons white chocolate chips

1 large egg, separated
1 tablespoon fat-free half-and half

Glaze (optional):
1/2 cup powdered sugar
1-2 teaspoons milk

A pastry blender makes cutting in the butter a little easier.

It is important not to over mix.

Preheat oven to 400 degrees.
Combine blueberries and water in a microwave safe bowl. Microwave on high for 45 seconds, stirring every 15 seconds. Cool 10 minutes(do not drain).

Combine baking mix, sugar and cinnamon in a large bowl. Cut in butter with 2 knives (or pastry blender) until mixture resembles coarse meal. Add blueberries, 2/3 cups half-and-half,  white chips and egg white: stir until just moist. Drop dough by 1/4 cupfuls onto a foil-lined baking sheet; place pan in freezer 5 minutes.
Combine egg yolk and 1 tablespoon half-and-half; brush over tops and sprinkle with sugar.
Bake at 400˚ for 10-12 minutes or until golden. Cool on a rack.

Combine powdered sugar and milk; drizzle over scones.

Makes about 12