Servings: 16 scones.
4 cups all-purpose flour 6 tablespoons sugar 4-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup plus 2 tablespoons cold butter 2 large eggs, room temperature 3/4 cup plus 2 tablespoons whole milk, divided 1-1/2 cups fresh or frozen blueberries
