These big, buttery scones are perfect for breakfast and extras freeze beautifully.

(Makes 1 dozen)

For the dry “scone mix”:

6 cups flour

2/3 cups sugar

2 tablespoons baking powder

2 teaspoons salt

12 ounces (3 sticks) cold butter, cut into 1-inch bits

For the egg mixture:

3 eggs

1 1/2 cups milk

And:

3 cups blueberries

For the glaze:

1 cup powdered sugar
2 tablespoons milk

1.) Put flour, sugar, baking powder and salt in the bowl of an upright mixer and whisk together. Add the butter and mix until uniformly crumbly. You will have 8 quarts of “scone mix.”

2.) In a separate bowl, whisk eggs then whisk in the milk. The egg mixture may be mixed ahead of time and held, refrigerated until just before baking time.

3.) When ready to bake, preheat oven to 400 and line baking sheets with parchment. Measure 2 quarts of the dry “scone mix” into a large mixing bowl. Add 1 ½ cups of the egg and milk mixture and 2 ½ cups of blueberries. Stir just until the mixture comes together to form crumbly dough. Turn the dough out onto a well-floured surface and knead it briefly until it holds together. Divide the ball of dough into two pieces and press each piece of dough into a disc about 8 inches in diameter.

4.) Cut each disk into six wedges. Arrange the wedges on lined baking sheets and bake 15 minutes. As soon as the scones come out of the oven, drizzle glaze over the surface. Serve scones warm.