Add the blueberries; stir carefully so you don't pop any.
Make a well in the center of the mixture and add the milk; stir just to incorporate (be careful not to over-stir!)
Turn dough out onto well-floured surface and flatten carefully using well-floured hands, until about 1/2 inch thick.
Cut the dough into small triangles, circles, squares, or any shape you desire.
Place on parchment covered baking sheet at least an inch apart.
Brush the tops of each scone with milk and sprinkle with turbinado sugar.
Bake at 400 degrees F for approximately 15 minutes, until golden brown.
Freezer directions: these can be frozen in an airtight container or plastic bag for up to 6 months. To thaw, microwave for 20-30 seconds.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.