Blueberry Scones

1/2c 2% reduced-fat milk
1/4c sugar or Splenda
2 tsp grated lemon rind
1 tsp vanilla extract
1 lg egg, or 1/4c egg substitute
2 c flour (half and half whole wheat, and Better for Bread)
1 tbsp baking powder
1/2tsp salt
3 tbsp chilled butter, cut into small pieces
1 c blueberries
Cooking spray
1 lg egg white, lightly beaten
2 tbsp brown sugar

Preheat oven to 375°. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries. Add milk mixture, stirring just until moist (dough will be sticky). Turn dough out onto a floured surface; pat dough into an 8-inch circle. Cut dough into 10 wedges, and place the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle evenly with 2 tablespoons sugar. Bake scones at 375° for 18 minutes or until golden. Serve warm. Make these scones a day or two ahead, and store in an airtight container. Resist the temptation to knead the dough; doing so would break apart the tender blueberries.