Preheat oven to 400° F.
In medium bowl, combine the baking mix, 2 Tbsp sugar and blueberries. Pour milk in measuring cup. Add the eggs to the milk and beat with a fork until well mixed. Stir liquid into baking mix until moistened (dough will be crumbly). Turn the dough onto a lightly floured work surface and pat into a 9-inch round, about 1/2-inch thick.
Brush the dough with the beaten egg, then sprinkle with 2 Tbsp sugar. Cut the round into 12 wedges. Place on ungreased cookie sheet and bake 10 to 12 minutes until golden.
Serve scones immediately with butter or cream and jam.Servings: 12 scones