Recipe

1. Preheat oven to 375 F. Lightly grease a baking sheet. Measure out the milk in a large measuring cup and add the vinegar to it. Stir and set aside to curdle.Combine the flour, baking powder, salt and sugar in a large mixing bowl. Add the shortening in small clumps, then use your fingers or a pastry cutter to cut it into the flour until the dough texture becomes pebble like.Create a well in the centre and add the milk mixture, oil and vanilla. Mix with a wooden spoon until about half of the flour is incorporated. Add the blueberries and mix again until all the ingredients are just moistened, taking care not to over mix. A couple of dry-looking spots are fine.Spray a 1/4 cup measuring cup with cooking spray and use the cup to scoop the scones onto the baking sheet. Dust the tops of the scones with a little bit of sure, then bake for 18-20 minutes, until the tops are lightly browned and firm to the touch. Transfer the scones to a cooling rack to cool, or eat them while they're still warm and toasty.