1/3 cup turbinado sugar, plus additional for garnish
1/4 cup Crisco® Baking Sticks All-Vegetable Shortening
2/3 cup milk
1 tbsp. fresh lemon juice
1 tsp. grated lemon peel
1 cup fresh blueberries
HEAT oven to 450°F. Line baking sheet with parchment paper. COMBINE flour and sugar in large bowl. Cut in shortening with pastry blender or fork until crumbs are the size of peas. Blend in milk, lemon juice and lemon peel just until dough leaves sides of bowl. Gently stir in blueberries. DROP dough by rounded tablespoonfuls onto prepared baking sheet. Sprinkle with sugar. Bake 8 to 10 minutes or until golden brown. Cool 2 minutes. Serve warm.