Blueberry Scones

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Title: Blueberry Scones
Categories: Breads
Yield: 16 servings


3/4 c Blueberries; dried 1 3/4 c Flour; sifted 2 1/4 ts Baking
powder 1 tb Sugar; plus a little more 1/2 ts Salt 1/4 c Butter 2 Eggs
1/3 c Cream

Place blueberries in a bowl with enough hot water to cover. Soak for
about 5 minutes. Preheat oven to 450 F.

Drain blueberries. Mix together flour, baking powder, 1 Tbsp sugar
and salt in a bowl. Cut in butter, using a pastry blender or two
knives. Stir in blueberries.

In a separate bowl, beat eggs. Reserve 2 Tbsp and add remaining eggs
to dry ingredients. Pour in cream. Combine with a few swift
strokes. Place on a slightly floured board and pat or roll to a
thickness of 3/4 inch. Cut with a knife into diamond shapes or into
2-inch rounds. Brush with reserved egg and sprinkle with sugar. Bake
for 15 minutes. --- Contra Costa Times newspaper per Shelley Rodgers
From: pickell@cyberspc.Mb.Ca (S.Pickelldate: 96-07-09 01:17:20 Edt

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