Blueberry Scones

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Title: BLUEBERRY SCONES
Categories: Breads
Yield: 16 scones

3/4 c Blueberries, dried
1 3/4 c Flour, sifted
2 1/4 ts Baking powder
1 T Sugar; plus a little more
1/2 t Salt
1/4 c Butter
2 Egg
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

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