Title: Blueberry Scones
Categories: Bread
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 | | 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.