Recipe - Blueberry Scones

Three fourths cup Blueberries, dried
1 Three fourths cup Flour, sifted
2 One fourth teaspoon Baking powder
1 tablespoon Sugar; plus a little more
One half teaspoon Salt
One fourth cup Butter
2 Egg
1/3 cup 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 Three fourths inch. Cut
with a knife into diamond shapes or into 2inch rounds. Brush with reserved
egg and sprinkle with sugar. Bake for 15 minutes.

Contra Costa Times
per Shelley Rodgers

From: Waring@ima.Infomail.Com Date: 08/17/95
Posted to FOODWINE Digest by Abbott labbott@MHO.NET on Jan 21, 1998