Blueberry Scones

Blueberry Scones Recipe:

Blueberry Scones

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

Makes 16 servings

Contributed by Shelley Rodgers
Source: Contra Costa Times newspaper