Blueberry Scones
Contributed by Diane S.

Recipe By     : 
Serving Size  : 16   Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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.