LOCATION: Recipes >> Breads Quick >> BLUEBERRY SCONES
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BLUEBERRY SCONES
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Yield: 16 servings
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 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.
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