Blueberry scones
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Blueberry scones
Last updated 6/12/2012 1:09:30 AM. Recipe ID 36449. Report a problem with this recipe.
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      Title: Blueberry scones
 Categories: Breads
      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.
                                     -- Contra Costa Times
                                        per Shelley Rodgers
  From: Waring@ima.Infomail.Com         Date: 08/17/95 

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Recipe ID 36449 (Apr 03, 2005)

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