Blueberry Scones

(16 servings)

  • 3/4 cup dried blueberries
  • 1 and 3/4 cup all-purpose flour - sifted
  • 2 and 1/4 teaspoon baking powder
  • 1 Tablespoon sugar plus a little more
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • 2 large eggs
  • 1/3 cup cream
Place blueberries in bowl with enough water to cover. Soak for about 5 minutes. Preheat to 450 F.

Drain blueberries.

Mix together flour, baking powder, 1 Tablespoon sugar and salt in bowl. Cut in butter using pastry blender or two knives. Stir in blueberries.

In separate bowl, beat eggs. reserve 2 Tablespoon 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 about 15 minutes.

These scones use dried blueberries so you can make them anytime you want. You bring the berries back to life by soaking them in water for a few minutes.

Mr Breakfast would like to thank astrometrics for this recipe.

Recipe number 764. Submitted 1/11/2003.