September 30, 2005, Newsletter Issue #249: Bread
Tip of the Week
Blueberry Scones
3/4 cup Blueberries, dried
1-3/4 cups Flour, sifted
2-1/4 tsp. Baking Powder
1 Tbsp. Sugar, plus a little more for topping
1/2 tsp. salt
1/4 cup Butter
2 Eggs
1/3 cup 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 the butter, using a pastry blender. Stir in blueberries. In a seperate 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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