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BLUEBERRY SCONES #2




List of Ingredients



• 3/4 CUPS DRIED BLUEBERRIE
  
• 1 3/4 CUPS SIFTED FLOUR ( SIFT FIRST THEN MEASURE)
  
• 2 1/4 TEASPOONS BAKING POWDER
  
• 1 TABLESPOON SUGAR, + A BIT MORE
  
• 1/2 TEASPOON SALT
  
• 1/4 CUP SWEET BUTTER
  
• 2 EGGS
  
• 1/3 CUP HEAVY CREAM OR 1/2 & 1/2
  






Instructions



1. PREHEAT OVEN TO 450°.
   
2. PLACE BLUEBERRIES IN A BOWL WITH ENOUGH HOT WATER TO COVER. SOAK FOR ABOUT 5 MINUTES. DRAIN AND SET ASAIDE.
   
3. MIX TOGETHER THE FLOUR, BAKING POWDER, 1 TABLESPOON SUGAR AND SALT IN A LARGE BOWL. CUT IN BUTTER USING A PASTRY BLENDER OR YOUR FINGERS UNTIL MIXTURE RESEMBLES COARSE CRUMBS. STIR IN BLUEBERRIES GENTLY.
   
4. IN A SEPARATE BOWL, BEAT EGGS, RESERVE 2 TABLESPOONS OF EGG AND ADD REMAINING EGG TO DRY INGREDIENTS. POUR IN THE CREAM AND COMBINE GENTLY WITH A FEW STROKES OF A WOODEN SPOON.
   
5. PLACE DOUGH ON A SLIGHTLY FLOURED BOARD AND ROLL TO A 3/4" THICKNESS. CUT WITH A FLOURED 2" BISCUIT CUTTER.
   
6. PLACE ON LIGHTLY COATED COOKIE SHEETS. BRUSH WITH RESERVED EGG AND SPRINKLE WITH SUGAR. BAKE FOR 12 TO 15 MINUTES, OR UNTIL PUFFED AND LIGHTLY BROWNED.
   
7. DRIED CHERRIES CAN BE SUBSTITUTED FOR BLUEBERRIES. JUST FOLLOW THE RE-HYDRATING INSTRUCTIONS FOR BLUEBERRIES.