Served as breakfast. Vegetarian dish.

3/4 cup Blueberries, dried

1 3/4 cup Flour, sifted

2 1/4 teaspoon Baking powder

1 Tablespoon Sugar plus a little more

1/2 teaspoon Salt

1/4 cup Butter

2 Egg

1/3 cup Cream

Place blueberries in a bowl with enough hot water to cover. Soak for about 5 minutes. Preheat oven to 450 degree F. Drain blueberries. Mix together flour, baking powder, 1 Tablespoon 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.

Yields: 16 scones

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