| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads |
16 |
Servings |
INGREDIENTS
| 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 |
|
|
— Contra Costa Times |
|
|
per Shelley Rodgers |
INSTRUCTIONS
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.
From: Waring@ima.Infomail.Com Date: 08/17/95
Posted to FOODWINE Digest by Abbott <labbott@MHO.NET> on Jan 21, 1998
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