Place blueberries in a bowl with enough hot water to cover. Soak for about 5 minutes. Preheat oven to 450F.
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.
Source: The Recipe Page Newsletter - 4/19/98
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