Blueberry Scones

3/4 c Blueberries, dried

1 3/4 c Flour, sifted

2 1/4 t Baking powder

1 T Sugar; plus a little more

1/2 t Salt

1/4 c Butter

2 Egg

1/3 c 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 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.