Globe
Recipes

Ingredients:

· 3/4 cup blueberries, dried

· 1¾ cup flour, sifted

· 2 ¼ tsp baking powder

· 1 Tbs. sugar; plus a little more

· ½ tsp. salt

· ¼ cup butter

· 2 egg

· 1/3 cup cream

Directions:

1. Preheat oven to 450°F.

2. Place blueberries in a bowl with enough hot water to cover.

3. Soak for about 5 minutes.

4. Drain blueberries.

5. Mix together flour, baking powder, 1 Tbs. sugar and salt in a bowl.

6. Cut in butter, using a pastry blender or two knives.

7. Stir in blueberries.

8. In a separate bowl, beat eggs.

9. Reserve 2 Tbs. and add remaining eggs to dry ingredients.

10. Pour in cream.

11. Combine with a few swift strokes.

12. Place on a lightly floured board and pat or roll to a thickness of ¾ inch.

13. Cut with a knife into diamond shapes or into 2-inch rounds.

14. Brush with reserved egg and sprinkle with sugar.

15. Bake for 15 minutes.


CHEF’S NOTE: Please check carefully for infestation

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