MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Breads
       Yield: 16 scones
     3/4 c  Blueberries, dried
   1 3/4 c  Flour, sifted
   2 1/4 ts 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.
                                   --- Contra Costa Times newspaper
                                       per Shelley Rodgers