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 per Shelley Rodgers From: Waring@ima.Infomail.Com Date: 08/17/95 Posted to FOODWINE Digest by Abbott
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|Serving Size: 1 Serving (41g)|
|Recipe Makes: 16|
|Calories from Fat: 50 (40%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 40.8mg||13 %|
|Sodium 82.6mg||3 %|
|Potassium 38.2mg||1 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 15.7g|
|Protein 2.7g||4 %|
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Calories per serving: 125
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