Dried Blueberry Scones
3/4 cup dried blueberries
1 3/4 cup all-purpose flour
2 1/2 tsp. baking powder
2 tbsp. sugar
1/2 tsp. salt
1/4 cup butter
2 eggs, beaten
1/3 cup cream
Sugar and cream for topping

Place blueberries in a small bowl and add enough hot water to cover the berries. Soak for 5 minutes, then drain, pat dry with paper towel and set aside.

Preheat oven to 425 F. In a bowl combine the flour, baking powder, sugar, and salt. Cut the butter with a pastry blender or two knives. Stir in the blueberries. Add the beaten eggs and the cream and stir dough into a ball.

On a lightly floured surface pat out dough into a round about 3/4 inch thick. Slice into wedges and place on a lightly greased cookie sheet. Brush tops with cream and sprinkle with sugar. Bake for 15-20 minutes or until golden brown.

White Chocolate Berry Cluster
1 lb. white chocolate (or semi-sweet), melting type
1 cup dried blueberries
3/4 cup unsweetened natural coconut
1/2 cup chopped nuts

Melt chocolate in pan over hot water (double boiler method). Do not let water come to a boil. When chocolate is completely melted, remove from heat. Stir in remaining ingredients immediately. Place by teaspoonful, or desired size, onto waxed paper. Let cool completely before removing.

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