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Blackberry Cream Scones


2 cups all-purpose flour
3 teaspoons baking powder
2 tablespoons granulated sugar
1/2 teaspoon salt
4 tablespoons butter
2 eggs, beaten, reserve 1 tablespoon of egg white for brushing
1/3 cup whipping cream
1, 16 ounces, can blackberries, well drained
2 teaspoons coarse sugar


1. In a large bowl, stir together flour, baking powder, sugar and salt until thoroughly blended.
2. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in eggs and cream to make stiff dough.
3. Turn out on a lightly floured board and knead lightly until dough sticks together. Divide dough into four parts.
4. Roll each part out to make a circle about 6 inches in diameter and about 1/4 inch thick.
5. Arrange 2 circles on an ungreased baking sheet about 1 inch apart.
6. Spoon 1/2 the berries on each circle leaving about 1 inch all the way around.
7. Cover with the remaining two circles and pinch around the edges to seal in the berries.
8. Score the top of each round into quarters with a knife.
9. Brush with the reserved egg white and sprinkle with coarse sugar.
10. Bake at 400 degrees F for 20 minutes or until golden brown. Serve warm.

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