Choose a recipe! APPLE SASAKATOON CRISPAPPLE-TOON SAUCEBERRY BUTTERBUTTERNUT SQUASH AND TOOBERRY SOUPCHAMPAGNE-SASKATOON COOLERGRANDMA'S TOON BERRY PIESASKATOON BERRY CRÉME BRULÉESASKATOON BERRY STEAK SAUCESASKATOON BREADSASKATOON CHEESECAKE FUDGESASKATOON COFFEE CAKESASKATOON COLADA CHEESECAKESASKATOON CORN BREADSASKATOON CRUMB PIESASKATOON HEALTHY BARSSASKATOON JAM SQUARESSASKATOON MUFFINSSASKATOON PANCAKESSUMMER BERRY NO-BAKE PUDDINGTOON BEERY RELISHTOON BERRY TARTSTOON-BERRIES A LA ROMANOFFTOON-GINGER TEATOONBERRY SALADTOONBERRY SCONESTOONBERRY VINAIGRETTEWARM SASKATOON AND MANGO COMPOTE

	TOONBERRY SCONES 2 1/4 cups flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup butter 1 cup cream 3/4 cup SASKATIINS Preheat oven to 425F degrees. Combine flour, sugar, baking powder, and salt. Cut butter into mixture until it resembles a course meal. Set aside 2 teaspoons of cream. Add remaining cream and saskatoons to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board 5 to 6 times. Roll into 7-inch round and cut into wedges. Place 1 inch apart on greased baking sheet; pierce top and brush with cream. Bake for 15 to 18 minutes. Serve warm.