Blueberry Ginger Scones
With both dried blueberries and blueberry powder, these scones provide plenty of fiber and antioxidants. They are moist, flavorful and make for a delicious afternoon snack when served with butter and marmalade. Enjoy!
Yield: 8 scones
Prep: 15 minutes
Bake: 25 minutes
2 cups flour
½ cup Bow Hill Blueberries Powder
1 tbsp baking powder
½ tsp salt
1 stick (8 tbsp) cold butter, cubed
¼ cup honey
1 tbsp grated fresh ginger
¾ cup dried blueberries
1 cup cream, plus 2 tbsp divided
1 egg yolk
Heat oven to 375°F.
In a food processor, pulse the flour, blueberry powder, baking powder and salt. Add the butter and pulse until the texture is that of course sand.
In a large bowl, mix the honey, ginger, blueberries and 1 cup of cream. Fold in the dry ingredients. Lightly press into a 9” cake pan. Flip out onto a cutting board and slice into 8 pie-shaped pieces. Place on an un-greased baking sheet. Bake 25-30 minutes until deep golden.
Serve warm. Can be made 2 hours ahead.