Blueberry Ginger Scones

Blueberry-Ginger Scones

Yield: 8 scones | Prep: 15 minutes | Bake: 25 minutes

With both dried blueberries and blueberry powder, these scones provide plenty of fiber and antioxidants. They are moist, flavorful and make for a delicious breakfast, dessert or afternoon snack. Best served with butter and our Organic Blueberry Confiture.


2 cups flour 

½ cup Organic Heirloom Blueberry Powder 

1 tablespoon baking powder 

½ teaspoon salt

1 stick (8 tablespoons) cold butter, cubed 

¼ cup honey 

1 tablespoon grated fresh ginger 

¾ cup Organic Dried Heirloom Blueberries 

1 egg 

1 cup cream 

¾ cup powdered sugar, for optional glaze (not pictured)

1 tablespoon Organic Heirloom Blueberry Juice, for optional glaze (not pictured)


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, dried blueberries, egg and cup of cream.

Fold in the dry ingredients. Lightly press into an 8” or 9” cake pan. Flip out onto a cutting board and slice into 8 pie-shaped pieces. Place on an ungreased baking sheet.

Bake 25-30 minutes until golden. Let cool. Whisk powdered sugar and juice. Drizzle glaze over scones. 

Best served warm! Dough can be made up to two hours ahead of time.

Products Featured in this Recipe

  • Organic Heirloom Blueberry Powder

    A deep purple, antioxidant-rich, high fiber and nutrient-dense powder made from a blend of pure Rubel and Jersey skins. Users love it as an easy, nutritious boost to recipes complemented...

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