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.

INGREDIENTS

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)

DIRECTIONS

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.