Make Ahead

Blueberry Ginger Scones

December 24, 2018
Photo by Bow Hill Blueberries
Author Notes

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 when served with butter and marmalade. Best served warm! Dough can be made up to two hours ahead of time. —Bow Hill Blueberries

  • Prep time 15 minutes
  • Cook time 25 minutes
  • Serves 8
Ingredients
  • 2 cups flour
  • 1/2 cup Bow Hill Heirloom Organic Blueberry Powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons cold butter, cubed
  • 1/4 cup honey
  • 1 tablespoon grated fresh ginger
  • 3/4 cup Bow Hill Organic Dried Blueberries
  • 1 egg
  • 1 cup cream
  • 3/4 cup powdered sugar, for glaze
  • 1 tablespoon Bow Hill Organic Blueberry Juice, for glaze
In This Recipe
Directions
  1. Heat oven to 375°F.
  2. In a food processor, pulse the flour, blueberry powder, baking powder, and salt.
  3. Add the butter and pulse until the texture is that of course sand.
  4. In a large bowl, mix the honey, ginger, dried blueberries, egg and cup of cream.
  5. Fold in the dry ingredients.
  6. Lightly press into a 9” cake pan. Flip out onto a cutting board and slice into 8 pie-shaped pieces.
  7. Place on an ungreased baking sheet. Bake 25 minutes until golden. Let cool.
  8. Whisk powdered sugar and juice. Drizzle glaze over scones.

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