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
Bow Hill Heirloom Organic Blueberry Powder
cold butter, cubed
grated fresh ginger
Bow Hill Organic Dried Blueberries
powdered sugar, for glaze
Bow Hill Organic Blueberry Juice, for glaze
In This Recipe
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 a 9” cake pan. Flip out onto a cutting board and slice into 8 pie-shaped pieces.
Place on an ungreased baking sheet. Bake 25 minutes until golden. Let cool.
Whisk powdered sugar and juice. Drizzle glaze over scones.