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