Categories: Blueberries, Breakfast, Scones

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 grated orange, zest of
• 1/4 cup cold butter, cut into cubes
• 1 cup half-and-half
• 1 cup fresh blueberries
• 1 egg, beaten

Directions

1. Preheat oven to 375°; lightly grease a baking sheet.

2. In a mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, ginger, and zest.

3. Cut in butter with a pastry blender until mixture resembles coarse crumbs.

4. In another bowl, mix the half-and-half and blueberries; stir into the flour mixture, mixing just until blended and a soft ball forms.

5. Place dough on a floured work surface; knead 10-12 times and roll out into a circle ½ inch thick.

6. Use a 2-inch or 3-inch cookie cutter, floured, to cut out scones, rerolling scraps.

7. Brush tops of scones with beaten egg.

8. Bake for 15-20 minutes, or until golden brown; cool slightly on wire rack and serve warm.

Email to a friend | Print this recipe | Back