User Guide

32
GINGER BLUEBERRY
SCONES
2 cups all-purpose our
¼ cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
6 tablespoons butter, cold, cut into pieces
½ cup fresh blueberries
2 teaspoons fresh ginger, nely grated
½ cup heavy cream
2 large eggs
2 teaspoons vanilla extract
1 teaspoon water
Ingredients
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SIFT together the our, sugar, baking powder, and salt in a large
bowl.
CUT the butter into the our using a pastry blender or by hand until
the mixture resembles coarse crumbs.
MIX the blueberries and ginger into the our mixture. Set aside.
WHISK together the heavy cream, 1 egg, and the vanilla extract in a
separate bowl.
FOLD the cream mixture into the our until it combines.
FORM the dough into a round shape with 1½-inch thickness and cut
it into eighths.
BRUSH the scones with an egg wash made from 1 egg and the
water. Set aside.
Preheat to 350°F (180°C)
COOK for 12 minutes at 350°F (180°C), until golden brown.
Instructions