Blueberry Ginger Scones With Custard Cream

• 2 1/4 cups self-rising flour
• 3 tsp ground ginger
• 1/4 cup granulated sugar
• 4 tbsp butter
• 2.5 oz fresh or frozen blueberries
• 1/4 cup sour cream
• 1/2 cup milk, approximately
• 1 cup heavy cream
• 1/2 cup thick custard or vanilla pudding
• 2 tbsp powdered sugar

1. Preheat oven to 450u0b0F.
2. Grease an 8 inch round cake pan. Sift flour, ginger and sugar into a medium bowl. Cut in butter until mixture resembles coarse breadcrumbs. Fold in berries and sour cream. Add 1/2 cup milk and mix until just combined. Turn dough out onto a floured work surface and knead until smooth. Press into a 3/4 inch-thick disc and cut into 2 inch rounds. Arrange in prepared pan and bake for 15 mins, until golden brown.
3. Meanwhile, to make the custard cream, whip cream, custard and powdered sugar to soft peaks.
4. Serve scones with custard cream.

flour, ground ginger, granulated sugar, butter, blueberries, sour cream, milk, heavy cream, thick custard, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/37503 (may not work)