Blueberry Ginger Scones

• 2 cups flour
• 1/2 cup Bow Hill Heirloom Organic Blueberry Powder
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons cold butter, cubed
• 1/4 cup honey
• 1 tablespoon grated fresh ginger
• 3/4 cup Bow Hill Organic Dried Blueberries
• 1 egg
• 1 cup cream
• 3/4 cup powdered sugar, for glaze
• 1 tablespoon Bow Hill Organic Blueberry Juice, for glaze

1. Heat oven to 375u0b0F.
2. In a food processor, pulse the flour, blueberry powder, baking powder, and salt.
3. Add the butter and pulse until the texture is that of course sand.
4. In a large bowl, mix the honey, ginger, dried blueberries, egg and cup of cream.
5. Fold in the dry ingredients.
6. Lightly press into a 9" cake pan. Flip out onto a cutting board and slice into 8 pie-shaped pieces.
7. Place on an ungreased baking sheet. Bake 25 minutes until golden. Let cool.
8. Whisk powdered sugar and juice. Drizzle glaze over scones.

flour, blueberry powder, baking powder, salt, cold butter, honey, ginger, blueberries, egg, cream, powdered sugar, blueberry juice

Taken from food52.com/recipes/78445-blueberry-ginger-scones (may not work)