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Blueberry Ginger Cream Scones

Source of Recipe


Mercer Island Reporter






List of Ingredients



• 6-1/4 cups flour
  
• 3-1/2 Tbsp Rumford baking powder
  
• 1-1/2 tsp salt
  
• 1 cup granulated sugar
  
• 1-1/2 cups dried blueberries
  
• 1/2 cup chopped crystallized ginger
  
• 1 quart whipping cream
  






Instructions



1. Preheat oven to 375 degrees (F).
   
   
2. Mix dry ingredients together. Fold in dried blueberries and ginger. Add cream and mix just until well combined. Divide into 2 equal pieces and shape each into a 10-inch circle. Chill for one hour.
   
   
3. Cut into 10 pie-shaped wedges. Place the wedges on a buttered baking sheet, and bake for 20 to 25 minutes.