Total Time
50mins
Prep 30 mins
Cook 20 mins

For my mom.

Ingredients Nutrition

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.

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