• 2 cups all-purpose flour
  • 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, finely grated
  • ½ cup heavy cream
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon water


  1. SIFT together the flour, sugar, baking powder, and salt in a large bowl.
  2. CUT the butter into the flour using a pastry blender or by hand until the mixture resembles coarse crumbs.
  3. MIX the blueberries and ginger into the flour mixture. Set aside.
  4. WHISK together the heavy cream, 1 egg, and the vanilla extract in a separate bowl.
  5. FOLD the cream mixture into the flour until it combines.
  6. FORM the dough into a round shape with 1½-inch thickness and cut
  7. it into eighths.
  8. BRUSH the scones with an egg wash made from 1 egg and the water. Set aside.
  9. Preheat to 350°F (180°C)
  10. COOK for 12 minutes at 350°F (180°C), until golden brown.