Blueberry Ginger Scones With Custard Cream Recipe

Name: Blueberry Ginger Scones With Custard Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 450u00b0F.
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.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/4 cups self-rising flour, 3 tsp ground ginger, 1/4 cup granulated sugar, 4 tbsp butter, and more.

Yes, Blueberry Ginger Scones With Custard Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Ginger Scones With Custard Cream

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