Blueberry Scones

Directions

1. 1
   Preheat oven to 375; lightly grease a baking sheet.
2. 2
   In a mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, ginger, and zest.
3. 3
   Cut in butter with a pastry blender until mixture resembles coarse crumbs.
4. 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. 5
   Place dough on a floured work surface; knead 10-12 times and roll out into a circle 1/2 inch thick.
6. 6
   Use a 2-inch or 3-inch cookie cutter, floured, to cut out scones, rerolling scraps.
7. 7
   Brush tops of scones with beaten egg.
8. 8
   Bake for 15-20 minutes, or until golden brown; cool slightly on wire rack and serve warm.