Preheat oven to 375℉ and line a rimmed baking sheet with a piece of parchment paper. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter using a pastry blender or 2 knives. Toss in blueberries. Measure the milk then drop in the two drops Cardamom and 2 drops Ginger. Pour the milk into the batter and stir gently to combine. Divide the dough in half and form two large balls. Form them into 6-inch circles and cut each circle into 6 triangles (scone shapes). Place scones onto the baking sheet and sprinkle sugar onto each scone. Bake for 25-30 minutes or until golden brown.
Pumpkin Spice Creamer
Healthy Cooking with Essential Oil
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