Homemade Blueberry Ginger Jam Scones - Patricia Bannan, MS, RDN

Ingredients

• 3 ½ cups fresh (or frozen) blueberries
• ¼ cup maple syrup
• 3-inch piece fresh ginger (about 2 tablespoons finely grated)
• 1 tablespoon lemon juice
• ¾ cup toasted pecans, ground into flour
• 1 ½ cups all-purpose flour
• 1 cup whole-grain spelt flour
• 2 tablespoons sugar, plus 1 tablespoon for topping
• 4 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon kosher salt
• ¾ cup cold low-fat buttermilk
• ¼ cup cold unsweetened applesauce
• ⅓ cup cold unsalted butter, cut into ½-inch cubes
• 1 egg, for egg wash