[Latin Name] Vaccinium uliginosum

[Appearance] Dark Purple fine powder
[Particle size] 80 Mesh

[Loss on drying] 5.0%

[Heavy Metal] 10PPM

[Extract solvents] Ethanol

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside. Net weight:25kgs/drum

[General feature]

1.The raw material blueberry fruits are from Daxing’an Mountain range;
2.Without any adultery of other relative species of Berries, 100% pure from blueberry.
3.Perfect water solubility,water insolubles<1.0%
4.Good solubility in water, which could be widely used in beverage, wine, cosmetics, cake, and cheese etc.
5. Low ash, impurity, heavy metal, solvent residue and no pesticide residue.

.

[Function]

Blueberries are flowering plants of the genus Vaccinium with dark-blue berries. They are picked up from wild bushes which are free of pollution. Blueberry are rich in anthocyanosides,

proanthocyanidins, resveratrol, flavons and tannins inhibit mechanisms of cancer cell development and inflammation.

[Application]
1. Protect eyesight and prevent blindness, glaucoma, improve myopia.
2. Scavenge free radical activity, prevent atherosclerosis.
3. Soften blood vessels, enhance immune function.
4. Prevent brain from aging; anti-cancer

If you need an easy, quick, delicious recipe, here it is! Scones are great for edible gifts. Add them to a gift basket or tin or just bake them when a friend is stopping by. With 3 amazing flavors, maple pecan, pumpkin, and cranberry, apricot, and pistachio, you have 3 recipes to last you until christmas!! Although, you can take the main base for these scones, add any filling you like, and make it your own! Make sure to look below for more fun recipes, like cinnamon apple, and chocolate and macadamia nut!

Happy fall everyone! And make sure to check in for tons more holiday recipes here:

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RECIPE:
SCONE BASE:
Yields: 26-28 mini scones or 6 regular sized
1 1/2 cup of AP flour
1/4 cup of sugar
2 1/2 tsp of baking powder
pinch of salt
3 Tbsp of cold, cubed butter
4 Tbsp of heavy cream
(**if just making plain scones without any other wet ingredients i.e. pumpkin puree, maple syrup, add in another 2 Tbsp for a total of 6)
1 tsp of vanilla extract
1 egg

PUMPKIN SCONES:
Add to base,
1/2 tsp of pumpkin pie spice
2 Tbsp of pumpkin puree
(may need a tsp more depending on moisture of where you live)

PLAIN ICING:
1 cup of powdered sugar
1-2 Tbsp of heavy cream, depending on desired consistency
or 1-2 tsp of vanilla extract

PUMPKIN ICING:
1 cup of powdered sugar
1-2 Tbsp of pumpkin puree, depending on desired consistency
1/4 tsp of pumpkin pie spice

Pumpkin Pie Spice Recipe: (If you can’t find store bought)
*use 1/8 tsp of this mixture
3 Tbsp Ground Cinnamon
2 tsp Ground Ginger
2 tsp Nutmeg
1-1/2 tsp Ground Allspice
1-1/2 tsp Ground Cloves

MAPLE PECAN:
Add to base,
1/4 cup of chopped pecans
2 Tbsp of maple syrup
(may need a tsp more depending on moisture of where you live)

MAPLE PECAN ICING:
1 cup of powdered sugar
2 Tbsp of maple syrup
1 Tbsp of water or milk

CRANBERRY, APRICOT, & PISTACHIO
1/8 cup of chopped cranberries
1/8 cup of chopped apricots
1/4 cup of pistachios
2 Tbsp of orange juice
(may need a tsp more depending on moisture of where you live)
Substitute vanilla extract for orange extract if you have it. If not, just keep in the vanilla extract.

ORANGE ICING:
1 cup of powdered sugar
1 Tbsp of orange juice

CINNAMON APPLE:
1/2 tsp of cinnamon
2 Tbsp of apple sauce
(may need a tsp more depending on moisture of where you live)
Substitute vanilla extract for orange extract if you have it. If not, just keep in the vanilla extract.

CINNAMON ICING:
1 cup of powdered sugar
1//4 tsp of cinnamon
1 tbsp of water or milk

Chocolate Macadamia Nut:
1/4 cup of chocolate chips or thinly diced milk chocolate
1/4 cup of chopped macadamia nuts
use 6 tbsp of heavy cream instead of the 4 tbsp that are in the base recipe.
Substitute vanilla extract for almond extract if you have it. If not, just keep in the vanilla extract.

CHOCOLATE ICING:
1 cup of powdered sugar
1 Tbsp of heavy cream
1 oz melted milk chocolate

DIRECTIONS:
Add all of your dry ingredients to your mixer, fitted with the paddle attachment. Give that a mix to combine all of your ingredients. Then add in your butter and mix until all combined, and has the appearance of dry sand. Then add in your wet ingredients and mix until it becomes dough and no longer sticks to the sides of the bowl. Make sure to scrape down the sides of the bowl and mix again to combine all of the ingredients. If there is still some of the dry ingredients at the bottom of the bowl, that is not combining with the dough, add in one tsp more of your liquid depending on which recipe. If the dough is still sticking to the mixer, and not combining into one large dough mass, add in a little more flour. (Depending on the moisture of where you live you might need this, but most likely you won’t)
Then place your dough in some saran wrap and let sit for 20 minutes before rolling your dough out.
Roll your dough out 1/4 of an inch thick, and using a large biscuit cutter, cut out a circle. Then using a knife or pizza cutter, cut out 8 triangles. Re-roll your dough and repeat until you have no dough left. Place them on a baking sheet lined with parchment paper or sprayed with baking spray.
Bake at 350F for 12 minutes.
Let cool completely before dipping in icing.

ICING DIRECTIONS:
Mix all the ingredients together until smooth.

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