How to Make It
Preheat oven to 400°F. Stir together flour, baking powder, salt, and 1/3 cup of the granulated sugar in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 1 cup of the cream, stirring just until dry ingredients are moistened.
Turn dough out onto parchment paper; gently press or pat dough into a 3/4-inch-thick, 9- x 6-inch rectangle. (Mixture will be a little crumbly.) Cut into 6 (3- x 2-inch) rectangles. Place biscuits in a single layer on a baking sheet. Brush tops with remaining 1 tablespoon cream, and sprinkle with remaining 1 tablespoon granulated sugar. Refrigerate until ready to use.
Stir together blueberries, brown sugar, cornstarch, orange zest, and grated ginger in a large bowl until well blended. Spoon berry mixture evenly into 6 (7- to 8-ounce) ramekins, about 1 cup in each. Place on an aluminum foil-lined rimmed baking sheet.
在线看不卡日本AVBake in preheated oven 20 minutes. Remove from oven, and place 1 biscuit on each ramekin. Return to oven, and bake at 400°F until biscuits are golden brown and done, about 18 more minutes. Cool on baking sheet on a wire rack at least 30 minutes. Serve with ice cream.