Blueberry Ginger Scones Recipes

HEALTHY BLUEBERRY GINGER SCONES

Steps:

• Preheat the oven to 400 degrees.
• In a large bowl, stir together the flour, sugar, baking powder, salt and lemon zest.
• With two knives or a pastry cutter, cut in the butter until it resembles coarse crumbs. Do not over process!
• Stir in the ginger and blueberries.
• Add the lemon extract and tablespoon by tablespoon, mix in the lemon juice. Just add enough so that the dough holds together. If you add too much lemon juice, the scones will come out muffin-like. Some days I need 3 tablespoons and sometimes I need up to 6.
• On a piece of parchment paper or Silpat, form a circle of dough, about 3/4" thick.
• Cut out 8 triangular scones.
• Place the scones a few inches apart on the parchment paper or Silpat and sprinkle the sugar over the top, if using.
• Place the scones about 2" apart.
• Bake until the scones are slightly brown, about 12 - 15 minutes.
• Remove the scones from the oven and let cool for 5 minutes on the pan.
• Serve immediately.

BLUEBERRY GINGER LEMON SCONES

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
• In the bowl of an electric mixer, mix 2 cups flour, granulated sugar, baking powder, salt and lemon zest. With the mixer on low, drop in the cold pieces of butter and mix until the mixture resembles coarse crumbs.
• In a small bowl, whisk together ½ cup heavy cream and the eggs. Pour into the mixing bowl with the flour mixture, along with the chopped crystallized ginger, and mix just until blended but still lumpy.
• Toss the blueberries with the remaining 2 tablespoons flour. Then using a spatula or wooden spoon, fold the blueberries into the dough to combine and evenly mix throughout.
• Gather the dough with your hands, shaping it into a ball. Then place the dough onto the center of the prepared baking sheet. Using a rolling pin dusted with flour, gently flatten the dough into a circle about ¾" thick.
• With a long knife, cut the circle of dough into 8 even wedges.Then, using a spatula and starting from the outer edge of the circle, gently loosen each wedge and pull slightly away from the center. (Once you are done with this step, you will still have a circle of 8 wedges, but there will be a little bit of space between each wedge.
• Brush the tops of each wedge with the remaining 1 tablespoon of heavy cream (just enough to moisten the tops) then sprinkle with the sparkling sugar.
• Bake for 25-30 minutes or until tops are golden and the inside of the scones are fully baked. Remove from the oven and cool for 15 minutes. Then using a knife, cut through to loosen each scone wedge.
• When the scones are cooled, prepare the glaze. In a small bowl, whisk together confectioner's sugar and lemon juice. Drizzle over the cooled scones. Allow the glaze to set before serving.

BLUEBERRY SCONES

Steps:

• Preheat oven to 400 degrees. Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry cutter or your fingers, cut in butter until largest pieces are the size of peas. Stir in blueberries and lemon zest.
• In a small bowl, whisk together cream and eggs. Make a well in center of flour mixture. Add cream mixture; stir lightly with a fork just until dough comes together.
• Turn dough out onto a lightly floured surface and knead a few times to bring together. Pat into a 6-inch square, about 1 1/2 inches thick. Using a sharp knife dipped in flour, cut dough into four squares. Cut each square in half diagonally to form eight triangles. Transfer to a parchment-lined baking sheet. Brush tops with cream and sprinkle with more sugar.
• Bake until tops are golden brown, 20 to 22 minutes. Let cool on sheet 5 minutes, then transfer scones to a wire rack and let cool completely.

BLUEBERRY SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
• In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
• Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
• Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

GINGER SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, sugar, ginger, cardamom, baking powder, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater. Toss until mixture resembles coarse crumbs. Mix in chopped ginger.
• Whisk buttermilk, egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined. Add to dry ingredients and mix just until no dry clumps of flour remain; dough will be somewhat sticky.
• Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle. Lightly flour your hands if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet.
• Whisk egg and water until combined. Gently brush the top of each scone with the egg wash. Sprinkle with coarse sugar.
• Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.

JOANNE CHANG'S MAPLE-BLUEBERRY SCONES

Steps:

• In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed. Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. (This will coat the flour with butter so the scones are tender.)
• Add the remaining butter to the bowl of the stand mixer. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. (This step will give you small pieces of butter in the dough, which will help the scones be a bit flaky.)
• In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed. Stir in the blueberries. With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour. Stop the mixer, and mix the rest of the loose flour into the dough by hand: Gather and lift the dough with your hands and turn it over in the bowl several times until all the loose flour is mixed in. Shape the dough into a ball, wrap it well and refrigerate for at least 1 hour or for up to 1 day. (This gives the flour time to fully absorb the liquid.)
• Heat the oven to 350 degrees, and position a rack in the center. Line a baking sheet with parchment paper.
• Using a 1/2-cup measuring cup or ice cream scoop, scoop out 8 mounds of chilled dough, and place them on the baking sheet a few inches apart. Bake scones for 35 to 45 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.
• While the scones are baking, make the glaze: In a small bowl, whisk together the sugar and enough maple syrup to make a thick, spreadable glaze. Use immediately, or store in an airtight container at room temperature for up to 1 week. Rewhisk before using.
• As soon as you remove the scones from the oven, use a pastry brush to brush them with the glaze while they're warm. Let cool on the baking sheet for 30 minutes, then serve.