Blueberry-Ginger Scones

Now THIS is a scone!! This was so much better than the last blueberry scone recipe I tried, definitely a keeper. I could barely taste the ginger and the orange, but with lemon curd these were fantastic. The technique was more standard compared to the other recipe, too, with cutting the cold butter into the dry ingredients and then stirring in the wet ingredients. Also, the shape is more traditional. I used half-and-half instead of heavy cream and it didn't seem to make a difference. It was a challenge to stir in the blueberries because the dough was already too thick. I might try to add the blue berries at the same time as the egg mixture next time. Also, the next time I bake these I might brush the top with some egg white and sprinkle it with coarse sugar.

Blueberry-Ginger Scones

4 c. flour
1/4 c. sugar
3 t. ground ginger
2 1/2 t. baking powder
1 t. salt
2 t. grated orange zest
4 eggs, lightly beaten
2/3 c. heavy cream
1 stick (4 oz.) chilled butter, cut into pieces
2 c. fresh blueberries

1. Preheat oven to 400ºF. Lightly grease two large baking sheets.
2. In a large bowl, stir together the flour, sugar, ginger, baking powder, and salt. Stir in the orange zest.
3. In a small bowl, stir together the eggs and the cream; set aside.
4. Using a pastry blender, cut the butter into the dry ingredients until the mixture becomes coarse crumbs. Make a well in the center.
5. Pour in the egg mixture and stir until blended. Add the blueberries and continue stirring gently until the mixture forms a dough that can be gathered into a ball; do not overmix.
6. Divide the dough in half. On a lightly floured surface, pat out one portion of the dough to a 1-inch-thick round, 7 inches in diameter. Repeat with the remaining dough.
7. Using a sharp knife dipped in flour, cut each round of dough into 6 wedges. Transfer the wedges to the prepared baking sheets. Bake until the sconces are puffed and golden brown, 15 to 20 minutes. Serve hot. Makes 1 dozen.